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CHEESECAKE WITH EXTRA VIRGIN OLIVE OIL GELATO

  • Intermediate
  • Dessert
Ingredients
  • Butter cookies
  • Amaretti cookies
  • branches of Dark chocolate
FOR THE CHEESECAKE CREAM
  • 1 egg
  • 1.7 oz sugar
  • 3.5 oz Philadelphia or cream cheese
  • 1 sheet of unflavored gelatine
  • 1.7 oz cream
FOR THE EXTRA VIRGIN OLIVE OIL GELATO
  • 2 eggs
  • 3.4 fl oz glucose
  • 16.9 fl oz whole milk
  • 1.6 fl oz Originale Extra Virgin olive oil
Preparation
  1. Prepare the cream: soak the gelatine in cold water, then squeeze it and dissolve it in half of the previously heated cream. At this point, whip all e other ingredients, add the gelatine with the cream and mix until you get a foamy and fluffy cream.
  2. Now prepare the gelato. Heat the milk with glucose, add the eggs and the Extra Virgin Olive Oil, mix it all and put it in the ice cream maker.
  3. Assemble the plate by placing some crushed biscuits on the bottom of the plate, with the help of a Sac à Poche create spikes of Cheesecake cream, on each spike place an amaretto in order to recreate a sort of porcini mushroom, finally decorate with the Extra Virgin Olive Oil gelato and dark chocolate branches.
Add an extra touch
ORIGINALE EXTRA VIRGIN OLIVE OIL
CHEF
Mirko Margheri
Many inputs for his creations come from the past but also from less common ingredients, seasoned with years of study and work, especially in France, where he was bewitched by nouvelle cuisine and extreme attention to detail.