Strawberries salad, passion fruit and olive oil juice, lavender ice cream and crystallized olives

Strawberries salad, passion fruit and olive oil juice, lavender ice cream and crystallized olives

4 persons
60 minutes
240 minutes
1000 minutes
Cost
Difficulty
Olive oil or Olives used : Nice PDO, Nyons PDO ...

Tips and tricks

Choose black olives from Nyons PDO, Nice PDO, Vallée des Baux de Provence PDO or from differents varieties : Tanche, Lucques, Cailletier, Grossane, Négrette …

Ingredients

  • 600 g strawberries
  • 4 passion fruits
  • 1 egg yolk
  • 100 g subtle olive oil (Nice or Nyons PDO / Grossane, Négrette, Lucques, Tanche, Cailletier varieties)
  • 80 g granulated sugar
  • Ice cream :
  • 1 l milk
  • 30 g lavender flowers
  • 10 egg yolks
  • 200 g granulated sugar
  • 200 g whipping cream
  • 50 g crystallized Nyons black olives PDO or Vallée des Baux de Provence PDO cut into sticks
  • Wash, stem strawberries, cut in half, cut passion fruits in half, take their pulp away.
  • Mix pulp with one egg yolk, olive oil, granulated sugar, mix the ingredients, strain.
  • In a plate, garnish with strawberries, coat of passion fruit juice and olive oil.
  • Put an empty skin of passion fruit in the middle of the plate, a scoop of lavender and crystallized olives ice-cream, spread with strawberries and pieces of crystallized olives.

    Lavender ice-cream
  • Boil milk, add lavender flowers, cover and let it rest for one night in a fridge.
  • The morrow, strain.
  • Blanch egg yolks with sugar, add whipping cream, pour in warm lavender milk and cook to 85°C until getting a topping.
  • Cool down and turbinate.
  • 10 min before the end, add sticks of crystallized olives.

    Crystallized olives
  • Take 200 g black olives (Nyons PDO, Vallée des Baux de Provence PDO, Tanche or Grossane), soak in clear water for one night to dessalt them, blanch 2 times.
  • Prepare a sirup with 200 g water/ 200 g sugar, add olives and cook for 5min, let them in this sirup for 24h, dry them.
  • Prepare a sirup with 300 g sugar and 200 g water, crystallize olives for 4h to 70°C.

M. Pelourson




Facebook IconYouTube IconTwitter Icon