Nutella with extra virgin olive oil 120 g of extra virgin olive oil 350 g of cream 200 g of fondant sugar 400 g of hazelnut paste 150 g of milk chocolate 20 g of plain chocolate Structured oil butter 40 g of cocoa butter 200 g of extra virgin olive oil Extra virgin olive oil biscuit 240 g of extra virgin olive oil butter 100 g of icing sugar 60 g of ground almonds 120 g of plain flour 350 g of soft plain flour 100 g of eggs 0.6 g of fine salt 5 g chemical yeast 1 vanilla pod marasca cherries russet apple juice extra virgin olive oil
Nutella with extra virgin olive oil Boil the cream and pour it into a chopper or a Thermomix, processing on a medium speed. Add the fondant sugar, the two chocolates and the hazelnut paste and increase the speed in order to obtain a nice smooth mixture before drizzling in the oil. Spread on a slice of bread.
Structured oil butter Melt the cocoa butter and gradually add the oil. Mix thoroughly and pour into the Pacojet, freeze and process to obtain a very light whipped mass. Make the pat of butter. Store in the fridge.
Extra virgin olive oil biscuit As the melting point of oil is very low, we won't use the same procedure as for a classic shortbread. Instead, we will mix the flours, salt, icing sugar and chemical yeast in a planetary mixer. Mix the eggs, vanilla and oil butter with the leaf beater. As soon as the dough is compact, place in the fridge for a few hours. Roll out to the required thickness, perforating to prevent it from swelling, and leave to rest in the fridge for 30 minutes so that the oil stabilises. Cook at 164 °C with the valve closed, for 13 minutes.
Marasca cherries in syrup Drain the cherries, cut them in half (or into quarters depending on the size) and place in the middle of a spoon.
Russet apple juice Fill a small dispenser and store in the fridge. Press the top twice to pour the juice into the spoon.
Extra virgin olive oil Fill a small dispenser and store at room temperature. Press the top twice to pour the oil into the spoon.
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