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Olive Oil Pudding and Oranges

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It is no secret that olive oil pairs well with orange. In this recipe we are combining an extraordinary olive oil pudding from molecular gastronomy with fresh oranges. Enjoy!

Olive Oil Pudding ingredients (4 servings)

- 2 egg yolks

- 250 g (8.8 oz) whole milk

- 65 g (2.3 oz) sugar

- 20 g (0.7 oz) corn starch


Olive Oil Pudding and Oranges- 5 g (0.17 oz) Kosher salt

- 30 g (1 oz) olive oil

Olive Oil Pudding Preparation

1- Fill large bowl with ice water and place smaller bowl inside. You are going to use this later to cool down the pudding quickly and stop the cooking process.

2- In a large saucepan, bring milk to a boil over medium-low heat.

3- In a small bowl, mix together egg yolks, sugar, corn starch and Kosher salt.

4- Slowly pour half of the hot milk into the yolk mixture while you whisk to temper.

5- Pour yolk mixture into saucepan with the rest of the milk, reduce the heat to low and bring to a simmer while you continuously whisk the mixture.

6- Remove from heat and whisk in the olive oil.

7- Pass through a chinois into the bowl set over the ice water.

8- Let it cool at room temperature.

9- Transfer to a squeeze bottle and refrigerate.  

Assemble and Serve

1- Cut the oranges in half.

2- Cut a circle of rind off the round end from each half to create a stable base.

3- Using a sharp pairing knife, carefully cut the orange flesh from the rind without cutting into the rind.

4- Cut the orange flesh in 4 pieces with two straight cuts across each other.

5- Place the rind on the plate, place the circle of rind you cut in step 2 inside the rind with the flat side up and finally place the 4 orange flesh pieces inside the rind.

6- Top with olive oil pudding and decorate the plate with five olive oil pudding dots of decreasing size around the orange.

Serving Suggestions

- Try with blood oranges

  • Abartendingmonkey

    Do you have any ideas why the pudding may not become firm at all? I’ve tried it twice now, and the consistency remained milk-like. Thanks.

    • Anonymous

      Are you waiting until it simmers in the saucepan? The consistency becomes firmer pretty quickly once it starts simmering. It seems that you may need to cook it a bit longer.

      • Abartendingmonkey

        Do you have an approximate simmering time?

        Even though the recipes in Achatz’ book are more doable for non-professionals at home, I like Blumenthal’s better for its greater accuracy.


        • Anonymous

          Not much time. 30s to 1 min should be enough. I’ve tried this recipe several times and had no problems. The corn starch should thicken the liquid as it is being cooked.

  • Kelly

    Hi!  How long does the pudding need to set in the fridge?  Thanks!

    • QuantumChef

      Just an hour or two so you can serve it cold.

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