It all started one night, when J. mentioned three words. Olive. Oil. Jelly.
It was last week. Ever since, I haven’t stopped thinking about all the desserts we could make with it.
I mean, my favourite summer snack is vanilla ice-cream with a drizzle of olive oil and a sprinkle of fleur de sel after all.
So we’ve been working, trying to find out how to turn pungent oil into a clear jelly.
And somehow, I think we’ve gotten there. After many failed experiments.
In autumn, with figs, a young brillat-savarin curd, and a warm sponge so full of vanilla seeds it’s almost grey. Perhaps, a few toasted and salted almonds for crunch.
In winter, with caramelised apples, a white chocolate granita – not unlike snow, crystallised rosemary, and fresh apple bubbles. And maybe, a few baby quenelles of croissant ice-cream. But that’s just a thought.
In spring, with strawberries and a hibiscus sorbet. Or flapjack ice-cream. Oh yes, flapjack ice-cream sounds good. Maybe with rhubarb and cardamom, Campari fluid gel too!
In summer, with candied tomatoes. And a simple vanilla ice-cream. Or with an apricot roasted in basil syrup, honeyed kataifi, pistachios, and honey ice-cream.
Olive oil jelly
- 10 g gelatine
- 100 g water
- 120 g isomalt read noter above
- 90 g caster sugar
- 30 g glucose syrup
- 220 g extra virgin olive oil
- fine sea salt to taste
- Soak the gelatine leaves into ice-cold water.
- In a pan, bring the water, isomalt, sugar and glucose syrup to the boil.
- Take the pan off the heat, squeeze the gelatine leaves and whisk in.
- Slowly pour the olive oil, emulsifying with a whisk or an immersion blender as you do so. Add salt to taste.
- Pour into a container or spread onto acetate for a jelly sheet, and refrigerate for a couple of hours.
- Cut into dices, or use a fork to break it into smaller pieces.
Note: this post was updated in April 2023.