Gastronomixs

Olive tuile

Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.

Olive tuile

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Ingredients

40

g

ground almonds

32

g

cake flour

80

g

icing sugar

50

g

Kalamata olives, pitted and finely chopped, with liquid squeezed out

72

g

melted butter

64

g

egg whites

Preparation method

  • Blend the almonds, cake flour, and icing sugar together in a Robot Coupe blender.
  • Add the olives and blend again.
  • While blending, slowly add the melted butter followed by the egg whites.
  • Refrigerate the mixture to set.
  • Spray a Silpat mat with cooking spray.
  • Using a palette knife, spread a thin layer of the tuile mix over the Silpat mat and bake at 180°C for 4 minutes until golden.
  • Bake longer if necessary. Allow the tuiles to cool and break into shards.

Serving suggestions

  • As part of a composition, e.g. with basil sorbet, yoghurt-sorbet - coconut balls, poached tomatoes and gooseberries.

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