by Helen Melser The olive tree in my kitchen cookbook is a tribute to the humble but versatile olive tree.
“I first tasted this unusual combination at a New Zealand Olive Association annual conference many years ago,” says Helen, of this mousse recipe.
“Ray McVinnie, the celebrity chef and food writer, had recently been to Gabriela Llama’s cooking school in Madrid and so he made little tasting pots for conference delegates to try. This is my adaptation of his adaptation of his recipe. And, yes, you can definitely use white chocolate.”
|140g||good quality 60–70% dark chocolate|
|½ cup||medium flavored extra virgin olive oil|
|4||medium fresh eggs, separated, at room temperature|
|½ cup||raw caster sugar|
- Melt the chocolate in a heatproof bowl over simmering water. Remove from the heat and allow to cool slightly, then slowly stir in the oil and allow to cool completely.
- Beat the egg yolks with half the sugar until pale and fluffy. Stir the chocolate mixture into the egg yolk mixture.
- In another bowl, whisk the egg whites and salt until stiff, then continue whisking, gradually adding the remaining sugar until it is fully dissolved.
- Using a large metal spoon, gently stir a large dollop of the egg white mixture – this makes it easier to incorporate the rest – into the chocolate mixture, keeping it light and airy. Fold in the rest of the egg white mixture. Pour into a large bowl or individual cups or dishes and refrigerate for at least 4 hours or overnight.
- It will keep in the refrigerator for at least 3 days. Small portions are recommended as it is very rich.
Edited excerpt from The Olive Tree in My Kitchen by Helen Melser. Photograph by Miggs Ishbel McTaylor. Published by Bateman Books. RRP $34.99