Pushing It

 

We're fleshing out another old exercise from these pages, that combo of balsamic ice cream and strawberry. It would make me really happy to include an olive oil component, a little more overt than the financier. I don't know, I like the whole 'vinegar and oil' idea.

There were a few initial thoughts on how to inventively approach this: sugar encapsulation, maltodextrin powder, a tableside application... But these were either logistically impractical, 'boring', or take some element of control out of our hands. Most fun would be to incorporate it into a mousse component.

 

So at this point, we're still adjusting, still pushing it to the point where the mousse still 'works' yet the oil flavor comes through. Perhaps I'm still sticking too much to the idea of a conventional 'mousse'. What about a sweet approach to aioli or mayonaisse? Or perhaps there are new directions which I'm just learning about as I write: 'whipped' oils and oil gelation. Hopefully there will be more to report on that end... 

Download: Vanilla-Olive Oil Parfait-Workbook 30.3.09

Comments

[jeremy]

Also consider its consistency while partially or completely frozen.

[William G]

Michael what about using some Verol to thicken to oil before adding it to the mousse, this might allow you to add more olive oil in the end with out making the mousse too loose.