zuppa arance

ORANGE SAUCE, SPONGE CAKE WITH SPELT FLOUR, OLIVE OIL FLAVOUR ICE CREAM, WILD FENNEL

 

SERVES 6
 
For the sponge cake:
90 g of egg yolks, 125 g of sugar, 150 g of egg whites, 150 g of sugar 100 g of biological extra virgin olive oil Viola "Costa del Riparo", 150 g of spelt flour, 10 g of yeast powder, 35 g of milk.
 
For the orange sauce:
1/5 l of orange juice, 100 g of sugar, 1 sheet of isinglass.
 
For the olive oil flavour ice cream:
100 g of biological extra virgin olive oil Viola "Costa del Riparo", 150 g syrup of water and sugar, half sheet of isinglass.
 
For the sponge cake: whisk the egg yolks with 125 grams of sugar; in a separate bowl, whip the egg whites with 150 grams of sugar. Mix them together, add the oil, milk and, at the end, the flour and sifted powder yeast. Bake the cake using baking paper - for about 25 minutes at 175° C.
 
For the orange sauce: strain the juice, add sugar and the sheets of isinglass and melt them. Freeze the mixture, then thaw it and whip it until it is smooth.
 
For the olive oil flavour ice cream: mix the olive oil and the syrup, half sheet of isinglass, and place the mixture into an ice cream machine and churn it.
 
Compose the dish, sprinkling with wild herbs and flowers.