Saint Marcellin stuffed with black olive cream, black olive macaron
Ingredients
For
4
personnes
For stuffed Saint-Marcellin:
- 4 Saint-Marcellin
- 200 g mascarpone
- 40 g of Affinade
- 1 dl of mild-flavoured olive oil
- Salt, freshly ground pepper
- Mixed salad leaves
- Chervil, tarragon, chives
For the sauce:
- 2 dl of mild-flavoured olive oil
- 2 vine tomatoes
- 1 clove of garlic
- Chervil
For the macarons:
- 50 g of ground almonds
- 50 g icing sugar
- 20 g of egg whites
- 2 dl of water
- 50 g of sugar
- 30 g egg whites
- 15 g of Affinade (olive paste made from PDO Nyons olives)
- Salt
Tip
Affinade is an olive paste made from black Nyons olives (PDO) and Nyons olive oil (PDO). You can replace it with Nice olive paste PDO or another olive paste made from black olives from the South of France.
Instructions
Prepare the Saint-Marcellin:
- Cut the Saint-Marcellin cheeses in half crosswise, then in half again lengthways.
- Mix the mascarpone with the olive cream and olive oil, then season with salt and pepper.
- Roll out each half-quarter of Saint-Marcellin to a thickness of one and a half centimetres and cover each quarter with its matching piece. Keep chilled.
- Sort, wash and drain the mixed salad leaves, then set aside in the fridge.
Prepare the macarons:
- Mix the ground almonds with the icing sugar and the egg whites. Add the olive cream and the salt.
- Boil the syrup (water and sugar) and pour it over the stiffly beaten egg whites.
- Leave to cool, then mix into the previous mixture, stirring vigorously until you have a smooth, glossy batter.
- Using a piping bag, pipe small mounds of the mixture onto a baking tray, leave to dry for 30 minutes and bake in the oven for 15 minutes at 145°C.
Sauce:
- Stone the black olives and crush them. Mix with the diced tomatoes, chopped chervil and chopped garlic.
Dressage
- Arrange two stuffed Saint-Marcellin halves on a plate, top with a small mound of mixed salad leaves with fresh herbs, and drizzle with sauce vierge. Place a macaron on top of each Saint-Marcellin half.
Tip
Affinade is an olive paste made from black Nyons olives (PDO) and Nyons olive oil (PDO). You can replace it with Nice olive paste PDO or another olive paste made from black olives from the South of France.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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