INGREDIENTS
- For the olive oil biscuit:
- 4 u of eggs
- 60g of sugar
- 2g lemon zest
- 10ml milk
- 60g of 0000 flour
- 2g baking powder
- 60g additional virgin olive oil
- Ardour fruit cream:
- Agency cheese 250 g.
- Semi-whipped cream 250 g.
- Condensed milk 250 g.
- Ardour fruit pulp 125 g (filter the seeds).
- Unflavored gelatin 5 g.
- Water 25 cc.
- Further:
- ardour fruit sauce
- Whipped cream
A scrumptious dessert in a fountain and with ardour fruit by Gladys
For the biscuit:
1- Beat the eggs with the sugar and lemon zest, add first the milk after which the flour blended with the baking powder. Lastly add the olive oil. Put the combination within the dish the place you’ll make the dessert because it doesn’t come out of the mould and bake at 170°C for 20 minutes.
2- In a bowl, beat the cream cheese along with the condensed milk and fervour fruit juice, then again, beat the cream till medium level and add to the earlier preparation. Hydrate the gelatin with water and warmth for 30 seconds. Combine by matching densities.
3- Brush the cake with ardour fruit syrup and place the filling. Adorn with seeds and chantilly cream
