Preparation

The aim of Torres & Ribelles is to offer you, the readers, some of the tastiest and best recipes we know. The recipe that we brought to you today is Olives biscuit with tangerine cream, and it comes from the fine bakery because it was one of the three desserts that form part of the I Cooking Constest with Olipremium Olive Oil.

Elaboration of the biscuit

The first thing that we have to do to elaborate the olive biscuit is to preheat the oven at 180 º -

While the oven is preheating, set the eggs with the sugar until it takes a white colour and doubles its size. Mix the olive powder with the oil and throw to the previous mixture to the time that we are beating at low speed. Then, add the milk.

Sieve the wheat flour and almond flour and add little by little to the previous mixture.

When all the ingredients are well mixed, pour the mixture into a pre-oiled 24-26cm pan and bake approximately for about 40-45 minutes. After this minutes, take it off the oven and let cool for 10 minutes before unmoulding.

Elaboration of Calvados syrup

Pour into a pan water and sugar and let boil for 5 minutes over medium heat, then retire from heat and add Calvados. Let cool.

Elaboration of tangerine cream

In a bowl with cold water, let gelatine sheets moisturize.

Wash the lemon and tangerines, grate them and squeeze the tangerines. Reserve.

Pour some water in a pot (will be used later for water bath).

Beat the eggs and yolk with the sugar in a heat-resistant bowl until creamy. Add tangerine juice and put it to water bath. Stir until thickening begins without letting the mixture boil.

Once the mixture is thick, take it off the heat and add the well-drained gelatine. Next, add the butter cut into squares and the grated tangerines and lemon.

Cover with cling film and reserve.

Elaboration of tangerines in star anise syrup.

Moisturize the gelatine in cold water.

Heat the water in a pot with the sugar until it starts to boil and gets dissolved. When it is dissolved, turn off the heat and add the gelatine and the star anises. Reserve until it cools and gets thicker.

Wash the tangerines, grate them and pour it into the syrup.

Elaboration of pistachio tile.

Pre-heat the oven at 180º.

While the oven is heating, mix all the ingredients until obtaining a homogeneous and smooth paste.

On a baking paper make very fine circles of mass with a soup spoon, and add the previously grounded pistachios above and put in the oven.

When they are ready, take them off the oven and let them cool.

Note: To serve them, cut the biscuit into squares, pour some tangerine cream above, then a pistachio tile and put a piece of tangerine in syrup.