Iced Sweet Olive Oil Parfait, Angelica and Pineapple Sorbet

Name: Iced Sweet Olive Oil Parfait, Angelica and Pineapple Sorbet
Yield: Serves 4
Ingredients: 60 g water; 1 pineapple sage; 100 g isomalt (patis-o-malt); Black pepper; sweet olive oil; 400 ml whipping cream; 5 g cracked black pepper; 1 pineapple; Zest of 2 Wild limes; 60 g egg yolks; 40 g glucose; 60 g egg white; 50 g sweet olive oil; Angelica to the weight of 10%; 1 litre pineapple boiron; 105 g sugar; 60 g sugar

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Paté-A-Bombe

60 g egg yolks
60 g water
105

Dessert
Vegetarian
Gluten-free

Method

Paté-A-Bombe

Cook the egg yolks, water and sugar over a bain-marie until thick.
Once cooked, whisk with a kitchen aid until cool. Set aside for use in the parfait recipe.

Parfait

Whisk the egg white. Gradually add the sugar to m