Bavarian cream with Olitalia Monocultivar Taggiasca Extra Virgin Olive Oil and cherries tossed with basil

Procedure

• 1

  Make a custard with the egg yolks, sugar, milk and Olitalia Monocultivar Taggiasca 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 Monocultivar Taggiasca Extra Virgin Olive Oil, and serve.