Black Olive Cake wit h Strawberry Sorbet and Coconut Mousse

Serves 1

Prep time 20 minutes + 4 hours freezing + 2 hours chilling

Cook time three hours

black olive cake

• 6 eggs

• 600g sugar

• 510g brown sugar

• 400ml vegetable oil

• 350ml honey

• 270ml orange juice

• 360ml olive brine, available from iherb.com

• 250g black olive purée, available from amazon.com

• 500g plain flour

• 44g baking soda

• 4g salt

» Whisk eggs, sugar and brown sugar together until fluffy. Then mix in vegetable oil, honey, orange juice, olive brine amd black olive purée.

» Sieve plain flour, baking soda and salt into the batter and mix together .

» In a pre-heated oven, bake the batter at 160°C for 45 minutes.

strawberry sorbet • 8g sugar • 8g pectin

• 420ml simple syrup

• 1kg strawberry purée

• 2g xanthan gum

» In a bowl, mix sugar and pectin together. » In a pot, bring the simple syrup and sugar mixture to boil.

» In blender, blend strawberry purée, simple syrup mix and xanthan gum at high speed for 10 minutes.

» Transfer the sorbet to pint containers. Freeze for at least four hours or until the sorbet has hardened.

coconut mousse

• 340ml cream

• 40g sugar

• 1 vanilla pod, seeded

• 1 zest of lime

• 1/2 gelatin sheet, bloomed

• 340ml coconut cream

» In a bowl, whip cream sugar, vanilla and lime until soft peaks are formed.

» In a pot, warm up 100ml of coconut cream into a pot, and then add the strained gelatin.

» Slowly whisk the remaining coconut cream to the warm gelatin mix.

» In the same pot, fold in the whipped cream. Whip until combined.

» In the fridge, chill the coconut mousse for at least two hours.

assembly

» Assemble according to photo (on page 59)