Vanilla and Buffalo Milk

 


Vanilla and Buffalo Milk

INGREDIENTS

Blueberries 800 g

Black olives 20 g, candied

Lemon zest

Milk 400 g, full fat

Cream 250 g

Caster sugar 120 g

Egg yolks 5

Vanilla pods 2, pulp and pods separated

Extra virgin olive oil 50 g

Gelatin 10 g

Buffalo milk 800 g

Extra virgin olive oil 240 g

Egg whites 150 gr

Icing sugar 50 gr

All purpose flour 100 g, White (00)

Cornstarch

Olive tapenade 250 g

Juniper berries 20 g, chopped

Preparation

Serves 20

For the Blueberries and olives compote

Place blueberries and olives in a bowl. Add a little syrup from the olive and the lemon zest.

Toss well and and let them macerate in the fridge.

For the Ice-cream

Soak gelatine in ice water.

In a mixing bowl, beat egg yolks with sugar and vanilla pulp.

In a pot, bring to boil the milk with the vanilla pods, strain it into the egg mixture and bring it to 83°C.

Melt in the gelatine (remove any excess water), add olive oil and chill immediately. Let it mature in the fridge for one night.

Tthe next day, pour it in a Pacojet beaker and blast freeze it to -21.

Churn it as needed to obtain a soft ice cream.

For the Milk and extra virgin olive oil foam

Warm the milk in a saucepan. Remove from the heat, add the oil and whisk it.

For the Sweet “spaghetti” decoration

Sieve all the dry ingredients into a bowl, add egg white and mix well to obtain a smooth mixture.

Place the mixture in a piping bag with a tiny plain nozzle and form thin “spaghetti-like” twists directly into the extra virgin olive oil (previously heated to 180°c ).

Delicately dry them on paper towels and dust them with sugar (and spices, if you like).

Preparation

Brush some olive paste onto each plate and nicely arrange the blueberry and olive compote.

Sprinkle some of the chopped juniper over the compote.

Complete with a vanilla ice cream quenelle, the milk foam and the sweet spaghetti.

Serve immediately.

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