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!.
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
Bloom the gelatin in cold water until soft.
Bring remainder of the ingredients up to a simmer.
Add gelatin and mix well.
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
Mix butter and sugars in a mixer with a paddle attachment.
Add olives, eggs, baking soda, salt.
One by one, add eggs.
Slowly add flour and remainder of ingredients.
Portion into one ounce cookies and bake at 300 for 8 minutes.
They will be very soft coking out but with firm up as they cool.
Place the custard in the center of a large bowl.
Garnish with the almonds, herbs and cookie.
Pour the soup at the table as the dish is served.