Olive oil and lemon sponge

Ingredients

• 5 whole eggs 
• 155g caster sugar
• 50ml Filippo Berio Mild and Light olive oil 
• 150g plain flour 
• 5g Sosa lemon paste 

Method

1. Whisk the eggs on a medium speed until light and fluffy.
2. Add the sugar and whisk for a further 5 minutes until thick and doubled in size.
3. Slowly add in the Filippo Berio Mild and Light olive oil. 
4. Add in the Sosa lemon paste.
5. Sift in the flour and gently fold into the mixture.
6. Place the mixture into a cake tin/mould, your choice of size. 
7. Bake at 160°C until golden (size dependant).

Olive oil and vanilla ganache

Ingredients

• 160g 35% cream 
• 50g Sosa liquid glucose 60DE 
• 5g Prova gourmet Madagascan Bourbon vanilla paste 
• 1g sea salt 
• 360g Belcolade white chocolate buttons 
• 200g Filippo Berio olive oil mild and light (35°C)

Method

1. Bring the cream, Sosa liquid glucose and salt to the boil.
2. Pour the mixture on to the Belcolade white chocolate and Prova Gourmet Madagascan Bourbon vanilla paste.
3. Blend using a hand blender to create an emulsion. 
4. Once the mixture has reached 35°C blend in the Filippo Berio Mild and Light olive oil slowly until fully emulsified. 
5. Leave to set. Once set, create a rocher and place onto the plate.

Lemon curd

Ingredients

• 180g caster Sugar 
• 10g Sosa Natur Emul 
• 300g Leonce Blanc lemon fruit puree 
• 17g Sosa Pectin 325 NH 
• 348g water 
• 140g butter  
• 5g Sosa natural lemon paste

Method

1. Mix the sugar with the Sosa Natur Emul and the Sosa Pectin 325 NH in a bowl. 
2. Heat the water with the Leonce Blanc lemon fruit puree at 40ºC. 
3. Sprinkle the mix of solids into the saucepan, stirring until it is well dissolved. Once well integrated, heat up to 85ºC, while stirring.
4. Remove from the heat and let it cool to 40ºC. 
5. Add the butter and Sosa natural lemon paste and emulsify with a hand blender. Cling film and leave to set overnight in the fridge.

Cocoa tuile

Ingredients

• 25g butter
• 50g Tate and Lyle icing sugar 
• 37g egg white 
• 37g plain flour 
• 12g deZaan Crimson Red cocoa powder

Method

1. Melt the butter and mix thoroughly through all ingredients until a paste is formed. 
2. Chill the mixture before placing in a fine tip piping bag and pipe onto a Silpat mat, into desired design.
3. Bake at 160°C for 5 minutes (size dependant).

Assembly

Ingredients

• Cesarin lemon peel

Method

1. Place lemon sponge pieces and ganache rocher onto a plate. 
2. Pipe the lemon curd onto the plate and lay the cocoa tuile across the top. 
3. Sprinkle with Cesarin lemon peel to serve.