olive nougatine

michelle taylor

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

  • 1 cup olives
  • 300 grams fondant
  • 130 grams glucose
  • 20 grams butter

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.