White Chocolate Water Ice with Mango and Black Olive

By corlear

Ingredients

• For the white chocolate water ice:
• 4 oz white chocolate
• 3/4 cup single cream (35% fat)
• 1 cup water
• For the caramelized black olive purée:
• 1 1/2 tbsp black olive purée
• 1/8 cup sugar
• water
• To finish:
• 7/8 cup mango purée
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the white chocolate water ice:
1. Melt the white chocolate in the microwave and gradually add the cream and boiled water. Thicken the mixture as if you were making a mayonnaise.
2. Leave to cool in the fridge and skim off the layer of fat that forms on the top.
3. Freezer a -70ºF.
4. Break up with a fork.

For the caramelized black olive purée:
1. Several hours before using, place the black olive purée in a sieve to drain off any surplus oil.
2. Make a golden caramel with the sugar and add the black olive purée.
3. Make sure that the two ingredients are thoroughly mixed together and, if necessary, deglaze with a little water until the liquid has the consistency of liquid caramel.

Final Steps & Preparation:
1. Place a spoonful of mango purée in the bottom of the glasses.
2. Just before serving, top with two spoonfuls of white chocolate ice and drizzle with the black olive caramel and place 4 crystals of Maldon salt on top.