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"Lemon Olive Oil Cake" with Pistachio-Cardamom-Orange Ice Cream, Olive Oil Pistachio Tuile & Chocolate Cremeux

June 20, 2017

All recipes courtesy of Chef Jason Peel and the KCC Culinary Team

Lemon Olive Oil Cake

Yield: 16 portions

Ingredients:

2 Large Eggs

½ Cup + 2 Tbs Sugar

1 Lemon Zested and Juiced (Kept Separate)

 Salt (To Taste)

1/3 Cup Dark Rum

1/3 Cup Whole Milk

¾ Cup Mild Pure Olive Oil (Koroneiki, Arbequina, Chiquitia, etc.)

1 Tbs Baking Powder

1 ½ Cup All Purpose Flour

Directions:

  1. Preheat oven to 400`
  2. Oil 8” pan (or something similar)
  3. Beat eggs in a bowl with sugar until pale and foamy.
  4. Add zest, milk, rum, salt, olive oil. Mix to combine
  5. Sift in flour and baking powder. Mix thoroughly.
  6. Put mix in pan and bake 25-30 min. Cake should be slightly dark to top is crunchy.
  7. When cake is finished pour lemon juice over top and allow to cool slightly.
  8. Remove cake from pan and cool and reserve or eat warm.

Pistachio Cardamom and Orange Ice Cream

Yields about 2 cup= 16 portions

Ingredients:

¾ Cup Whole Milk

4 Tbs Sugar

3 Tbs ‘Vincente’ Cream of Pistachio – Pistachio Butter

1 Cup Heavy Cream

10 Pc Green Cardamom

¼ Orange Zested

1 Vanilla Bean

3 Egg Yolk

½ Sheet Gelatin

Pinch Salt

Directions:

  1. Bloom gelatin in ice water.
  2. Combine ½ cup heavy cream, eggs and salt and mix thoroughly.
  3. Combine milk, sugar, ½ cup heavy cream, cardamom, orange zest, vanilla bean (scraped) in a pot and bring to just under a boil. Allow to steep for 30 min.
  4. Bring milk mixture back to just under a boil.
  5. Slowly add milk mixture to eggs to temper.
  6. Add mixture back to pot and cook on medium heat until it is about the thickness of cold cream (Coats the back of a spoon).
  7. Add gelatin sheet (squeezed out water) and stir into mixture until totally dissolved.
  8. Strain and chill until it is completely cold.
  9. Churn in your ice cream makers according to manufacturer’s instructions.

Olive Oil Pistachio Tuile

Yield about 50 pieces

Ingredients:

3 Tbs Mild Pure Olive Oil (Koroneiki, Arbequina, Chiquitia, etc.)

2/3 Cup Sugar

3 Egg Whites

¼ Cup + 3 Tbs AP Flour

1/8 tsp Salt

2 Tbs Pistachio, Chopped

1 Orange Zested

1 Tbs Black Sesame Seed

Directions:

  1. Preheat oven to 300`
  2. Combine olive oil, sugar, egg whites, flour and salt in bowl and mix thoroughly.
  3. Heat Half Sheet pan with silpat until warm (helps to spread batter thin)
  4. Using an offset spatula, spread batter thin on silpat (about 4-6 ½ sheet pans worth)
  5. Sprinkle batter with nuts, orange zest and sesame seed
  6. Bake for 10-13 minutes, until golden brown.
  7. Use offset spatula to remove tuile from silpat. Break into pieces.
  8. You can also make rounds or squares. Use offset to remove immediately after coming out of oven.
  9. Roll tuile with hands in to cylinder or other shape or use mini muffin tin to shape.

Chocolate Cremeux

Yields about 3 cups = 24 portions

Ingredients:

13 oz Heavy Cream

8 oz Whole Milk

2.25 oz Sugar

Pinch Salt

5 Egg Yolk

10.75 oz 64% Chocolate (Chopped)

6 Leaves Gelatin

Directions:

  1. Bloom gelatin in ice water until soft
  2. Mix sugar, eggs, salt in bowl.
  3. Scald milk and heavy cream in a pot
  4. Temper Egg Mixture with milk and pour it back into pot
  5. Cook until 185`
  6. Put chocolate and gelatin in a bowl and pour hot mixture over. Let stand for about 10 minutes to melt chocolate
  7. Stir gently to combine and pour into a mold to set.
  8. Cut and serve or beurre mix until smooth and pipe and serve.



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