Cara Cara Orange Push Pop with Black Olive Caramel, Fennel-Orange Salad, and Orange Soda with Black Olive Gelée and Fennel-Vanilla Foam
Pastry Chef Ryan West of XYZ at the W Hotel - San Francisco, CA
Adapted by
November 2007

Yield: 4 Servings

Pastry Chef Ryan West's Cara Cara Orange Push Pop with Black Olive Caramel on StarChefs.comIngredients:

    Vanilla Cream Base:
  • 1 cup heavy cream
  • ½ teaspoon vanilla paste
  • 2 egg yolks
  • 2 egg whites
  • ½ cup sugar

    Cara Cara Sorbet:
  • 3 cups Cara Cara juice
  • 1 cup simple syrup
  • ½ cup corn syrup
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon citric acid

    Olive Caramel:
  • 1 cup sugar
  • ½ cup heavy cream
  • ¼ cup black olive paste

    Orange Syrup:
  • 1 cup Cara Cara juice
  • ½ cup sugar

    Orange Soda:
  • ¼ cup orange syrup
  • ¼ cup orange juice
  • ½ teaspoon lemon juice
  • ½ teaspoon lime juice
  • 1 ½ cups soda water

    Olive Gelee:
  • 2 Tablespoon black olive paste
  • ½ cup water
  • ½ cup simple syrup
  • 2 each bronze gelatin sheets 

    Fennel Foam:
  • 1 cup heavy cream
  • 3 ounces chopped fennel bulb
  • ½ cup sugar
  • 1 teaspoon vanilla paste
  • 1 cup milk
  • 1 Tablespoon soy lecithin

    To Assemble and Serve:
  • Cara Cara orange segments
  • Shaved fennel

For the Vanilla Cream Base:
Whip heavy cream and vanilla paste to soft peaks and set aside. Whip yolks with ¼ cup sugar until thick and pale. Fold into whipped cream. Whip whites with other ¼ cup sugar until medium peaks form. Fold whipped whites into yolk-cream mixture. Fill ring molds halfway. Freeze until firm.

For Cara Cara Sorbet:
Combine all ingredients and spin. Fill second half of ring mold with mixture. Smooth top and freeze for 2 hours.

For Olive Caramel:
Caramelize sugar to a medium amber color. Slowly whisk in heavy cream, bring to boil, and add olive paste. Strain through a fine chinois and let cool.

For Orange Syrup:
Mix together Cara Cara juice and sugar. Bring to a simmer, reduce by half, and chill.

For Orange Soda:
Mix ingredients together slowly. Keep refrigerated until serving.

For Olive Gelee:
Mix together olive paste and water. Heat simple syrup, dissolve in gelatin, and mix in olive water. Strain onto plastic-lined sheet pan and chill. Cut into cubes.

For Fennel Foam:
Bring heavy cream, fennel, and sugar to a simmer. Transfer to blender and blend until smooth. Pass through a chinois. Add remaining ingredients and foam with a stick blender.

To Assemble and Serve:
Place fresh Cara Cara orange segments and shaved fennel on a plate. Drizzle Olive Caramel on plate and on the salad. Unmold one Vanilla Cream Base and Cara Cara Sorbet ring over Olive Caramel and spoon Cara Cara Sorbet into ring. Pour Orange Soda in a shot glass, drop cubed Olive Gelee in shot glass, and top with Fennel Foam.


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