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Blood Orange Olive Oil Cake Verrines
Yield: 25 ServingsOlive Oil Cake
Flour | 23.2oz (657g) | |
Baking Powder | 0.8oz (24g) | |
Baking Soda | 0.1oz (4g) | |
Salt | 0.1oz (4g) | |
Milk | 6.8oz (192g) | |
Yogurt | 12.5oz (354g) | |
Sugar | 21.2oz (600g) | |
Eggs | 9 each | |
Frantoio di Sant’ Agata d’Oneglia Mosto Olive Oil (352001) | 16.5oz (468g) | |
Frutta Prima Blood Orange Compound (011023) | 2oz (56g) |
Sift together the dry ingredients and set aside. Whisk the milk and yogurt together in the bowl of a stand mixer. Add in the sugar, followed by the eggs, scraping down the sides of the bowl as necessary. Slowly pour in the olive oil while the mixer is running. Lastly, whisk in the dry ingredients. Spread the batter between two greased half sheet pans that have been lined with parchment paper. Bake at 350°F/176°C for 10 to12 minutes or until golden brown. Allow to cool completely. Cut the cakes to the size of a half sheet frame and place one layer of cake inside a half sheet frame, reserving the other cake for assembly.
Blood Orange Gêlée
SugarPastry Ideale Sheet Gelatin, Gold (018040) | 1.0oz (36g) | |
Caraman Blood Orange Purée (583106) | 35oz (1000g) | |
Sugar | 11.4oz (324g) |
Place gelatin sheets in ice water to bloom, set aside. Combine Blood Orange Purée and sugar in a saucepan and heat until the sugar has dissolved. Drain the gelatin from the water and stir into the hot blood orange mixture. Allow the mixture to cool slightly, and then pour it over the Olive Oil Cake layer that is in the frame. Allow it to set in the refrigerator.
Blood Orange Panna Cotta
Half & Half | 35oz (1000g) | |
Zürimix Panna Cotta (504110) | 3.5oz (100g) | |
Frutta Prima Blood Orange Compound (011023) | 0.7oz (19g) |
Bring half & half to a boil in a sauce pan. Whisk in the Panna Cotta mix and return to a boil. Whisk in the blood orange compound and allow the mixture to cool slightly. Pour over Blood Orange Gêlée and allow it to set in the refrigerator. Place the remaining half sheet of the Olive Oil Cake on top of the Blood Orange Panna Cotta.
Assembly
Heavy Cream | 17.6oz (500g) | |
Sugar | 1.8oz (50g) | |
Frutta Prima Blood Orange Compound (011023) | 0.4oz (11g) | |
Frutta Prima Raspberry Fruit Powder (204159) | As needed | |
Micro Flowers | As needed |
Cut the Blood Orange Olive Oil Cake to fit inside the desired verrine. Place the cut cake inside the verrine. Combine the heavy cream, sugar, and blood orange compound and whip to soft peak. Pipe into verrines and decorate with a sprinkle of the raspberry fruit powder and micro flowers as desired.