Chefs Noah Sandoval and Kyra Farkas of Oriole | Chicago, IL
Ingredients
Olive Oil Sorbet
- 63 g glucose powder
- 313 g granulated sugar
- 10 g kosher salt
- 5 g ice cream stabilizer
- 1.25 g xanthan gum
- 30 g lemon juice
- 745 g water
- 125 g TRULY® 100% Extra Virgin Olive Oil
Rosemary Simple Syrup
- 500 g granulated sugar
- 1 kg water
- 100 g fresh rosemary leaves
Rosemary-Lemon Ice
- 50 g lemon purée
- 125 g water
- citric acid
- salt
To Assemble and Serve:
- TRULY® 100% Extra Virgin Olive Oil
- fresh mint leaves
Directions
For the Olive Oil Sorbet:
In a saucepan over medium-high heat, bring glucose, sugar, salt, stabilizers, lemon juice, and water to 185°F. Remove from heat and refrigerate overnight. The next day, using an immersion blender, add in olive oil until fully incorporated and emulsified. Process sorbet in an ice cream machine according to manufacturer’s instructions. Cover and freeze.
For the Rosemary Simple Syrup:
In a stockpot over medium heat, combine sugar and water. Stir until mixture is warmed through, and sugar has fully dissolved. Transfer mixture to a vacuum bag. Add rosemary leaves and seal. Let steep overnight at room temperature.
For the Rosemary-Lemon Ice:
In a mixing bowl, combine lemon purée, 125 g Rosemary Simple Syrup, and water. Strain into a nonreactive container. Add more Rosemary Simple Syrup until mixture registers 15°Bx on a refractometer. Season base with salt and citric acid. Cover and freeze.
To Assemble and Serve:
Place 1 scoop Olive Oil Sorbet in a small serving bowl. Cover with shaved Rosemary-Lemon Ice. Using a dropper, dot perimeter of Rosemary-Lemon Ice with 10 drops of TRULY® 100% Extra Virgin Olive Oil. Garnish with mint leaf.
