Lemon in the olive By Cedric Perret

Recipe

Instructions : :

The olive heart:

• Mix topping, oil and affinade (black olive puree) in a mixer.
• Add warm water and mix.
• Mold in half-spherical molds 0.8 inches in diameter, and freeze.

Lemon cream:

• Blanch the eggs and the sugar.
• Bring the lemon juice to the boil and add the blanched eggs.
• Cook over low heat until the texture of pastry cream.
• Off the heat, add the rehydrated gelatin and the butter.

Lemon mousse:

• Add the whipped cream to the lemon cream at 86 °F.

Glazing:

• Bring the sugar, glucose and water to the boil for 2 minutes.
• Add the lemon juice, rehydrated gelatin, white chocolate and vegetable charcoal (for color).
• Mix

Shortbread:

• Mix all the dry ingredients with the softened butter.
• Add the affinade (black olive purée) and cook at 320 °F for 10 minutes.
• At room temperature add the melted butter and make 1.2 inches discs.

White chocolate coating:

• Heat the chocolate to 113 °F and add Tesoro del Rio extra virgin olive oil, Plaisir range

Lemon sorbet :

• Make a sorbet with the ingredients.

Assembly :

• Fill the spherical molds with the lemon mousse
  ​​Place the olive heart in the center and freeze everything
  Dip the balls in the white chocolate coating heated to around 104 °F
  Then dip them in the icing at 68 °F
  Place a puck of shortbread on the plate and place the olive
  Decorate with an olive branch
  Serve with the sorbet and a drizzle of oil.