- 1 cup olives
- 300 grams fondant
- 130 grams glucose
- 20 grams butter
olive nougatine
michelle taylor
31st January 2011
olive nougatine
Dry olives in dehydrator. roughly chop the olives, cook fondant and glucose to 160oc, add butter an
Ingredients
Method
Dry olives in dehydrator. roughly chop the olives, cook fondant and glucose to 160oc, add butter and emulsify. Add chopped, dry olives, stir and pour onto Silpat. When cool, pulse in Robot Coupe until chunky in texture.
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