Iced Sweet Olive Oil Parfait, Angelica and Pineapple Sorbet Recipe

Ingredients

• 60 g egg yolks
• 60 g water
• 105 g sugar

• 205 g paté-a-bombe
• 2 wild limes zest
• 60 g egg white
• 60 g sugar
• 400 ml whipping cream
• 50 g sweet olive oil

• 1 pineapple
• 1 pineapple sage
• Sweet olive oil
• Black pepper

Pate-A-Bombe
1. Cook the egg yolks, water and sugar over a bain-marie until thick.
2. Once cooked, whisk with a kitchen aid until cool. Set aside for use in the parfait recipe.
Parfait
3. Whisk the egg white. Gradually add the sugar to make a meringue. Whisk the cream to soft peaks.
4. Incorporate the paté-a-bombe with the olive oil and lime zest. Fold the meringue into the paté-a-bombe mixture. Fold in the cream also.
5. Line a tray with baking paper, and place the parfait moulds on the tray. Fill with the parfait mixture, then freeze for 3-4 hours.
Pineapple Salad
6. Brunoise the pineapple and dress with the olive oil and black pepper.
Black Pepper Tuile
7. Heat the Isomalt and the glucose to 160°C. Cool the mixture on a tray, then blitz in the Thermomix to a fine powder.
8. Dust the powder onto a silicone baking mat, using the same stencil used for the parfait. Sprinkle over the black pepper.
9. Cook in the oven at 180°C for approximately 1 minute, until the powder melts. Remove from the tray when cool.
Sorbet
10. Bring the boiron to the boil and add the gellan. Add 2 g xantana and cool. Blitz into the angelica. Put in Pacojet and freeze.