Black
olive emulsion
50 g of black olive water
1 leaf of gelatine, 2 g
(previously rehydrated in cold water)
0.5 g of Sucro
50 g of black olive grease
0.5 g of Glice
Dissolve the gelatine with 1/3 part of
the black olive water at medium temperature
and add the rest of the water.
Add Sucro and blend with a turmix.
At the same time, dissolve Glice with the
black olive grease at a temperature of
about 50° C. Continue to add the grease
to the black olive water while binding
with the turmix.
Keep in the refrigerator for 2 h. When
it has set, cut 10 pieces of 0.2 g each.
This emulsion is served with the disc of
mango. |
