Sweet sponge whipped with a siphon on a salt fondant ganache

by Lorenzo Rainoldi - Congusto Gourmet Institute

Ingredients

 

For the sweet sponge

  • 100 gr. - Eggs
  • 40 gr. - Egg yolk (can be replaced by a different liquid)
  • 140 gr. - Flour

 

For the ganache

  • 100 gr. - 56% dark chocolate
  • 75 gr. - Cream

 

For the cremoso with extra virgin olive oil

  • 128 gr. - Milk
  • 128 gr. - Cream
  • 26 gr. - Sugar 
  • 50 gr. - Egg yolk
  • 250 gr. - White chocolate
  • 70 gr. - Olitalia Nocellara Monocultivar Extra Virgin Olive Oil
  • 1 - Gelatin sheet

 

For the red coral

  • 140 gr. - Water
  • 51 gr. - Olitalia Nocellara Monocultivar Extra Virgin Olive Oil
  • 16 gr. - Flour
  • 3 gr. - Water-soluble red colouring
Sweet sponge whipped with a siphon on a salt fondant ganache 1
Sweet sponge whipped with a siphon on a salt fondant ganache 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

See all

Method

For the sweet sponge

  • 1

    Mix all the ingredients by using a stand mixer. Place in the siphon (cream whipper) with 2 cartridges of CO2 and store it in the fridge for 40 minutes.

  • 2

    Siphon the mixture into a container and cook it in the microwave at 1000/1100W for one minute.

 

For the ganache

Heat the cream, pour it onto the previously heated chocolate, then whip.

 

For the cremoso with extra virgin olive oil

Make a custard with milk, cream, sugar and egg yolk. Pour the custard over the white chocolate and mix. Finally, add the gelatine soaked in water and the Nocellara Monocultivar Extra Virgin Olive Oil.

 

For the coral

Emulsify the ingredients with a hand blender. In the meantime, heat a non-stick pan, and when it is very hot, pour the mixture into the pan. Wait until the water has evaporated, remove the coral and allow to cool on a silicone mat.

 

Food plating

Arrange the dessert on the plate by placing the chocolate ganache at the base. Place small portions of the olive oil custard and then some small pieces of sweet sponge on top. Decorate with the coral.

Sweet sponge whipped with a siphon on a salt fondant ganache 3
Association

CONGUSTO

Congusto was founded in 2003, began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, become a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info