Black olive shortbread, strawberries, mandarin jelly and chocolate mousse
Ingredients
For
4
personnes
- To make this recipe for shortbread with black olives, strawberries, mandarin jelly and chocolate mousse, you will need:
- 50 g of flour
- 150 g of Peruvian chocolate
- 50 g caster sugar
- 100 g egg whites
- 50 g of ground almonds
- 50 g mild-flavoured olive oil
- 5 g of very finely chopped black olives
- 75 g of milk
- 150 g single cream (35 % fat)
- 75 g of runny honey (acacia, for example)
- 250 g strawberries
- 4 tablespoons of mandarin jelly from the Nice region, or bitter orange marmalade, or lemon marmalade
Tip
For this black olive shortbread, choose PDO Olives de Nice (Cailletier variety) and PDO Nyons black olives (Tanche variety), Black Olives from the Baux-de-Provence Valley PDO (Grossane variety), or Lucques olives, ...Mandarins go very well with olive oil… try this delicious recipe for mandarin sabayon with crushed hazelnuts and olive oil!
Instructions
The day before:
- Prepare the shortbread. Mix together the flour, caster sugar, ground almonds, olive oil and very finely chopped black olives.
- Leave the mixture to stand overnight.
- Make the chocolate mousse. Bring the milk to the boil. Then pour it over the melted chocolate. Fold in 300 g of light, fluffy whipped cream.
- In a separate bowl, mix the egg whites and honey.
- Whisk this mixture using a hand whisk or electric whisk. Gently fold this meringue into the milk, chocolate and whipped cream mixture. Leave to set overnight in the fridge.
On the day itself:
Spread the shortbread dough onto a baking tray. Bake at 150°C until the dough turns golden brown.
- Wash the strawberries, remove the stalks and cut them in half or into quarters (depending on their size).
Dressage:
- Arrange the strawberries on a plate, spread them with jelly or jam, sprinkle with shortbread and place a quenelle of chocolate mousse on top using a spoon dipped in hot water. Garnish with chocolate shavings
Tip
For this black olive shortbread, choose PDO Olives de Nice (Cailletier variety) and PDO Nyons black olives (Tanche variety), Black Olives from the Baux-de-Provence Valley PDO (Grossane variety), or Lucques olives, ...Mandarins go very well with olive oil… try this delicious recipe for mandarin sabayon with crushed hazelnuts and olive oil!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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