Semifreddo of olive oil
An unusual preparation of olive oil to wake up your guests' taste buds. Semifreddo is served at a temperature just below freezing, and the flavours of the olive oil and balsamic vinegar only really come out as it melts in your mouth and warms on your tongue. The sudden wave of flavours makes this dish truly extraordinary. Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands. Serving suggestions: as a component in a selection of cocktail snacks; as an amuse-bouche; as a component in a cold starter, such as a tartare of tuna, tomato or artichoke.
Ingredients
| 400 g | chicken stock | |
| 2 dl | balsamic vinegar | |
| 2 tbsp | 30 ml | honey |
| 6 g | agar agar | |
| 600 g | whipping cream | |
| 225 g | sugar | |
| 112 g | egg whites | |
| 225 g | olive oil | |
| 4 leaves | gelatin, soaked in cold water |
Instructions
- To make the jelly, combine the chicken stock, balsamic vinegar, honey and agar agar, and boil for 3 minutes.
- Strain through an ultra-fine sieve.
- Spread a thin layer of the jelly over two baking sheets and let rest until firm. Air bubbles can be easily removed by carefully running over the surface with a kitchen blowtorch.
- Set aside to firm up in the refrigerator.
- For the semifreddo, beat the cream until thick.
- Heat the sugar with a dash of water to 121°C.
- In a planet mixer, beat the egg whites until fluffy, slowly add the hot sugar and then beat until cool.
- Melt the gelatine and a little of its absorbed water in a pan.
- Drizzle the cooling egg whites with the olive oil and emulsify.
- Next, add the dissolved gelatine and beat for another 10 seconds.
- Fold in the cream.
- Pour over one of the sheets with the jelly, and transfer to the freezer.
- When the mass is firmly frozen, place the other layer of jelly on top.
- Freeze together and then cut into the desired shape.