Olive Oil Shortbread

Olive Oil Gelato, Olive Oil Jam, Blackberries, Thyme

Pastry Chef Megan Fitzroy Phelan of Longoven | Richmond, VA

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Adapted by StarChefs | MONTH YEAR

INGREDIENTS

Olive Oil Ice Cream: (Yield: 1½ gallons)                                                   
2.5 kilograms grams milk
1.24 kilograms heavy cream
160 grams glucose syrup 
680 grams sugar                                             
320 grams egg whites
80 grams egg yolks
160 grams milk powder
4.8 grams ice cream stabilizer
Salt                            
535 grams Spanish olive oil

Olive Oil Crumble: (Yield: 1 pound)
80 grams powdered sugar
330 grams all-purpose flour
180 grams Spanish olive oil
9 grams salt

Olive Oil Jam: (Yield: 2 cups)
130 grams glucose syrup
80 grams egg yolks
226 grams Spanish olive oil
Salt

Blackberry Powder:
Blackberries
Tapioca maltodextrin

Blackberry Foam: (Yield: 3½ ounces)
100 grams blackberry juice
5 grams Versawhip
0.45 grams xanthan gum

To Assemble and Serve:
Blackberries, quartered or halved
Sugar
Salt
Lemon verbena vinegar
Olive oil
Thyme leaves

METHOD

For the Olive Oil Ice Cream:
In a pot, combine milk, cream, and glucose; bring to a simmer. In a large bowl, combine sugar, egg whites and yolks, milk powder, stabilizer, and salt; whisk in the hot milk mixture. Pour base back into the pot, decrease heat, and cook until thick, stirring constantly. Transfer to a cylindrical, stainless steel container and buzz with an immersion blender; chill, cover, and refrigerate overnight. Using an immersion blender, blend in oil. Strain through a chinois and process in ice cream machine according to manufacturer’s instructions. Cover and freeze.

For the Olive Oil Crumble:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle, combine all ingredients. When batter is spreadable, spread evenly on a sheet tray lined with a silicone mat. Bake until golden; cool. In a food processor, grind to a fine crumb. Store in an airtight container in a cool dry space.  

For the Olive Oil Jam:
In a saucepot, bring glucose to boil. In a food processor, process yolks while slowly pouring in hot glucose. When combined, slowly add oil. When combined, season with salt and transfer to a squeeze bottle. 

For the Blackberry Powder:
In a food processor, combine berries and a little tapioca. Process until clumpy. Sift powder, throwing away seeds and large pieces, leaving the fine powder. With cheesecloth, make a sachet containing powder. Store in an airtight container in a cool dry space.

For the Blackberry Foam:
In the bowl of a stand mixer fitted with a whisk, combine all ingredients, plus 200 grams water. Cover and refrigerate. Re-whip as necessary.    

To Assemble and Serve:
In a bowl, season berries with sugar, salt, vinegar, and oil. Into the center of a bowl, place about 1 ounce Olive Oil Crumble. Spoon about ½ ounce of dressed berries in the middle of the crumbs. Squeeze 5 small dots of Olive Oil Jam around the edge of the crumbs. Scoop a round ball of Olive Oil Ice Cream and place in the center of the berries. Garnish with thyme and a spoonful of Blackberry Foam. Dust the top of the ice cream with the sachet of Blackberry Powder.

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