Cheesecake with extra virgin olive oil gelato

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.

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.

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.