QUEEN OLIVE AND ALMOND TURRON BY MOSES PONCE

INGREDIENTS

  • Spanish queen olives(chopped) – 100 grams
  • Honey – 125 grams
  • Glucose – 225 grams
  • Caster sugar – 190 grams
  • Egg whites – 2 ea
  • Toasted almonds – 200 grams
  • Grated orange zest

STEP BY STEP INSTRUCTIONS

Step 1

Place 175 grams of the glucose and honey in a saucepan, stir on low heat and bring up to 130c on a thermometer.

Step 2

While that’s cooks place the sugar and remaining glucose and 50mL water in another saucepan dry, stir until the sugar has dissolved and has reached a temperature of 170c.

Step 3

While the syrups are working beat the egg whites to a stiff peak.

Step 4

When the honey and glucose mixture reaches 130c slowly pour into the egg whites beating continuously, same with the sugar syrup when it reaches 170c slowly pour into the egg mixture and continue beating until the mixture is hot but not hot enough to burn you.

Step 5

Lightly grease a 15x 25cm tray and line with parchment or rice paper.

Step 6

Stir the almond, zest, and chopped queen olives into the nougat mixture, then pour into the prepared tray.

Step 7

Cover with parchment or plastic and let stand to cool.

Step 8

Then cut into desired shapes.

For the Spanish queen olives
Step 1

Make sure they are pitted.

Step 2

Blanch them for a couple seconds just to take away some of the saltiness.

Step 3

Don’t over chop the olives the less of the natural juices the better, if they seem to wet just pat them dry with paper towels.

CHEF MOSES PONCE

Chef Moses Ponce is a natural of Los Angeles, his career in the culinary industry began 10 years ago, when he studied at Le Cordon Bleu culinary school. After that, Moses began to work at The York gastropub, and shortly after he joined the Gourmet MD catering team.

In 2011 is when Moses began his great journey by working at The Bazaar by José Andrés for 5 years: "it was definitely one of my most difficult kitchens, I learned a lot and I met some incredible chefs on the road". He also spent a year in Las Vegas as part of the opening team of Bazaar Meat. After working for José Andres, he joined Jordan Kahn's team of Destroyer restaurant.

Moses currently heads the pastry department at The Chateau Marmont hotel in West Hollywood, an icon of LA.

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