Iced Sweet Olive Oil Parfait, Angelica and Pineapple Sorbet Recipe

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The Chef Book

  • Yield: 4 Servings


  • 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
Pineapple Salad
  • 1 pineapple
  • 1 pineapple sage
  • Sweet olive oil
  • Black pepper
How to Make It
  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.
  3. Parfait
  4. Whisk the egg white. Gradually add the sugar to make a meringue. Whisk the cream to soft peaks.
  5. 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.
  6. 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.
  7. Pineapple Salad
  8. Brunoise the pineapple and dress with the olive oil and black pepper.
  9. Black Pepper Tuile
  10. Heat the Isomalt and the glucose to 160°C. Cool the mixture on a tray, then blitz in the Thermomix to a fine powder.
  11. Dust the powder onto a silicone baking mat, using the same stencil used for the parfait. Sprinkle over the black pepper.
  12. Cook in the oven at 180°C for approximately 1 minute, until the powder melts. Remove from the tray when cool.
  13. Sorbet
  14. 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.

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