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Produits à l'huile d'olive
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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Desserts"


  • Description : 30 mn
  • Cuisson : 15 mn
  • Attente : aucun

Ingredients :

For 4 peoples

1 roll puff pastry,
100 g icing sugar.

For the olive oil ice cream:
½ L full-fat milk,
1 vanilla pod,
4 egg yolks,
100 g caster sugar,
3 tablespoons fruity/floral Grand Cru olive oil,
1 jar O&CO. strawberry and wild strawberry preparation with balsamicvinegar.

Description :

Make the ice cream: Boil the milk along with the vanilla bean that has been split lengthwise down the centre. Whisk the egg yolks and the sugar and pour into the boiling milk stirring constantly. Place the pot over a low heat and, stirring constantly, let the mixture thicken without letting it boil until the custard coats the back of a spoon. Let it cool off the heat, then whisk in the oil. Refrigerate the mixture, remove the vanilla pod, pour into an ice cream maker and let it churn.

Preheat the oven to 200°C (gas mark 6-7). Place the puff pastry on a work surface that has been dusted with a bit of icing sugar and roll it into a rectangle with a rolling pin. Cut the pastry into 16 rectangles and dust them with icing sugar. Place them on a parchment-lined baking tray. Place another sheet of parchment on top and sandwich with a metal cooling rack to prevent the pastry from rising. Bake for 15 minutes. Take them off the baking tray and let them cool to room temperature.

Assemble just before serving:

Spread a thin layer of O&CO. strawberry and wild strawberry preparation with balsamic vinegar on a rectangle of pastry, cover with a layer of olive oil ice cream. Proceed in the same way with second layer of pastry, strawberry preparation and ice cream, then a third layer, ending with a rectangle of pastry dusted with icing sugar. Repeat for theremaining three mille-feuilles, serve immediately.