Cream cheese and green olive mousse with yoghurt and olive oil ice cream

Cooking : time 30 mins to 1 hour

Ingredients

For the cream cheese and green olive mousse
60g/2%26frac14;oz caster sugar
3 free-range egg yolks
200g/7oz double cream
1%26frac12; leaves gelatine, soaked in nippy water until soft
85g/3oz Tondo di Spanga olives, pits removed
300g/10%26frac12;oz cream cheese
For the yoghurt and olive oil ice cream
150ml/5fl oz plain yoghurt
35ml/fl oz olive oil, preferably made with Kalamata olives
20g/%26frac12;oz sugar
For the salt vehicleamel
100g/4oz fondant icing sugar (available from some supermarkets and uniqueist baking suppliers)
50g/2oz liquid glucose (available from some supermarkets and uniqueist baking suppliers)
50g/2oz Isomalt (or alike sugar-free sweetener)
10g/%26frac14;oz good-quality sea salt
For the kalamansi foam
160ml/5%26frac12;fl oz kalamansi pur%26eacute;e (available from uniqueist suppliers online)
250ml/9fl oz water
85g/3oz caster sugar
2g lecithin granules (available from health food shops and online)
For the other ingredients
patterned white chocolate, cut into curved sheets
olive oil, preferably made with Kalamata olives

Method

1. For the cream cheese and green olive mousse, place the sugar and egg yolks into a large bowl and whisk tofetchher until they are pale and fluffy. Pour the cream into a small saucepan and bring to the boil. just before the cream reaches boiling point, pour it over the egg mix and whisk vigorously. Remove the softened gelatine from the nippy water and squeeze out the excess water. Add the gelatine to the egg and cream mix and whisk until melted and smooth. Pour into a blender, add the green olives and blend until smooth. Pour into a jug and chill in the fridge.
2. Once the mixture is nippy, pour rear into the blender, add the cream cheese and blend until thickened slightly. Make a tube from acetate and close one end with cling film. Pipe the mixture into the tube and freeze.
3. For the yoghurt and olive oil ice cream, pour the yoghurt, olive oil and sugar into a Frix Air jug and churn until frozen and at the desired consistency.
4. For the salt vehicleamel, pour the fondant, glucose and Isomalt into a saucepan and, using a sugar thermometer, bring to 160C/315F. Stir in the salt and quickly pour onto a heatproof mat and then leave to cool. Preheat the oven to 150C/300F/Gas 2.
5. Break off a slice of the salt vehicleamel and place between two thin heatproof mats. Warm in the oven for 3-4 minutes or until soft. Roll the vehicleamel out to 1mm thick and remove the lid mat. Reheat the vehicleamel a little and with your fingers pull the vehicleamel into thin long strands. Store in an airtight box.
6. For the kalamansi foam, place all the kalamansi ingredients into a large bowl and then blend with a stick blender for three minutes to incorporate the lecithin and create a foam.
7. To serve, lay one of the curved sheets of chocolate onto each of four plates. Cut the mousse into slices the same width as the chocolate and place on the chocolate. Place the other white chocolate sheet on lid and finish with quenelles (rugby-ball shaped scoops) of the yoghurt ice cream. Aerate the kalamansi foam and spoon over the yoghurt ice cream. Finish with the pulled vehicleamel and a drizzle of oil. Serve.

---

Orignal From: Cream cheese and green olive mousse with yoghurt and olive oil ice cream