A sophisticated dessert or a tasty snack? That's for you to decide, but not before you've tasted this ice cream, created to impress.

A marriage between flavour and creativity, where extra virgin olive oil and vanilla become the unmistakable signature of Chef Sadler.

Ingredients

  • Bittersweet chocolate crumble with black olives:

  • G 170 /

    Almond flour

  • G 150 /

    Bittersweet chocolate 78%

  • G 100 /

    Taggiasche olives

  • G 100 /

    Cane sugar

  • G 50 /

    Sugar

  • 3 (separated whites from yolks) /

    Eggs

  • G 150 /

    Butter (room temp)

  • Vanilla oil ice cream:

  • ML 500 /

    Milk

  • ML 150 /

    Fresh cream

  • G 80 /

    Sugar

  • ML 40 /

    EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

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  • G 30 /

    Glucose

  • Almond cream

  • ML 150 /

    Milk

  • ML 150 /

    Almond milk

  • ML 100 /

    Fresh cream

  • G 30 /

    Corn flour

  • 1 tsp /

    EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

    vaniglia Find out more
  • Garnish: Sugar

  • G 200 /

    Sugar

  • G 60 /

    Sliced almonds

  • 1 package /

    Watercress sprouts

  • to taste /

    Cocoa

  • to taste /

    EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

    vaniglia Find out more
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Instructions

Prepare crumble:

Simmer Taggiasche olives for 15 minutes, drain and oven-dry at 80°C for 3 hours. Beat egg whites till stiff peaks form. Mix softened butter with both sugars and then whip with egg yolks, stirring in first small pieces of bittersweet chocolate. Fold in almond flour and stiffly beaten egg whites. Pour mixture into a buttered and lightly floured baking pan and bake at 180°C for 20 minutes. Once cooled, put back in warm oven at 45°C for a few hours to dry fully. Taking dry olives and dry crumble, mash into crumbs and mix together.
Vanilla olive oil ice cream:

In a casserole pot, mix milk with vanil- la-flavored oil and glucose and mix thoroughly using an immersion blender. Add sugar and heat to 65°C. Let cool before adding fresh cream. Place in an ice-cream maker to cream. Freeze ice-cream at -18°C.
Almond milk cream:

Combine milk and almond milk, add corn flour and vanilla-flavored oil, mixing with an immersion blender. Place the mix on the stove to thicken, adding fresh cream until you have a velvety and fluid cream. Let cool, then pour into a pump for liquids.
To garnish: Make cotton candy using a professional machine. Toast almond slivers.
To finish: Place a layer of crumble on the base of the dish. Add one quenelle scoop of vanilla olive oil ice cream, drizzle with almond milk cream (see photo), decorate with cotton candy, watercress sprouts, cocoa and a drizzle of aromatized vanilla oil.

Complete with a sprinkle of toasted almond slivers and serve.

THE CHEF:

CLAUDIO SADLER

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.