Time for dessert? Stun everyone with unusual biscuits made with lemon-flavoured extra virgin olive oil and an amazing nougat cream. For an original but very sweet Christmas.
4
20'
15'
Easy

Ingredients

  • 120 g /

    Whole Eggs

  • 215 g /

    Sugar

  • 180 g /

    Egg Whites

  • 50 g /

    Flour type 00

  • 90 g /

    Ground Almonds

  • 60 g /

    Sugar

  • 20 ml /

    EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR

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  • 4 g /

    Baking Powder

  • 250 g /

    Fresh Cream

  • 80 g /

    White Chocolate

  • 80 g /

    Blended Nougat

  • 60 g /

    Egg Yolk

  • 4 g /

    Isinglass

  • to taste /

    Peeled Almonds

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Instructions

Whisk the eggs with the sugar (120 g) then add the powdered products and finally the Zucchi lemon-flavoured evo oil.

Whisk the egg whites separately with 80 g of sugar and fold into the mixture already obtained.
Spread out the biscuit mixture into a single piece with the aid of an icing bag and bake in the oven for about 10 minutes at 190°C. Then remove from the oven and leave to cool.

Pour the cream into a saucepan and bring to the boil.
In the meantime, mix the egg yolks with 15 g of sugar in a bowl. Add the boiling hot cream and heat the entire mixture to 84 degrees.
Once the custard is ready, dissolve the softened isinglass, the white chocolate and the blended nougat in it. Allow to set in the refrigerator.

Cut the biscuit into rectangles. Place an initial rectangle on each plate with a quenelle of nougat cream on top. Then add a second biscuit rectangle above it and complete the plate with a few almonds and a dribble of Zucchi lemon-flavoured evo oil.

THE CHEF:

La Scuola de La Cucina Italiana

The first culinary school came from the Magazine, in Milan.