Tart shells
190g extra virgin olive oil
10g skimmed cows milk
200g sucrose
200g w180 flour
200g almond flour
Olive oil Chocolate ganache
300g 60% chocolate
52g extra virgin olive oil
50g skimmed cows milk
48g water
Kalamata brittle
20g dehydrated Kalamata olives
170g sucrose
75g glucose
35g water
14g softened butter
4g fine salt
3g NaHCO3
Dehydrated Kalamata olives
100g pitted salt brined Kalamata olives
- Combine all tart shell ingredients and knead with your hands. Once the dough becomes homogeneous wrap it and let it rest in the cooler for at least 30 min. Take dough out of the cooler and let it come close to room temp. Roll to 7mm thick sheets an form the shells. Fill the shells with beans and bake for 13min @ 175 C.
- For the chocolate ganache combine all ingredients in a bain marie and once everything is melted stir to emulsify. Keep at room temp.
- To dehydrate the Kalamata olives pat them dry and place them in a dehydrator @ 60 C overnight.
- To make the brittle combine all ingredients except from butter and soda in a small heavy bottomed pot. Cook syrup to a hard crack stage and quickly whisk in the butter until incorporated. Then add the sodium bicarbonate and stir to bubble. Carefully spread the mix on a greased surface and sprinkle immediately with the dehydrated olives.
- To assemble the dessert: once the shells have cooled down fill them with the ganache. Let the ganache set a little without becoming firm. Crack a piece of brittle and put it on top or grind it and sprinkle it on the plate.
Goat kid terrine with pommes Maxim.
Terrine
A whole goat kid shoulder
15g extra virgin olive oil
300g red onions
300g carrots
3 sticks of fresh rosemary
salt
white pepper
1l water
Pommes maxim
1kg potatoes
5g rosemary infused olive oil
salt
- In a shallow heavy bottom pot add the olive oil, the vegetables and the goat. Brown in high temperature. Once the meat has browned and it starts dripping fat, add the water to cover and season lightly. Reduce the temperature and cook until most of the liquid has evaporated and the meat is tender.
- Take the meat out of the pot and while hot take all pieces of the bone and press in a terrine mold. Put the terrine in the refrigerator and let it cool for at least 60 min.
- Meanwhile take the vegetables out of the pot and deglaze the bottom with a dry white wine. Process the veggies in a thermomix and add the deglazing liquid as needed.
- For the pommes Maxim: slice finely the potatoes and brush with the rosemary infused olive oil. Arrange on a tray lined with baking paper and sprinkle with salt. Press with another tray on top and bake @ 135 C until lightly colored.
- To assemble: slice the terrine while cold and let it come to room temperature. On a plate spoon some of the sauce and then place on top the terrine. Use the pommes Maxim to create a fancy decoration.
