76a
Olive Oil Sorbet Recipe adapted from Philippe Conticini Yield: approximately 1400g 250g water 105g trimoline 60g granulated sugar 25g basil, picked and cleaned 70g lemon juice 120g pasteurized egg yolks 80g glucose syrup 600g fromage blanc (0% fat) 200g extra virgin olive oil pinch ground white pepper
1. Prepare a syrup with the water, trimoline, sugar, basil, and lemon juice. Allow to infuse, then strain, and measure 400g. 2. Combine the syrup, egg yolks, and glucose and whip over a bain marie to create a sabayon. Allow to and incorporate the fromage blanc, followed by the olive oil and white pepper. Chill. 3. Process in a batch freezer.
Michael Laiskonis Workbook www.mlaiskonis.com March 2009