Sweet oil
By Marco StabileIngredients
CREMA DE SÉMOLA Y QUESO ROBIOLA
500 g de agua
100 g de sémola
300 g de queso Robiola
1 lima
70 g de aceite de oliva virgen extra (al aroma de alcachofa)
WHITE CHOCOLATE AND EXTRA VIRGIN OLIVE OIL MOUSSE
500 G CREAM
500 g cream
250 g cream
70 g white chocolate
100 g sugar
50 g extra virgin olive oil (tomato leaf flavouring)
3 g agar agar
3 g carob flour
TAGGIASCA OLIVE ICE CREAM (Taggia olives from Liguria)
500 g whole milk
350 g cream
250 g sugar
50 g glucose
6 egg yolks
3 g carob flour
50 g of Taggia olives pitted in oil
CRUMBLE WITH EXTRA VIRGIN OLIVE OIL
100 g flour
60 g extra virgin olive oil (almond flavored)
100 g sugar
30 g egg white
Cream of semolina and robiola cheese
Cook the semolina with the water.
Add the rest of the ingredients and process at 70º C in the Thermomix.
White chocolate and extra virgin olive oil mousse
Boil the 500 g of cream with the sugar, the agar agar and the carob flour.
Pour over the chopped white chocolate.
Amalgamate well, add the oil and let cool.
Finally, add the 250 g of whipped cream.
Taggiasca olive ice cream (Taggia olives, Liguria)
Pasteurize all the ingredients except the olives.
Chop the olives and add them during the refrigeration phase in the ice-cream maker.
Crumble with extra virgin olive oil
Mix all the ingredients in the mixer until you obtain the consistency of sand.
Bake in the oven on Silpat at 180° for 7 minutes.
