I’ve been desperate seeking for the sun in Paris, but no matter how hard I try it just seems that the rain and cold continue taking over.
But as you all know me I’m pretty determined so I will make the sun my own way.
This dessert came as an inspiration from a melon tartelette from the 750g web, Inmediatelly fell in love and having a melon in the fridge I decided to go for it.
In their recipe the biscuit was a little bit more dry and had raspberries, so I change it and put more almong meal and pistachio to give it the nutty flavor and texture I dearly love.
I knew the olive oil was perfect, since I tried in the macarons I did for Father’s Day, I just find the olive oil vanilla mariage so sublime and delicate. What I loved the most about this cream was the texture and that it wasn’t too sugary. The balance and smoothness was just right.
So join me in this new adventure, I promise you won’t regret it!
Olive Oil and vanilla cream
By: Christophe Sportellini
- 250 g of milk
- 1 Bourbon vanilla pod
- 60 g egg yolks (3eggs)
- 55 g sugar
- 26 g of constarch
- 6 g of gelatine
- 62 g olive oil
- 175 g liquid heavy cream
Put your gelatine sheets in a large bowl xith cold water.
Start to do a pastry cream as a base, so in a small casserole over medium heat, heat the milk and the vanilla beans.
In a bowl mix the sugar and egg yolks, stir well and add the cornstarch, meke sure the mixture is lump free.
When the milk starts to boil, add the egg/sugar/starch mixture and wisk until dissolved.
Continue to whisk constantly, until the mixture thickens.
When ready, remove th casserole from the heat. Quickly grab your gelatine sheets and remove the water excess squeezing them between your fingers. Add it to themixture and stir untill disolved. Let it cool a little.
Now incorporate the olive oil and mix well. Now add the liquid heavy cream and stir until everything is well incorporated and uniform.
Pour the cream into a 1/2 sphere silicon mold and place it in the freezer for at least 2 hours.
Baked Almond Pistachio Cream
- 200 g of softened butter
- 200 g of brown sugar
- 200 g of almond meal
- 2tbsp of pistachio paste
- 4 eggs
In a mixing bowl, mix together the brown sugar and eggs.
Add the butter t the mixture, the the almond meal and pistachio paste.
This will create a very light and fluffy mixture. Cover it with plastic film paper and place it in the fridge for 30 minutes.
Preheat the oven at 180°C.
Butter and flour 6 tartelettes molds.
Pour the mixture into the molds. Fill it until 3/4 high. While cooking the cream will grow and then go back to normal.
Bake for 20 minutes. When ready, let cool in a wire rack before unmold. Be delicate.
Melon balls pochées à la vanille :
- 1 melon
- 60 cl of water
- 100 g of sugar
- 3 tbsp of lemon juice
- half vanilla pod
Cut the melon in half and remove the seeds with a spoon.
With the help of a parisian spoon (the ones with a 1/2 sphere) start carving little round balls of melon. make enough to decorate the 6 tartelettes.
In a small sauce pan, start preparing the sirop. Bring the water, sugar, lemon juice and vanilla beans to a boil. Cook until the mixture becomes a syrup.
When hot and syrupy, remove from heat and add the melon balls. be delicate.
Mix them a little to be sure they are all cover with syrup.
Let them inside the syrup for 45 minutes, stirring once in a while, so they can absorbe the flavor.
Refigerate for 2 hours.
Place the baked cream biscut in the bottom, then the Olive oil-Vanilla 1/2 sphere on the top and the melon balls around.
I hope you like this great looking and delicate dessert.
Have a great day,