Rose and Olive Oil Ice Cream

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I often find some of the best meals are created from unexpected combinations, have you tried olive oil and ice cream? This pairing is love at first bite! A sweet ode to the pleasures of new beginnings, and warm lazy evenings that capture the essence of an Italian Summer. Luscious buttery rose-infused ice cream, perfectly complemented by the subtle, fruity notes of olive oil. For the ultimate pairing experience, serve it alongside a glass of richly layered and fruitful, Terre Paisible Isabelle Rosé.

Rose and Olive Oil Ice Cream, Grapefruit Mousse, Crystallised Rose Petals and Strawberries

Prep time: 2 hours + overnight freezing | Cooking time: 1 hour | Serves: 8

for the olive oil ice cream

350 ml cream

375 ml milk

3 g (2.5 ml) Maldon salt

133 g (125 ml) granulated sugar

4 egg yolks

1.25 ml vanilla paste

5 ml rose water, good quality

½ grapefruit, peel

60 ml Terre Paisible olive oil, Délicate Huile d’Olive

for the lemon curd

2 eggs

2 egg yolks

125 ml lemon juice

100 g (120 ml) granulated sugar

20 g (30 ml) corn flour

28 g (30 ml) butter, salted

for the rose and grapefruit mousse

4 egg yolks

50 g (60 ml) granulated sugar

100 ml cream

100 ml milk, full cream

5 ml vanilla paste

10 ml rose water, good quality

2 gelatine sheets, bloomed

250 ml cream

10 ml grapefruit zest

for the macerated strawberries

10 strawberries, brunoise

15 ml grapefruit juice

30 ml icing sugar

1 grapefruit, zested

for the crystalized rose petals

2 egg whites

60 g (80 ml) castor sugar

2 white roses, petals

for the olive oil ice cream

In a medium saucepan, heat the milk, half of the cream, vanilla, sugar, and salt. Remove the mixture from heat. Whisk the egg yolks, and in a steady stream, while whisking continuously, add the warm milk.

Place the liquid back on the heat and whisk until the mixture thickens to around 80°C. Strain the liquid through a sieve, add the remaining cream, add the rose essence and grapefruit peel, ensuring no pith is left behind and place in the fridge to cool down.

Once the liquid has cooled down, in a steady stream, whisk in the olive oil. Following the manufacturer’s instructions, churn the ice cream and freeze it overnight.

for the lemon curd

Whisk together the egg yolks, eggs, lemon juice, sugar, and corn flour in a medium saucepan until the corn flour dissolves. Bring the mixture to a boil, ensuring continuous whisking until it thickens, and the eggs are fully cooked. Strain the liquid and whisk in the butter.

Soak the gelatine sheets in cold water, then squeeze out all excess water before whisking them into the prepared liquid. Strain the mixture once again and pour it into 4 cm size spheres.

Allow the spheres to set in the freezer for an hour

for the rose and grapefruit mousse

In a medium bowl, whisk together the eggs and granulated sugar until a light and fluffy consistency. In a separate medium saucepan, heat the 90 ml cream, milk, and vanilla. Slowly pour the hot mixture into the eggs, whisking continuously to ensure a smooth integration.

Bring the combined mixture to a simmer, continuing to whisk constantly until it thickens. Introduce a good quality rose water and incorporate the bloomed gelatine into the hot mixture, whisking thoroughly. Strain the mixture and place in the fridge to set.

In a separate bowl, whip 250 ml of cream until stiff peaks form. Once the main mixture has cooled, gently fold in the whipped cream and grapefruit zest.

Carefully pour the mousse into 7 cm spheres. Place the lemon curd sphere into the mousse until it reaches halfway. Allow to set overnight in the freezer.

for the macerated strawberries

Mix all ingredients together and place the berry mixture at the bottom of the plate or add to the centre of the mousse.

for the crystalized rose petals

Preheat the oven to 100°C. Whisk the egg whites with a balloon whisk until they become… petals into the simmering syrup, coat them very lightly with the whisked egg whites, and finish by dusting them with castor sugar. Place the coated petals on the tray and allow them to dry out in the oven for 40 minutes.