Peach Olive Oil Cremeux
Silky rounds of white peach and olive oil cremeux are the star attraction of this complex plate, which also includes aloe vera sorbet, passion fruit sauce, pink guava glass, mango mousse, and a mini tropical macaroon. It's one of several new fall concepts at L'Auberge Del Mar. This one's available at the main restaurant, Kitchen 1540.
Honey Aloe Tea
If you're a fan of aloe drinks, you'll love the aloe sorbet, which is made with honey aloe "tea", a jar of sugary aloe vera puree. It's like aloe drink concentrate—add water you'll have aloe drink, or add sugar and water, and you have a great base for sorbet.
The aloe sorbet comes together quickly. First, the honey aloe tea is measured out.
Add the Sugar Water
The sugar water is measured and added to the aloe.
Normally, the aloe vera sorbet is finished in the ice cream maker, but Jeff whipped up a batch using liquid nitrogen, just for fun.
Dramatic Liquid Nitrogen Shot
Here's the requisite liquid nitrogen shot. After pouring it over the sorbet mix (in a stainless steel bowl), Jeff whisked it briskly until it started to come together and freeze.
The (Almost) Finished Product
The sorbet looks a little snowy, but here it is, almost completed.
Cremeux, Part 1
White peach purée is measured out on the pastry scale and topped with a generous pour of extra virgin olive oil.
Heating Up the Mix
The mixture of peach puree and olive oil gets warmed up and whisked to combine the ingredients. Next, in another bowl, egg yolks and sugar are whisked together until fluffy.
Tempering the Yolks
A small amount of the warm peach and olive oil mixture is poured into the whipped egg yolks to temper the egg. No one wants scrambled yolks in their peach cremeux.
Back Over The Heat
The peach, olive oil, sugar, and egg mixture goes back over the heat. A softened sheet of gelatin is added to thicken it.
Once the mixture is thickened, it gets a spin in the blender. The air that's incorporated into the mixture increases its volume and makes it lighter.
After blending, the mixture is strained and poured into a dosing funnel, then portioned into rounds on a silicone sheet. The sheet is placed in the fridge, then in the freezer overnight so the cremeux can chill all the way through.
A line of mango mousse is applied to the plate using a squeeze bottle, followed by the peach cremeux.
Passion Fruit Sauce
Decorative dots of passion fruit sauce and mango mousse go on next.
The tiny tropical macaron is put together with buttercream in the middle.
Olive oil powder (made from a mixture of olive oil, modified tapioca starch, and maltodextrin) is added, along with micro marigolds and sage.
A quenelle of the aloe sorbet is placed over some of the olive oil powder, and the guava glass is placed on the plate. This final element is made from a mixture of dried guava powder and isomalt (a type of sugar that doesn't caramelize when melted). The mixture is spread out on a silicone sheet, dried, and broken into shards.
Ready to Eat
Here's a look of the finished plate with all of the elements in place.