Parsley Cake, Fennel-Black Garlic Gelato, Meyer Lemon Granita, and Parsley-Olive Oil Crumble

Adapted by
March 2013


Parsley Cake
(Yield: 16 portions)
270 grams all-purpose flour
15 grams cornstarch
7 grams salt
8 grams baking powder
180 grams parsley
250 grams mint
30 grams eggs
225 grams sugar
Parsley Cake Crumble
(Yield: 2 quarts)
330 grams tapioca maltodextrin
1 pint salt
olive oil
feuilletine flakes
powdered sugar
Fennel-Black Garlic Gelato
(Yield: 4 quarts)
1.9 kilograms milk
30 grams black garlic, peeled
2 strips lemon peel
25 grams fennel pollen
290 grams sugar
275 grams glucose powder
665 grams cream
220 grams milk powder
2 grams guar gum
3 grams xantham gum
275 grams inverted sugar
300 grams eggs
8 grams salt
15 grams vanilla extract
Meyer Lemon Granita
(Yield: 1½ cups)
120 grams water
Zest of 2 lemons
70 grams sugar
pinch salt
225 grams Meyer lemon juice


For the Parsley Cake:

In a large bowl, mix together flour, cornstarch, salt, and baking powder. In a blender, add one-third of the herbs and begin blending on low speed, using a blender plunger to push herbs down into contact with spinning blades. Increase speed and continue adding herbs. Once all herbs are added, and with blender running on medium-low, add half the olive oil in a steady stream. Blend until combined, then add the remaining olive oil and blend for about 10 seconds. Refrigerate. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs for 15 seconds. Add sugar and beat on medium speed for about three minutes, until mixture is thick and very pale in color. Turn mixer down to low speed and add in parsley mixture. Add dry ingredients all at once and mix just until combined. Rest batter 6 to 24 hours in the refrigerator to allow the chlorophyll to fully release its color. Preheat oven to 340°F. Lightly grease a half sheet tray and line with parchment, then grease the parchment as well. Pour batter into prepared pan and bake for 10 to 15 minutes, rotating halfway through. If the top begins to brown before the inside is set, lower the oven temperature slightly and bake a few minutes longer. Cool on a wire rack, then trim edges and reserve one-quarter of the cake to make crumble.

For the Parsley-Olive Oil Crumble:

Crumble up reserved parsley cake and trimmings and dehydrate at 115°F for 2 to 3 hours, until completely dry. In a food processor, combine tapioca maltodextrin and salt. With the motor running, stream in olive oil until a crumbly texture is achieved. Toss olive oil powder with dry Parsley Cake crumbs and fueilletine, and season with powdered sugar.

For the Fennel-Black Garlic Gelato:

Preheat the water bath of an immersion circulator to 70°C. In a large vacuum bag, combine milk, black garlic, lemon peel, and pollen; seal. Cook the milk mixture sous vide for 30 minutes. Remove the bag and squish it with your hands to smash the black garlic. Strain though a chinois and hold warm. In a large pot with tall sides, cook sugar and glucose powder with a few tablespoons water, until the color reaches caramel stage. Turn off heat. Add the infused milk in a slow and steady stream, whisking the entire time. After milk is added, turn heat back on. Whisk in cream, milk powder, guar gum, xanthan gum, and trimoline. Temper in eggs and bring dairy mixture to 79°C to make crème Anglaise. Remove from heat and stir in salt and vanilla. Buzz with an immersion blender and chill. Process in an ice cream machine, according to manufacturer’s instructions.

For the Meyer Lemon Granita:

In a saucepot, heat water, lemon zest, salt, and sugar to dissolve. Chill fully. Add lemon juice and freeze in a shallow pan, scraping with a fork every 30 minutes.

To Assemble/Serve:

Break up a few irregular pieces of Parsley Cake and arrange on plate, slightly off-center. Spoon some Parsley-Olive Oil Crumble around the cake. Scoop an organic, snail-looking quenelle of Fennel-Black Garlic Gelato and set on top of Parsley Cake. Mound a small spoonful of Meyer Lemon Granita on top of gelato.