Strawberries salad, passion fruit and olive oil juice, lavender ice cream and crystallized olives
4 persons
60 minutes
240 minutes
1000 minutes
Cost
Difficulty
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
