- 10
Ingredients
- For the oil ice-cream:
- 1/2 cup virgin olive oil
- 11/2 tbsp water
- For the chocolate:
- 3 oz cooking chocolate
- 11/2 oz cocoa paste
- 1 microplane grater
- For the slices of toasted bread:
- 1 baguette, oven-ready
- To finish:
- Maldon salt
Preparation
Step 1
For the oil ice-cream:
1. Mix the oil and water together in a Paco Jet container. Freeze for 12 hours.
2. Once frozen, beat it so the oil mixes with the water. Leave to freeze again.
For the chocolate:
1. Use the microplane grater to grate the cooking chocolate and the cocoa paste. Mix and keep in a dry, cool place.
For the slices of toasted bread:
1. Freeze the baguette.
2. Remove the crust and use a meat slicer to cut it lengthwise in 1/10" thick slices.
3. Cut 20 slices into 2 x 2" squares.
4. Toast in the salamandra.
Final Steps & Preparation:
1. Put the portions of textured oil you need in the Paco Jet.
2. Use a coffee spoon to make a small quenelle of textured oil.
3. Coat the oil ball in the chocolate and cocoa paste.
4. Place in on a square of bread and cover it with another square.
5. Sprinkle with a few crystals of Maldon salt.