Mascarpone Crémeux with Tomato Jam and Black Olives

254

Crémeux is a culinary preparation distinguished by its smooth and silky texture, similar to a mousse, but with a denser and creamier consistency. It is a versatile preparation that can be used in both sweet and savoury dishes, and allows you to play with different flavours and combinations, offering a unique gastronomic experience in every mouthful.

In this recipe, mascarpone, known for its creaminess and exquisite flavour, becomes the protagonist of the dish, accompanied by a tomato jam and a black olive tile. The creamy dish achieves a perfect balance between sweet and savoury, which, together with fresh and natural touches, makes it the perfect dish for this time of year.

One of the elements we would like to highlight in the recipe is the black olive tile, which provides a crunchy texture and an intense flavour that contrasts perfectly with the smoothness of the crémeux. To achieve this tile, Procrunx is applied, an innovative product that provides an ideal crunchy texture in various preparations such as tiles, crispy or tempura. Thanks to Procrunx, the tile guarantees that every bite is an explosion of olive flavour and a crunchy texture.

The tomato jam, enriched with fresh basil, is another highlight of this recipe. The natural, slightly acidic flavour of the tomato is balanced by the fragrance and freshness of the basil, creating a combination that further enhances the creamy mascarpone. All in all, this is a summery dish that, with its bright, colourful hues, presents itself as a real alternative.

Mascarpone Crémeux with Tomato Jam and Black Olives

The Ccrémeux is a culinary preparation distinguished by its smooth and silky texture. In this recipe, mascarpone becomes the star of the dish.
Keyword Savoury, Vegetarian

Ingredients
  

Mascarpone crémeux with tomato jam and black olives

  • 90 g Tomato and basil jam
  • 35 g Mascarpone crémeux
  • 10 g Blackolive tiles
  • 0,10 g Anchovies
  • 50 g Fresh basil leaves

Tomato and basil jam

  • 500 g Tomato juice
  • 120 g Isomalt powder Sosa Ingredients
  • 6 g Low Sugar Pectin Sosa Ingredients
  • 30 g Liquid glucose DE40 Sosa Ingredients
  • 0,01 g Fresh basil flavouring
  • 100 g Tomato brunoise

Mascarpone crémeux

  • 350 g Mascarpone Elle&Vire
  • 150 g Milk
  • 3 g Pro-pannacotta Sosa Ingredients
  • 2 g Salt

Black olive tiles

  • 250 g Black olives
  • 100 g Water
  • 15 g Gelcrem Cold Sosa Ingredients
  • 10 g Procrunx Sosa Ingredients

Instructions
 

Tomato and basil jam

  • Heat the tomato juice and the glucose to 40 °C.
    500 g Tomato juice, 30 g Liquid glucose DE40
  • In a separate bowl, mix the Isomalt and the pectin, and sprinkle onto the juice.
    120 g Isomalt powder, 6 g Low Sugar Pectin
  • Boil while stirring continuously. Pour onto a tray and cover with cling film.
  • Leave to rest for 5 hours.
  • Add the flavouring and the brunoise.
    0,01 g Fresh basil flavouring, 100 g Tomato brunoise

Mascarpone crémeux

  • Mix the milk, salt and Pro-pannacotta well. Bring to the boil.
    150 g Milk, 2 g Salt, 3 g Pro-pannacotta
  • Add the mascarpone, take the pan off the heat, and continue to mix it.
    350 g Mascarpone
  • Pour into a baking tray and leave to rest in the fridge.

Black olive tiles

  • Blend the olives and water for 2 minutes and sieve.
    250 g Black olives, 100 g Water
  • Mix the resulting juice with the remaining ingredients and blend again for 3 minutes until a thick cream is obtained.
    15 g Gelcrem Cold, 10 g Procrunx
  • Spread the cream on a baking mat and dry for 6 hours at 70 °C until it is crunchy.

Final assembly: Mascarpone crémeux with tomato jam and black olives

  • Cut the mascarpone crémeux and arrange into cubes on a plate.
    35 g Mascarpone crémeux
  • Add the tomato preserve in random fashion.
    90 g Tomato and basil jam
  • Cut the anchovies into pieces and arrange them on the plate.
    0,10 g Anchovies
  • Finish it off with the olive tiles and basil leaves.
    10 g Blackolive tiles, 50 g Fresh basil leaves
Close
Sosa Ingredients © Copyright 2023. All rights reserved.
Close