LEMON SORBET WITH CANDY HOJIBLANCA CRUMBLE BY JASON MORALE
FOR LEMON SORBET
- 1qt Water
- 3 ½ cup sugar
- 2 cup lemon juice
- 2 ½ cup Extra Virgin Olive oil
- 2 egg whites
- 2 lemon Zest
FOR CANDIED OLIVES
- 1 cup Black olives
- 80g White sugar
- 400g Water
- 30g Glucose syrup
STEP BY STEP INSTRUCTIONS
For Lemon Sorbet
Boil sugar & water.
Add Olive Oil.
Temper in egg whites.
Strain liquid cool & freeze.
For Candied olives
Put the olives in a pan. Cover with cold water. Bring to a boil.
Allow to boil for 1 minute. Rinse cold.
Blend the olives with the water, sugar & Glucose.
Bring to a boil and reduce at low heat.
Dry the olives in a dehydrator at 60°C for at least 24 hours.
Allow to cool and mix finely.
CHEF JASON MORALE
This chef based in Miami, knows the world of pastry like the back of his hand. He has worked as Executive pastry chef in numerous Resort and Hotel Groups, as Ritz-Carlton or Four Seasons.
Now, he is the Executive Pastry Chef of The Bazaar by Jose Andres at SLS, one of the most trendy restaurants in the city of Miami.
Cakes, desserts, bread, brunches… he is always continuing advancement and knowledge in pastry arts and his creations are deliciously cared for.