White chocolate, pine nuts, olive oil & candied lemon zest

We generally see no point in white chocolate – it is good for nothing except this wonderful dessert, where it works with the olive oil to create silk-on-silk smoothness, while the lemon and pine nuts bring interesting accents. At the restaurant we use a delicious Greek olive oil, its bitter finish works beautifully with the rich cream. That bottle of olive oil you bought for the price of a laptop when you got drunk at the River Café will come in handy here. . .