Olive oil is rarely perceived as something to use in deserts! In a previous blog we used our Mandarin infused olive oil as a drizzle over Feijoa Icecream made with olive oil.
Here is another recipe using Juno Olive Mandarin infused olive oil as one of the ingredients. It is based on a recipe from "Chocolate Cookery" by Mitzie Wilson and Nicola Palmer.
Give it a try and let us know what you think!
250g Sour Cream
150g Plain Chocolate
3 eggs - seperated
1 tablespoon Juno Mandarin Olive Oil
Melt chocolate in a bowl over a saucepan of simmering water.
Add egg yolks to chocolate and beat until smooth.
Mix in the sour cream.
Add the Juno Olives mandarin olive oil.
Whisk the egg whites in a seperate bowl until stiff but not dry, and fold into the chocolate mixture using a metal spoon.
Pour into a glass or ceramic serving dish and chill until set.
Serve topped with segments of mandarin.