Bavarian cream with Olitalia Dop Riviera Ligure Extra Virgin Olive Oil and cherries tossed with basil

by chef Silvia Cardelli

Serves 6 

  • 3 - Egg yolks
  • 50 gr. - Sugar
  • 250 gr. - Milk
  • 400 gr. - Cream
  • 10 gr. - Isinglass
  • 80 gr. - Olitalia Dop Riviera Ligure Extra Virgin Olive Oil
  • 30 - cherries
  • A few basil leaves
  • Olitalia Dop Riviera Ligure Extra Virgin Olive Oil
Bavarian cream with Olitalia Dop Riviera Ligure Extra Virgin Olive Oil and cherries tossed with basil 1
Bavarian cream with Olitalia Dop Riviera Ligure Extra Virgin Olive Oil and cherries tossed with basil 2

Extra virgin olive oil

Riviera Ligure PDO

See all

Procedure

  • 1

    Make a custard with the egg yolks, sugar, milk and Olitalia Dop Riviera Ligure Extra Virgin Olive Oil, cook over low heat until the temperature tests at 82°C.

  • 2

    Add the isinglass, softened in cold water, and mix until completely dissolved. Filter through a sieve.

  • 3

    Wait until the temperature of the mixture is no more than 25°C and then add the semi-whipped cream, gently mixing from top to bottom.

  • 4

    Pour the cream into small serving cups and refrigerate for at least 3 hours.

  • 5

    Using a small pan, heat two tablespoons water and add the pitted cherries, sprinkle with a little sugar and cook two minutes, then add basil.

  • 6

    Place the tossed cherries on the Bavarian cream, drizzle on a little Olitalia Dop Riviera Ligure Extra Virgin Olive Oil, and serve.

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