Aquarium

Olive oil made from the Négrette variety
Subtle flavour
Aquarium
A PDO
Preparation
45 min
A PDO
Resting time
3h
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Dessert Vegetarian

Ingredients

A PDO
For 8 personnes
Ganache – Mixture 1:
  • 25 g of glucose
  • 25 g of invert sugar
  • 150 g single cream (35% fat)
  • 40 g of mild-flavoured olive oil
  • 3 sheets of gelatine
  • 350 g white chocolate
Ganache – Mix 2:
  • 485 g of single cream (35% fat)
Sponge cake:
  • 100 g of ground almonds
  • 175 g sugar
  • 45 g of flour
  • 6 eggs
  • 45 g of pistachio paste
Shortbread biscuit:
  • 250 g butter
  • 125 g sugar
  • 350 g of flour
Meringue:
  • 100 g of egg white
  • 200 g caster sugar
Jelly:
  • 400 g of Muscat de Rivesaltes or Muscat de Frontignan
  • 3 gelatine leaves
Apple and verbena sorbet:
  • 200 g water
  • 5 g of dried verbena
  • 200 g lime juice
  • 300 g of green apple purée
  • 240 g of sugar

Tip

Subtle-flavoured olive oils are made from olives harvested when ripe. The aromatic notes, reminiscent of dried, red, exotic and ripe fruits or flowers, pair perfectly with desserts such as this ‘aquarium’. Looking for another idea for a refreshing dessert? Try this recipe for chocolate, pistachio and olive oil ice cream!

Instructions

Prepare the white chocolate and olive oil ganache:

  • Bring the mixture of glucose, invert sugar, single cream and mild-flavoured olive oil to the boil, then pour it over the white chocolate, whisking continuously as you go. Add the rehydrated gelatine leaves to this ganache and fold in mixture 2 (485 g of cream). Transfer to a bowl and leave to cool for at least 3 hours. Then whisk until the mixture has a slightly creamy texture, then transfer to a piping bag fitted with a plain nozzle.

Make the meringue:

  • Whisk the egg whites with an electric whisk and fold in the caster sugar. Spread the meringue onto a sheet of baking paper, then bake at 120°C for 1 hour.

Prepare the shortbread:

  • Place the butter and sugar in the bowl of a mixer and cream together until pale. Add the flour. Mix together and bake for 20 minutes at 160°C.

Prepare the pistachio sponge cake:

  • Place all the ingredients in the bowl of a blender and blend for a few seconds until the mixture is smooth. Transfer to a siphon and pressurise. Cook the biscuits in plastic cups in the microwave for 1 minute 30 seconds on full power.

For the Muscat jelly:

  • Bring the wine to the boil and add the rehydrated gelatine.

To make the apple and verbena sorbet:

  • Bring the water and sugar to the boil, then remove from the heat and add the dried verbena. Leave to infuse for 5 minutes, strain, then add the lime juice and the green apple purée. Leave to cool, then churn in an ice cream maker.

Plating the ‘Aquarium’ dessert:
  • Arrange the dish using the photo as a guide, to resemble an aquarium. Finish with a drizzle of mild olive oil.

Tip

Subtle-flavoured olive oils are made from olives harvested when ripe. The aromatic notes, reminiscent of dried, red, exotic and ripe fruits or flowers, pair perfectly with desserts such as this ‘aquarium’. Looking for another idea for a refreshing dessert? Try this recipe for chocolate, pistachio and olive oil ice cream!
All recipes

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