Olive eggless custard | olivesatyourtable.eu

OLIVE EGGLESS CUSTARD

Never thought to add olives to your desserts? Taste this incredible recipe and open a new horizon in your sweet dishes. You’ll love it!.

INGREDIENTS

FOR THE CUSTARD

  • 2 cups Spanish black olives, chopped
  • 4 cups half andhalf
  • 1 cup powdered sugar
  • 6 sheets gelatin
  • 1 teaspoon salt

FOR THE ALMONDS MIXTURE

  • 12 whole almonds
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 1 ouncegood quality maple syrup

FOR THE SOUP

  • 2 ounces lemon verbena, fresh
  • 2 ounces pineapple sage, fresh
  • 2 cups white sugar
  • 1 quart wáter

FOR THE CRÈME FRAICHE

  • 2 ounces crème fraiche
  • 1/2 ounce maple syrup
  • 1 pinch chopped sage

FOR THE COOKIE

  • 1 cup black olives
  • 1/2 pound unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 pounds white chocolate, roughly chopped

STEP BY STEP INSTRUCTIONS

For the Custard
Step 1

Bloom the gelatin in cold water until soft.

Step 2

Bring remainder of the ingredients up to a simmer.

Step 3

Add gelatin and mix well.

Step 4

Pour into a container lined with plastic wrap, chill.

For the Almonds mixture

Fry the almonds in a nice Spanish olive oil until they develop a little darker color. While they’re still hot, toss in the cardamom, cinnamon, fennel seed, cumin, salt, sugar and maple syrup.

For the Soup

Boil all ingredients at a slow simmer until reduced to 1 pint.

For the Crème Fraiche

Mix all ingredients and reserve.

For the Cookie
Step 1

Mix butter and sugars in a mixer with a paddle attachment.

Step 2

Add olives, eggs, baking soda, salt.

Step 3

One by one, add eggs.

Step 4

Slowly add flour and remainder of ingredients.

Step 5

Portion into one ounce cookies and bake at 300 for 8 minutes.

Step 5

They will be very soft coking out but with firm up as they cool.

Platting
Step 1

Place the custard in the center of a large bowl.

Step 2

Garnish with the almonds, herbs and cookie.

Step 3

Pour the soup at the table as the dish is served.

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