Vale de Arca ice cream, Vale de Arca caramel, orange jelly, chocolate mousse, cocoa ganache, passion fruit zabaglione

Vale de Arca olive oil ice cream

50 cl full-fat milk // 12 cl cream // 5 eggs // 125 g sugar // 4 cl Vale de Arca // 1 cl white balsamic vinegar

Heat milk and cream to point of boiling, cream the eggs and the sugar until white. Pour the boiling mixture over the eggs and return to the stove. Heat to 83°C. Freeze in the pacojet beaker, add the oil and the vinegar right before pacotizing.

Orange jelly

Peel two oranges à vif and cut into wedges, collect the juice and boil with half the weight in sugar. When the juice is at a rolling boil, take off the stove and add the orange wedges, zest of 1 orange and 2 sheets of gelatine.

Chocolate mousse

200 cl cream // 120 g dark chocolate // 70 g sugar // 2 egg whites // 1 yolk // 2 tbsp water

Melt the chocolate au bain-marie. Whisk the whipping cream and cool. Beat the egg whites and gradually add the sugar. Loosen the yolk with the water and add in one go to the melted chocolate. Gradually mix in the cream. Carefully add the beaten egg whites.

Mousse Caramélia

115 g full-fat milk // 1 sheet of gelatine // 180 g Caramélia chocolate // 200 g cream

Bring the milk to the boil and add the soaked gelatine sheets. Pour over the melted chocolate in three goes. Blend well. Leave to cool and carefully add the lightly whipped cream.

Cocoa ganache

280 g water // 360 g sugar // 240 g cream // 120 g cocoa powder // 24 g gelatine

Mix water, sugar, cream and cocoa powder. Boil for one minute, blend or mix well. Pour through a fine sieve and let it cool down to 60°C. Add the soaked gelatine. Leave to cool but do not let it set.


100 g ground almonds // 90 g sugar // 10 g vanilla sugar // 100 g butter // 100 g flour (for the chocolate crumble: 90 g flour and 10 g cocoa powder) // orange zest

Combine all the ingredients and bake for 10 minutes at 160°C. Stir with a fork once in a while.

Passion fruit zabaglione

100 g passion fruit coulis // 2 tbsp sugar // 2 yolks

Beat the coulis, sugar and yolks to a zabaglione on the stove. Take off the stove and beat until cold.

Vale de Arca olive oil caramel

200 g sugar // 5 cl water // 5 cl olive oil // 15 g salted butter // 10 g unsalted butter // ½ vanilla pod

Make a caramel with the water and sugar, blend in the butter and add the vanilla and olive oil.

Cremeux Caramélia

100 g milk // 100 g cream // 2 yolks // 20 g sugar // 100 g Caramélia chocolate

Bring milk and cream to the boil. Cream the yolks with the sugar until white, add the milk and cream. Heat to 83°C. Next, pour 120 g of this anglaise on 100 g melted Caramélia chocolate, in three goes. Blend well and mix for a few minutes without adding air. Leave to cool.


Recipe: Dominique Pille

Picture: Ekkow

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