Olive oil biscuit with basil and white chocolate mousse and raspberries

Huile d'olive de Nice PDO
Subtle flavour
Biscuit à l'huile d'olive, mousse basilic-chocolat blanc et framboises
A PDO
Preparation
30 min
A PDO
Resting time
2h
A PDO
Cooking time
25 min
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
Dessert Summer

Ingredients

A PDO
For 4 personnes
  • 5 cl of olive oil with a subtle flavour
  • 65 g of plain yoghurt
  • 100 g of sugar
  • 125 g of flour
  • 2 eggs
  • the zest of half a lemon
  • 1 pinch of salt
  • 30 cl of full-fat liquid crème fraîche
  • 80 g of white baking chocolate
  • 2 g of edible gelatine
  • 5 g fresh basil + a few leaves
  • 250 g fresh raspberries
  • Icing sugar

Tip

You can also choose an olive oil from the Cailletier, Tanche, Grossane or Lucques varieties … or olive oils from the PDO Nyons or Nice varieties, or from the Languedoc AOC.

Instructions

Make the olive oil sponge cake:
  • Preheat your oven to 175°C. In a mixing bowl, sift the flour, then add the sugar, salt and lemon zest. In a separate bowl, mix together the milk, mild olive oil and eggs, then pour over the dry ingredients. Mix everything together with an electric mixer until you have a smooth, even batter. Pour into a round cake tin, 22 cm in diameter. Bake for 20 to 25 minutes, then leave to cool. Cut out 9 circles using stainless steel cutters and set aside.
Prepare the basil mousse:
  • Soak the gelatine in a bowl of cold water for 5 minutes. Cut the white chocolate into small pieces, add 7.5 cl of single cream and melt everything together in the microwave. Add the squeezed-out gelatine and mix well. Blanch the 5 g of basil leaves in boiling water for 30 seconds, cool them immediately and pat dry on kitchen paper. Blend the basil with 20 cl of single cream. Pass through a sieve and add the remaining cream. Whip the basil cream and fold it into the chocolate ganache. Pour into stainless steel rings the same size as the biscuit discs and chill in the freezer for 2 hours. Remove from the rings and leave to thaw in the fridge.
Dressage:
  • Spread the basil and white chocolate mousse onto each biscuit, then decorate with raspberries. Dust with icing sugar and garnish with a basil leaf.

Tip

You can also choose an olive oil from the Cailletier, Tanche, Grossane or Lucques varieties … or olive oils from the PDO Nyons or Nice varieties, or from the Languedoc AOC.
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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