Serves 8 Ingredients: 3 egg yolks ½ litre milk 6 tbsp sugar 1 vanilla stick 400g dark chocolate 3 tbsp extra virgin olive oil Very thin slices of toast bread Maldon salt Sauce: 100g raspberries 3 tbsp sugar 1 drop lemon juice
Method Boil the milk with the vanilla stick. Mix together the yolks and sugar in a thick-bottomed saucepan and add the boiled milk little by little. Place over heat. Simmer until you obtain a light custard sauce texture. When the custard is ready, add the pieces of chocolate to the sauce pan and simmer to melt the chocolate into the custard sauce. Leave it to cool for 12 hours. Sauce: Crush the raspberries with sugar and lemon juice and strain the sauce. Shape the quenelles with two spoons and place three of each on a plate. Douse them in extra virgin olive oil, and sprinkle lightly the top of each quenelle with Maldon salt. Drip raspberry sauce all around and serve with fresh raspberries, thinly sliced star fruit and physalis. Recipe courtesy of the Interprofessional Olive Oil from Spain