The ideas for both recipes came from Michael Laiskonis of Le Bernadin in New York City. While making the items I changed the recipes several times to modify the end product. Usually I follow recipes pretty tight but these two were great base recipes that allowed for personal interpretation.
The olive oil ice cream was good but if I make it again I’ll reduce the amount of fromage Blanc to make the frozen product a little more malleable.
The ice cream had two main flavors, olive oil and basil. The recipe called for two hundred grams of olive oil, which could overpower the basil flavor if the extra virgin olive oil has a strong flavor, which mine did. So I decided to only use sixty five grams of olive oil. This is one reason why it’s always a good idea to taste your recipe before dumping an ingredient completely in.
The olive tuile turned out perfectly in the end. I used kalamata olives in the tuile giving it a darker color. To get the tuile to turn thinner and somewhat transparent, I had to add three times the amount of glucose syrup that it called for in the original recipe.
For the final plating I formed a few of the tuile’s into miniature “taco shells” and “cannoli’s”. Then I diced up some strawberries and mango to put in the “tacos”. To finish the plate off I put a blueberry leaf on the plate.
With a few minor changes I could see this plate becoming great.
Black Olive “Taco” Tuile
Strawberries, Mango, Basil, Olive Oil Infused Fromage Blanc Ice Cream, Mango Purée
Fromage Blanc Ice Cream Infused with Basil & Olive Oil
Mediterranean Olive “Cannoli”, Strawberries, Mango, Dark Cherries, Julienne of Basil.
Fruit Compote with Mango Coulis
Olive Oil Infused Fromage Blanc Ice Cream, Mediterranean Olive Tuile with Orange Zest, Basil
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