Corto Olive Oil Ice Cream

PASTRY

Nov 13

Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam

Pastry Chef Genie Kwon of Kasama | Chicago

INGREDIENTS:

Olive Oil Ice Cream:
460 grams whole milk
130 grams heavy cream
36 grams milk powder
36 grams dextrose
104 grams sugar
3 grams stabilizer
2 grams salt
25 grams Corto TRULY® 100% Extra Virgin Olive Oil

Chocolate Crémeux:
375 grams heavy cream
43 grams egg yolks
60 grams sugar
1 gram gelatin
150 grams 70% chocolate, melted
Salt

Cacao Nib Crumble:
190 grams cacao nibs
320 grams sugar
95 grams butter
75 grams glucose syrup
4 grams baking soda
5 grams salt
Neutral oil for greasing (optional)

Olive Oil Foam:
287 grams whole milk
38 grams heavy cream
120 grams sugar
Zest of ½ orange
1.8 grams gelatin
Salt
28 grams Corto TRULY® 100% Extra Virgin Olive Oil

To Assemble and Serve:
Corto TRULY® 100% Extra Virgin Olive Oil

METHOD:

For the Olive Oil Ice Cream:
In a pot over medium heat, combine whole milk, cream, milk powder, dextrose, sugar, stabilizer and salt. Whisk constantly until the mixture reaches 185°F. Strain through a chinois and let cool. Whisk in salt and olive oil. Transfer to an ice cream machine; process according to the manufacturer’s instructions. Reserve.

For the Chocolate Crémeux:
In a pot over medium heat, combine cream, yolks, and sugar. Whisk until the mixture reaches 183°F. Whisk in gelatin, then remove from heat. In a medium-sized bowl, stir to combine chocolate and salt. Strain cream mixture over the chocolate. Using an immersion blender, blend until emulsified. Refrigerate until set.

For the Cacao Nib Crumble:
In a skillet over medium heat, toast cacao nibs approximately 5 minutes. Set aside and let cool. In a pot over medium heat, combine sugar, butter, glucose, and 95 grams water. Heat until the mixture reaches 365°F. Add baking soda and salt—don’t worry if it bubbles! Stir in the toasted cacao nibs. Pour the mixture onto a silicone baking mat or a greased parchment paper. Using a rolling pin, roll out the mixture to desired thickness. Break into pieces. Reserve.

For the Olive Oil Foam:
In a pot over medium flame, combine milk, cream, sugar, and zest. Bring to a boil, then stir in gelatin. Strain through a chinois. Stir in salt and olive oil. Let cool. Transfer the mixture to a cream-whipping canister; charge until desired thickness of foam is reached.

To Assemble and Serve:
Place one scoop Chocolate Crémeux in the center of a small serving bowl, making sure to leave room around the edges to form a small ring. Fill the rim around the scoop with pieces of Cacao Nib Crumble. Place one scoop Olive Oil Ice Cream on top of the Chocolate Crémeux. Place generous amount of Olive Oil Foam on top, then finish with a drizzle of olive oil.

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