Tahiti vanilla ice cream
1 Tahiti vanilla bean
650ml whole milk
65ml heavy cream
65g skimmed milk powder
40g liquid glucose
4g ice cream stabiliser
Pinch of salt
Mix stabiliser with 15g sugar, set aside. Scrape the vanilla bean and add seeds and pod with milk, cream, milk powder, remaining sugar and glucose in a heavy-duty pot. Warm up to 40C, whisk in stabiliser mixture and bring up to 84C while stirring continuously. Remove from heat and age in the fridge overnight. Emulsify using an immersion blender, season with a generous pinch of salt to taste and churn in an ice cream maker.
Green tea-olive oil apple tarts
Makes six 7,5cm tarts
75 g butter at room temperature
50g confectioners sugar
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 7,5cm tart rings with the pastry. Insert a 2cm round cookie cutter in the center of the tart ring and line with pastry to make a tart wreath. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and bake the tarts for 15-20 minutes, until golden brown. Leave to cool on a wire rack.
Green tea-apple compote
3 medium green apples, peeled cored and cut into small cubes
50ml strong brewed Sencha green tea (I used this)
Cook apples in the green tea for 15-20 minutes, until apples are very soft. Mash with a fork until a chunky compote and leave to cool in the refrigerator.
Olive oil ganache
200g white chocolate, chopped
100ml heavy cream
125ml fruity olive oil (I used this)
Pinch of salt
Add the chopped white chocolate to a heat proof bowl. Bring cream and honey to a boil over medium heat and pour over the white chocolate. Stir with a spatula until the chocolate is melted, and continue to stir while slowly drizzling in the olive oil. If mixture begins to split, emulsify using an immersion blender. Season with salt to taste. Pour the ganache into a piping bag, and set aside.
Divide the cooled apple compote between the tart shells and top with olive oil ganache. Leave the ganache to set in the fridge for an hour.
Assemble and serve
6 green apples
3 Tbsp. lemon juice
2 Tbsp. honey
1/4-1/2 tsp. salt
Mix lemon juice, honey and salt in a shallow bowl. Slice one apple at a time thinly on a mandolin and use af 1cm round cutter to cut small discs of apple and macerate for 5 minutes in the mixture.
Arrange the apple discs on top of the olive oil ganache, finishing each tart before slicing apples for the next. This prevents the apple discs from becoming too soft in the maceration liquid.
Sprinkle with crushed green tea and serve with a scoop of vanilla ice cream on a little olive oil crumble