Olive Desserts:
Curing the Common Confection

Yield: 4 Servings

Ingredients:

Sweet Potato Ice Cream:
• 1 kilogram milk
• 400 grams sweet potato flesh, peeled
• 400 grams sweet potato juice
• 100 grams sugar
• 10 grams glucose
• 5 grams dextrose
• 5 grams sorbet stabilizer mixed with 10 grams sugar
• 4 grams salt
• 50 grams milk powder
  
  Yogurt Cream:
• 250 grams ewe’s milk yogurt, drained overnight
• 40 grams sugar
• 1 gram salt
• 1 gram lactic acid
  
  Yuzu Puree:
• 175 grams water
• 2 grams agar agar
• 100 grams sugar
• 1 gram salt
• 95 grams yuzu juice
  
  Picholine Olive Nougatine:
• 100 grams glucose
• 125 grams fondant
• 250 grams Picholine olives, dried in the dehydrator overnight

Method
For the Sweet Potato Ice Cream:
Place the milk and sweet potato flesh in a vacuum-sealed bag, and place in a steam oven for about 35 minutes. In a small pot bring the sweet potato juice to a full boil, then add the sugar, glucose, dextrose, sorbet stabilizer, and salt. Remove from the heat, whisk in the milk powder, and freeze.

For the Yogurt Cream:
Mix the yogurt, sugar, salt, and lactic acid together and strain. Reserve in the refrigerator.

For the Yuzu Puree:
In a blender shear the water and agar agar. Bring the mixture to a boil and add the sugar and salt to dissolve. Remove from the heat and whisk in the yuzu juice. Pour into a shallow container and refrigerate until set. Transfer to a blender and blend thoroughly until a smooth puree is achieved. Strain through a fine chinois.

For the Picholine Olive Nougatine:
Make a caramel in a medium pot with the glucose and fondant. Add the olives and stir gently for 1 minute. Pour out the mixture and allow to cool thoroughly. Transfer the mixture to a food processor and blend until it resembles coarse sand. 

To Assemble and Serve:
Top Sweet Potato Ice Cream with a few small spoonfuls of Yuzu Puree and a sprinkle of Picholine Olive Nougatine. Garnish plate with Yogurt Cream and additional Picholine Olive Nougatine.

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