Frozen Olive Oil Parfait
Concord Grape Sorbet, Cake Croutons, and Olive Relish
Pastry Chef Abby Swain of Temple Court | New York
Yield: 15 portions
Adapted by StarChefs | october 2019
INGREDIENTS:
Parfait:
130 grams sugar
120 grams yolks, whipped to ribbons
112 grams extra virgin olive oil
3 grams salt
207 grams cream, whipped to medium peaks, chilled
Cake Croutons:
255 grams flour
10 grams baking powder
6 grams salt
12 grams grated lemon zest
170 grams extra virgin olive oil, plus additional for brushing
57 grams milk
15 grams lemon juice
250 grams eggs
200 grams sugar
114 grams melted butter
Sea salt
Relish:
(Yield: 1 pint)
70 grams sugar
12 grams grated lemon zest
50 grams lemon juice
65 grams extra virgin olive oil
250 grams rinsed and pitted Castelvetrano olives, finely chopped
Concord Grape Glass:
500 grams grape purée
4 grams agar agar
12 grams salt
20 grams lemon juice
100 grams sugar
100 grams glucose powder
Sorbet Syrup:
(Yield: 5 quarts)
4 pounds Trimoline
2 pounds glucose syrup
Concord Grape Sorbet:
(Yield: 1 third-pan)
1 kilogram grapes
100 grams sugar
50 grams lemon juice
20 grams salt
METHOD:
For the Parfait:
In a saucepan over medium heat, combine sugar and 35 grams of water. When mixture reaches 239ºF, drizzle into yolks while whisking to combine. When mixture cools completely, slowly drizzle in olive oil while whisking to combine. Add salt, fold in whipped cream, and spread mixture evenly into a half-sheet tray lined with plastic wrap; freeze. Using a ring mold, punch out circles. Store in freezer.
For the Cake Croutons:
Heat oven to 300ºF with fan on low speed. In a bowl, sift together flour, baking powder, and salt. In a separate bowl, combine zest, oil, milk, and lemon. In the bowl of a KitchenAid Commercial stand mixer fitted with a whisk, cream eggs and sugar to ribbon stage. With the mixer on medium speed, drizzle in lemon mixture. When combined, add flour mixture and mix until combined. Decrease speed to low, add butter, and mix until just combined. Evenly spread mixture on a parchment paper-lined half sheet tray. Bake 12 minutes; cool completely. Decrease heat to 275ºF. Using a ring mold slightly larger than the one used for the Parfait, cut cake into circles, brush with oil, and sprinkle with sea salt. Bake 15 minutes.
For the Relish:
In a small saucepan over low heat, dissolve sugar in 70 grams water; cool. In a bowl, combine zest, lemon, oil, and olives. Sweeten to taste with syrup. Refrigerate overnight.
For the Concord Grape Glass:
Heat dehydrator to 125ºF. In a saucepan over low heat, bring grape purée to a boil. Transfer to a Vitamix blender. On medium speed, blend in agar agar, salt, and lemon. Blend 1 minute. Add sugar and glucose. Blend 2 minutes. Transfer to pint containers, cover, and refrigerate until chilled and set. Return to blender and blend until smooth. Pass through a tamis onto a silicone mat and spread mixture evenly. Dehydrate 12 hours.
For the Sorbet Syrup:
In a pot over medium heat, combine Trimoline, glucose, and 2 quarts water. Bring to a boil and cool in refrigerator.
For the Concord Grape Sorbet:
In a bowl, macerate grapes and sugar overnight in refrigerator or at room temperature for a few hours. Transfer to a pot over medium-low heat. Bring to a boil and stir in lemon and salt. When salt dissolves, remove mixture from heat and pass through a mill to remove seeds and through a chinois into a storage container; refrigerate. When chilled, add enough Sorbet Syrup so that the mixture registers 24°Bx on a refractometer. Transfer to an ice cream machine and process according to the manufacturer's instructions.
To Assemble and Serve:
On the center of a chilled serving plate, place Cake Croutons. Stack Parfait on top. Spoon Relish on top of and around parfait. Garnish with Concord Grape Glass shards. Finish with a quenelle of Concord Grape Sorbet.
