Oil and apricot sbrisolona

Procedure

For the ganache

• 1

  Boil the 200 g of milk with the glucose

• 2

  Add 10 g of gelatin powder, soaked in water, the white chocolate, 375 g of cream and 140 g of Verdenso Olitalia unfiltered Extra Virgin Olive Oil, pouring it into the mixture, then emulsify.

• 3

  Leave for 12 hours in the fridge and then whip.

For the gel

• 1

  Combine 200 g of apricot purée and 25 g of lime juice, heat to 40° and add 25 g of sugar and the agar agar.

• 2

  Boil, cool and blend until the consistency is similar to mayonnaise.

For the cream

• 1

  Combine 100 g of apricot purée, 25 g of lime juice, 70 g of egg, 45 g of egg yolk, 70 g of dextrose and 60 g of cream

• 2

  Cook at 82°C, pour in 32 g of gelatin mass and emulsify.

• 3

  Bring to 40° and add 40 g of cold butter in cubes.

For the sbrisolona

• 1

  Put 540 g of soft butter and 100 g of Verdenso Olitalia unfiltered Extra Virgin Olive Oil in a mixer

• 2

  Add 500 g of sugar, then the 650 g of flour, and finally the almonds.

• 3

  Pour the mixture into the tin and cook at 160° for approximately 25/30 minutes.

Plating