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Dulce de Leche Trifle

Posted on by The Olive Oil Hunter

Called manjar in Chile, dulce de leche is a butterscotch-like sauce made from very slowly cooking milk and sugar. My speedy hack is using imported dulce de leche (Amazon offers many brands, most from Argentina). It’s used both in the custard and as its own layer in this dessert. Guests can assemble their own glasses, or you can create a showstopper trifle in a tall and wide glass bowl. Both the cake and custard can be made up to two days in advance.

Ingredients

For the cake layer:

  • 4 large eggs
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup water at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the dulce de leche custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dulce de leche
  • 1 tablespoon vanilla extract

For the whipped cream:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar

For the assembly:

  • 1 pint fresh raspberries
  • 1 cup dulce de leche

Directions

Step 1

Make the cake: Separate the eggs when cold, then let the yolks and whites come to room temperature. Line a 17×12 rimmed sheet pan with a piece of parchment paper large enough to hang over the sides (do not grease it). Preheat your oven to 325°F.

Step 2

Whisk the flour and baking powder in a bowl; set aside. In a large bowl, beat the egg yolks and half the sugar until pale, about 2 minutes. Whisk in the olive oil, vanilla, and water, then fold in the flour mixture.

Step 3

In the large bowl of a stand mixer, beat the egg whites on low until foamy, then add the cream of tartar, salt, and the rest of the sugar. Increase the speed to high and whip until the whites are stiff, 8 to 10 minutes.

Step 4

Gently fold the whites into the yolk-flour mixture in three or four batches; you should barely see any of the whites, but don’t overmix. Pour the batter into the sheet pan and use an offset spatula to smooth out the top.

Step 5

Bake for 20 to 25 minutes, rotating the pan halfway through, until lightly browned and spongy. Let cool completely, then invert the cake onto a cutting board and peel off the parchment. Cut into 2-inch squares—save the scraps because they can be used, too.

Step 6

Make the dulce de leche custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns a lighter yellow; set aside.

Step 7

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let the milk come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching the bottom). It should become quite thick.

Step 8

Remove from the heat. Whisk in the olive oil, dulce de leche, and vanilla, and transfer to a glass serving bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 9

When ready to assemble, whip the heavy cream and confectioner’s sugar. Rinse the raspberries and pat dry. In a tall serving bowl or individual glasses, build the trifle layers: cake squares, dulce de leche custard, raspberries, whipped cream, and dulce de leche; repeat the layers as needed.

Serves 8 or more

A Very Berry 4th of July Trifle

Posted on by The Olive Oil Hunter

With all the components premade, this layered dessert of cake, custard, berries, and cream can be assembled in minutes…and up to 6 hours in advance. A footed trifle bowl is elegant, but any clear glass serving bowl that lets the layers show will create a festive presentation.

Ingredients

For the custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon vanilla extract

For the assembly:

  • 1 quart or more mixed berries, preferably blueberries and strawberries
  • 2 tablespoons granulated sugar
  • 3 cups whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 olive oil chiffon cake recipe, 1 pound cake, or 1 package ladyfingers

Directions

Step 1

Make the custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns light yellow; set aside.

Step 2

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let it come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching). It should become quite thick. 

Step 3

Remove from the heat. Whisk in the olive oil and vanilla and transfer to a glass bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 4

Rinse and hull the strawberries. Set aside 6 of the best ones for a garnish and halve or slice the rest. Rinse the blueberries and pat dry; reserve a few for the garnish and add the rest to a large bowl with the cut strawberries. Toss with the 2 tablespoons granulated sugar; wait 20 or more minutes before assembly or refrigerate until needed, up to a day in advance.

Step 5

Whip the cream and the confectioners’ sugar until stiff peaks form; place in fridge for up to 6 hours if not using right away.

Step 6

Assemble the trifle: If using cake, cut into 1-inch cubes. Spread a dollop of custard across the bottom of your serving bowl; add a layer of ladyfingers or cake cubes. Top with half the remaining custard and half the berries. Repeat with another layer of ladyfingers or cake and the rest of the custard and the berries. Top with the whipped cream and decorate with the remaining berries. Serve immediately or refrigerate for up to 6 hours before serving.

Yields 10 servings

Hazelnut-Chocolate Spread

Posted on by The Olive Oil Hunter

It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

Ingredients

  • 8 ounces shelled and roasted hazelnuts
  • 1 ounce dark chocolate, melted
  • 2 tablespoons extra virgin olive oil 
  • 1/4 cup cocoa powder
  • 1/3 cup sugar or equivalent
  • 1 teaspoon pure vanilla
  • Pinch of fine sea salt

Directions

Place the roasted hazelnuts in a high-powered blender or food processor and process until the nuts turn into a paste. Be patient—depending on your machine it could take 5 to 8 minutes. Add the melted chocolate, olive oil, cocoa, sugar, vanilla, and salt, and process until fairly smooth. Transfer to a lidded glass jar and refrigerate.

Yields about 1-1/2 cups

Individual Lemon-Olive Oil Soufflés

Posted on by The Olive Oil Hunter

Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook because they whip better at room temperature. (The addition of a small amount of cream of tartar helps them stay firm.) Using individual ramekins makes it’s easier to judge when they’re ready compared to a large soufflé that can puff yet still be soupy in the middle. Firm on the top, the centers will still be creamy. 

Ingredients

  • 4 large eggs
  • 3 large or 5 small lemons 
  • 1 cup sugar, divided use
  • 1/4 cup all-purpose flour 
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon cream of tartar
  • 1 to 2 tablespoons softened unsalted butter
  • Optional: confectioners’ sugar, freshly whipped cream

Directions

Step 1

Separate the eggs while still cold; set aside to come to room temperature, about 30 minutes. 

Step 2

Rinse the lemons and dry them thoroughly, then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons; you should have a generous cup of juice. Some pulp is fine to leave in but remove any seeds.

Step 3

Whisk the egg yolks in a heavy-bottomed saucepan, then whisk in 1/2 cup sugar; add the lemon juice and zest, flour, vanilla, and salt.

Step 4

Place the saucepan over medium heat and bring the mixture to a very low boil, whisking constantly. Cook for 2 minutes to activate the flour, lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 5

Off the heat, slowly whisk in the olive oil and continue whisking until completely blended. Allow the curd to come to room temperature before proceeding. (Pour it into a glass bowl, cover, and refrigerate if making in advance). 

Step 6

When the lemon mixture has cooled, preheat your oven to 375°F with a rack in the center position. Prepare four 8-ounce ramekins by brushing the inside surfaces with the butter and then dusting each with a scant tablespoon of sugar. Invert each ramekin and tap on the bottom to remove any excess sugar; set them aside. 

Step 7

Whip the egg whites on low speed for 1 minute to break them up, then add the remaining 4 tablespoons sugar and the cream of tartar. Increase the speed to high and whip until firm peaks form, about 5 minutes. 

Step 8

Using a spatula, fold 1/4 of the egg whites into the lemon curd to loosen it, then fold in the rest of the whites in a gentle motion to avoid deflating them. When only a few streaks of curd remain, spoon equal amounts into the ramekins; the mixture should almost reach the rim. Smooth the tops with a small offset spatula.

Step 9

Place the ramekins on a rimmed sheet pan and place the pan in the oven. Bake until the soufflés rise an inch or so above the rims of the ramekins and the tops feel firm to the touch, about 15 to 20 minutes, depending on your oven. Serve within 5 minutes with a drizzle of olive oil, a dusting of confectioners’ sugar, and a dollop of whipped cream, if desired.

Yields 4 servings