- 192g sugar
- 37.5g egg yolk
- 25g lemon juice
- 4 vanilla beans
- 3G lemon zest
- 113g cake four
- 160g olive oil
- 105g egg white
- 100g confit lemon
- Ricotta Cotta Crema:
- 750ml heavy cream
- 1 teaspoon vanilla
- 1 cup ricotta cheese
- 4.5 gelatin sheets
- Confit Lemon:
- Peel with pith of 4 lemons (diced)
- 1 star anise pod
- 1 cinnamon stick
- 1 teaspoon vanilla
- ½ cup water
- ½ cup lemon juice
- 1 cup sugar
Olive oil cake, ricotta crema and condit lemon
Arthur Willhelm
16th January 2017
Olive oil cake, ricotta crema and condit lemon
Olive oil cake, ricotta crema and condit lemon recipe from B2 Bistro + Bar
Ingredients
Method
Cake:
Combine 110g sugar, egg yolk, lemon juice, vanilla and lemon zest and gradually add in flour. Then slowly add in the oil. Whip the gg whites with 2g salt and the rest of the sugar. Bake until golden brown and the cake tester comes out cleanly.
Crema:
Bring heavy cream, sugar and vanilla bean to a slow boil. Take off of the heat and stir in ricotta and bloomed gelatin. Strain and cool.
Confit lemon:
Blanch the lemon peel three times. Add water, juice, sugar, cinnamon and star anise. Then boil until the liquid becomes a light syrup.
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