Strawberry and olive oil waltzes

Sometimes it’s nice to “bake” without a specific idea, without expectation, simply carried by the desire of the moment.
An order of pectins to finish discovering, olive oil arrived by surprise in my mailbox, pretty molds and velvet spray to test and cookies barely unpacked… This is the merry mess that has been occupying my table for a few days!
I know, I’m spoiled.
So, Wednesday night, I thought it would be nice to prepare a little dessert in honor of this long sunny weekend. I completely improvised with all that and the delicious strawberries I had just bought… Et voilà!

My little waltzes simply consist of a strawberry confit, a Bavarian cream flavored with olive oil and lemon. No need to worry, olive oil feels very little in the end. It simply brings a sunny touch.

Strawberry and olive oil waltzes:


Strawberry confit:

250g strawberries
40g brown sugar
3g of pectin NH topping

1 tbsp lemon juice

Mix the strawberries and pass them through a sieve.
Pour them into a small saucepan.
Heat over medium heat.

Mix sugar and pectin.
When the strawberries begin to be lukewarm, pour the sugar over them while mixing.
Bring to a boil.
Add lemon juice and simmer for 1 minute, stirring.

Pour into 6 small 1/2 sphere moulds.
Leave to cool then place in the freezer. The rest of the confit can be used for decoration by reheating it.

Bavaroise with olive oil:

165g milk
50g sugar
2 egg yolks
2 sheets 3/4 gelatin
165 g liquid cream (35%)
35g olive oil (Nicolas Alziari)
1 organic lemon zest

Soak the gelatin in a bowl of cold water.

Heat the milk.

Whisk egg yolks and sugar.
Finely grate the lemon zest on top.
Pour the hot milk over it while whisking.
Put everything back in the saucepan and thicken over low heat, stirring.

Off the heat, add the rehydrated and drained gelatin. To mix together.

Let cool.

Meanwhile, whip the whipped cream not too stiff.

Filter the lukewarm cream.
Add the olive oil and mix well.
Add the whipped cream, gently with a spatula.



Assembly:

6 shortbread cookies (Mother Poulard)
pink velvet spray (Silikomart)

Half fill 6 Girotondo molds (Silikomart).
Put them in the freezer for a few minutes so that the foam starts to set.

Arrange the strawberry confits in the center then fill with the remaining mousse.
Finish with a shortbread.

Reserve in the freezer for 1 night.

The next day, put the velvet spray in a lukewarm water bath for a few minutes.

Unmold the mousses and place them on a wire rack.
Cover them with velvet.
Decorate.

Leave to thaw in the fridge.
Taste!

To finish: I will come back to pectin in a future article. Know that there are different kinds and each has a specific use. Here, I used NH topping, which works with the fruit and a little sugar. It becomes liquid again if heated.
I used molds cake pops big enough as half-spheres.


It is important to choose a sweet and fruity olive oil.


These little desserts take very little time to make. there is no difficulty.
The whole effect is in the molds which I love and the velvet.

You can use other molds.

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