What better than a cold dessert to fight the heat, ice cream, sorbets, slushies, biscuit … Today we propose a sweet and very refreshing recipe, ice cream of olive oil and nuts. The so-called ‘liquid gold’ brings delicious nuances also in the field of confectionery. Do you dare to make summer desserts healthier using extra virgin olive oils?
Generally, desserts are foods that should be consumed sporadically due to their high caloric content. Therefore, it is advisable not to abuse this type of candy, especially in the case of people with high levels of cholesterol or triglycerides in the blood, diabetes or problems of excess weight.
We start crushing the nuts, we can do it by hand with a knife or use a shredder, until they are very thin and we reserve them.
Then we will assemble the cream, for this we will use a bowl of glass or stainless steel and a stirring rod. All the kitchen utensils must be cold, it is essential to keep the cream cold while we beat it, for that we will use a bowl with water and ice cubes and a handful of coarse salt and over another bowl where we will beat the cream (cold from the fridge) . In this way we will be able to keep the cream temperature stable between 5 and 10 ºC.
To make the whipped cream without being cut by excess of milkshake, we must begin to beat until we obtain a kind of liquid cream, then we add the sugar, first one half, we beat, and then the other half. We continue beating until we get the whipped cream. By hand beating we obtain more volume than with other techniques.
Next we beat the eggs, until they are sparkling, as for sponge cake and we incorporate it gently to the whipped cream so that it does not get off.
Repeat in process and add the nuts first and then the Betis Oil, until a homogeneous mixture is obtained.
Once the mixture is ready, pour it into a silicone mold and put it in the freezer for 4 to 6 hours.
To serve, we unmold it at the moment of consumption, we decorate it with cinnamon and serve it with fresh fruit to taste.
Note: the amounts indicated are for 4 people, preparation 30 min.
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- 50 g of Betis oil
- 200 g of liquid cream to assemble
- 200 g of assorted nuts (hazelnuts, almonds)
- 4 eggs
- 125 g of sugar
- Cinnamon powder