Celebrate the season with a deliciously light, sweet and elegant dessert. Filippo Berio's fine olive oil is perfectly complemented with fresh lemon, Madagascan vanilla and a touch of chocolate. The balance of flavour and combination of textures make this sophisticated dish too tempting to resist. Complete with a cocoa tuile and sprinkle of lemon peel to create something extra special.
Olive oil and lemon sponge
Ingredients5 whole eggs 155g caster sugar 50ml Filippo Berio Mild and Light olive oil 150g plain flour |
MethodWhisk the eggs on a medium speed until light and fluffy. Add the sugar and whisk for a further 5 minutes until thick and doubled in size. Slowly add in the Filippo Berio Mild and Light olive oil. Add in the Sosa lemon paste. Sift in the flour and gently fold into the mixture. Place the mixture into a cake tin/mould, your choice of size. Bake at 160°C until golden (size dependant). |
Olive oil and vanilla ganache
Ingredients160g 35% cream 5g Prova gourmet Madagascan Bourbon vanilla paste 1g sea salt 360g Belcolade white chocolate buttons 200g Filippo Berio olive oil mild and light (35°C) |
MethodBring the cream, Sosa liquid glucose and salt to the boil. Pour the mixture on to the Belcolade white chocolate and Prova Gourmet Madagascan Bourbon vanilla paste. Blend using a hand blender to create an emulsion. Once the mixture has reached 35°C blend in the Filippo Berio Mild and Light olive oil slowly until fully emulsified. Leave to set. Once set, create a rocher and place onto the plate. |
Lemon curd
Ingredients180g caster Sugar 10g Sosa Natur Emul 300g Leonce Blanc lemon fruit puree 348g water 140g butter |
MethodMix the sugar with the Sosa Natur Emul and the Sosa Pectin 325 NH in a bowl. Heat the water with the Leonce Blanc lemon fruit puree at 40ºC. Sprinkle the mix of solids into the saucepan, stirring until it is well dissolved. Once well integrated, heat up to 85ºC, while stirring. Remove from the heat and let it cool to 40ºC. Add the butter and Sosa natural lemon paste and emulsify with a hand blender. Cling film and leave to set overnight in the fridge. |
Cocoa tuile
Ingredients25g butter 37g egg white 37g plain flour |
MethodMelt the butter and mix thoroughly through all ingredients until a paste is formed. Chill the mixture before placing in a fine tip piping bag and pipe onto a Silpat mat, into desired design. Bake at 160°C for 5 minutes (size dependant). |
Assembly
Ingredients |
MethodPlace lemon sponge pieces and ganache rocher onto a plate. Pipe the lemon curd onto the plate and lay the cocoa tuile across the top. Sprinkle with Cesarin lemon peel to serve. |
