A Sweet Ending · Serves 4 · Make ahead
Peach Sorbet & Olive Oil Espuma
Cold peach, airy olive oil and a little strawberry dust.
What you need
Peach sorbet
- 500 g ripe peaches, peeled and stoned
- 80 g sugar
- 60 ml water
- 18 ml lime juice
- 1 pinch of salt
- 1 tsp honey (optional)
Olive oil espuma
- 150 g Greek yoghurt
- 100 ml whipping cream
- 40 ml milk
- 30 ml mild, fruity olive oil
- 25 g sugar
- 1 tsp lime juice
- A little finely grated lime zest
- 1 pinch of fleur de sel
- ½ sheet gelatine
Butter biscuit crumble
- 100 g butter biscuits
- 35 g butter
- 1 pinch of salt
Strawberry powder
- 20 g freeze-dried strawberries
How to make it
- Bring the water and sugar briefly to the boil, just until the sugar has dissolved, then leave the syrup to cool.
- Blend the peaches, cooled syrup, lime juice, salt and optional honey until very smooth. Pass through a fine sieve and chill for at least 2 hours.
- Churn the peach mixture in an ice-cream machine, then freeze until ready to serve.
- For the espuma, soak the gelatine in cold water. Gently warm the milk and sugar, squeeze out the gelatine and dissolve it in the warm milk. Leave to cool slightly.
- Stir in the yoghurt, cream, olive oil, lime juice, lime zest and fleur de sel. Pass through a fine sieve and pour into a cream whipper.
- Charge with one cartridge, shake well and chill for at least 2 hours.
- For the crumble, roughly crush the biscuits. Melt the butter and mix it with the crumbs and salt.
- Spread on a baking tray and bake at 170°C conventional heat for about 8 minutes, until golden. Leave to cool completely.
- Grind the freeze-dried strawberries to a very fine powder.
- To serve, spoon some crumble onto each plate or into each cup and top with a scoop of peach sorbet.
- Pipe the olive oil espuma alongside it, dust with strawberry powder and finish, if you like, with a few drops of olive oil.