Bergamot and Olive Oil Entremets

Ingredients

• Butter60g
• Almond flour80g
• Powdered sugar50g
• Egg whites3
• All-purpose flour30g
• Extra virgin olive oil45g
• Bergamot zest3 fruits
• Bergamot juice80ml
• Whole eggs4
• Granulated sugar180g
• Gelatin sheets7g
• Heavy cream (35%)400g
• White chocolate120g
• Whole milk150g
• Vanilla bean1
• Neutral mirror glaze200g
• Yellow food coloring2 drops
• Salt2g

Method

1. 1.Brown 60g butter until nutty and golden. Cool slightly.
2. 2.Whisk almond flour, powdered sugar, 30g flour, and a pinch of salt. Fold in 3 egg whites, then the brown butter and olive oil. Spread into a lined 18cm ring, bake at 175°C until golden.
3. 3.Bloom 4g gelatin in ice water. Heat bergamot juice with 100g sugar until dissolved.
4. 4.Whisk 4 egg yolks into the warm juice over a bain-marie to 82°C. Remove, stir in bloomed gelatin and bergamot zest. Cool to 35°C.
5. 5.Whip 200g cream to soft peaks. Fold into the bergamot curd. Pour over the cooled cake base in an 18cm entremet ring. Freeze at least 4 hours.
6. 6.Bloom 3g gelatin. Warm milk with vanilla bean and 80g sugar. Off heat, add gelatin and white chocolate. Stir until smooth, cool to 30°C.
7. 7.Whip remaining 200g cream to soft peaks. Fold into the white chocolate mixture. Pour over the frozen bergamot layer, smooth the top. Freeze again until solid.
8. 8.Warm mirror glaze to 30°C, tint with yellow coloring. Unmold the frozen entremet onto a rack and pour glaze evenly over the top. Let excess drip off.
9. 9.Thaw in the refrigerator for 6 hours before serving. Garnish with a curl of bergamot zest and a drizzle of olive oil.