Monini Delicato Olive Oil - by Kerabeareats
Kera’s Monini Olive Oil
ice cream sandwich
my ice cream sandwich inspired by famous Sydney restaurant.
Monini Delicato Olive Oil ice cream sandwich.
Olive oil… not the usual ingredient to make it into a dessert, especially not the hero.
However, once you try it, you will be addicted.
I first came upon this ice cream on a visit to Nomad restaurant in Sydney, and the finisher was Jacqui Challinor's olive-oil ice-cream sandwich with halva and pistachio. Admittedly, I was a bit taken back by the thought of olive oil to finish my palette, but after that first bite, I was ready to down another serving.
Photography: WILLIAM MEPPEM Styling: VIVIEN WALSH (Gourmet Traveller)
While I would love to go back to Nomad restaurant more often to have this, we have a mortgage now so being responsibly adults we prefer to stay in.
Fortunately, this recipe by Jacqui Challinor is for anyone to try make it for themselves at home.
Monini Olive Oil ice cream sandwich
Recipe by Kera Wong
Rich, creamy, unique, and highly addictive! A dessert that will WOW your guests and really upgrade your palette. Inspired by Jacqui Challinor of Nomad restaurant.
PREP TIME : approx 1-2 hours
COOK TIME: 5-10 mins
INGREDIENTS
fresh honeycomb
honey
sea salt
Ice cream
300 ml cream
1 egg
5 egg yolks
75 gm (⅓ cup) caster sugar
200 ml Monini Delicato extra-virgin olive oil (available from Coles or Woolworths)
Shortbread
100 gm cubed chilled unsalted butter,
50 gm brown sugar
1 vanilla bean, split, seeds scraped
180 gm plain flour
40 gm rice flour
75 gm plain halva, crumbled
40 gm pistachios, roasted and chopped
Filo wafers
80 gm caster sugar
50 gm white sesame seeds
4 sheets filo pastry
100 gm butter, melted
accessories
20cm square cake tin; stand mixer, whisk, large glass bowl, small saucepan, food processor, plastic wrap, large baking trays, wooden spoon
INSTRUCTIONS
Grease and line an 20cm square cake tin.
For ice cream, whisk cream to firm peaks and refrigerate.
Combine egg, yolks and sugar in a large bowl over a small saucepan of simmering water and whisk briskly until sugar dissolves and turns pale.
Transfer egg mixture to the bowl of a stand mixer and whisk until light and fluffy. Whisking continuously, gradually add oil in a thin, steady stream until emulsified. Fold in whisked cream in 3-4 batches. Pour mixture into prepared square cake tin, then cover and freeze until firm (preferably overnight).
For shortbread, pulse butter and sugar in a food processor until creamy. Add vanilla seeds and plain and rice flours, then pulse until ingredients come together finely. Transfer to a clean bench, form into a disc, cover with plastic wrap and refrigerate for 1 hour to rest.
Preheat oven to 165°C fan forced. Break shortbread dough into chunks and press out onto a large baking tray. Bake for 5 minutes at a time, breaking up the chunks. Do this up to 4 times (up to 20 mins) until the crumbs are golden brown.
Add halva and pistachios to shortbread crumbs and combine well.
For filo wafers, process caster sugar and sesame seeds until mixture resembles fine crumbs. Lay a filo sheet on a piece of baking paper and brush generously with melted butter. Sprinkle over one-third of the sesame mixture. Repeat layering with remaining filo sheets, melted butter and sesame mixture, brushing final layer with butter only. Place another piece of baking paper on top, then a heavy oven tray to weight it down. Refrigerate until butter sets (30 minutes).
Reduce oven temperature to 155°C fan forced.
Cut filo stack into desired rectangles. Bake wafers until golden and crisp (5-10 minutes). Transfer to a wire rack to cool.Remove ice cream from tin and cut into rectangles same size as the filo. Sandwich each slice between two wafers. Sprinkle generously with halva shortbread crumble, serve with honeycomb, honey, and sea salt to taste.
notes
Emphasis on gradually adding the Monini Delicato Olive Oil to the ice cream mixture in the smallest stream possible.
Bake the filo pastry with care, keep an eye on them as they can burn quite quickly.