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Mango and Black Olive Discs

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Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he calls the croquanter technique, he makes a crunchy mango disc by dehydrating a mixture of mango puree and sugars. The discs are used to form a "sandwich" filled with a smooth and intense emulsion of black olive water and oil.

Mango and Black Olive Discs -2


Dehydrated Mango Crisps

- 150g (5.3 oz) mango puree

- 25g (0.9 oz) Isomalt

- 5g (0.18 oz) glucose

- 45g (1.6 oz) icing (confectioner's) sugar

Black Olive Water and Oil

- 400g black olives

Black Olive Emulsion

- 50 g black olive water previously prepared

- ½ gelatin leaf, rehydrated in cold water

- 0.5 g sucrose ester

- 50 g black olive fat, previously prepared

- 0.5 g glycerin flakes


Dehydrated Mango Crisps

1- Blend the mango puree, Isomalt, glucose and half the icing (confectioner's) sugar in a Thermomix at 80 °C (175 °F) for 5 minutes. If you don't have a Thermomix heat the ingredients in a pot over medium heat while blending with an immersion blender.

2- Strain the mixture and add the rest of the sugar, stirring with a whisk.

3- Place a stencil with circular shapes on silicon mat that fits your dehydrator. Secure it to the counter using some scotch tape.

4- Using a spatula, spread the mango mix over the stencil removing any excess.

5- Carefully lift the stencil.

6- Place the silicon mat in the dehydrator at 54 °C (130 °F) and wait for 48 hours.

8- Use immediately or store in a sealed container with desiccant packets.

Mango and Black Olive Discs

Black Olive water and oil

1- Stone (pit) the olives and purée them in a blender.

2- Squeeze the puree through a Superbag or using a fine sieve covered with a few layers of cheesecloth to obtain as much liquid as possible.

3- Pour the liquid into a measuring cup and store in a cool, dry place.

4- After 12 hours, the fat will have risen to the top. Separate the fat from the liquid.

5- Refrigerate both parts.

Black Olive Emulsion

1- Dissolve the gelatin with a third of the black olive water over a medium heat, then add the remaining water.

2- Add the sucrose ester and process with a hand-held blender.

3- At the same time, dissolve the glycerin flakes with the black olive fat at around 50 °C (120 °F).

4- Gradually add the fat to the black olive water while processing with the hand-held blender.

5- Refrigerate for 2 hours.

6- Once it has set, make 10  0.2g portions.

Assemble and Serve

1- Place 10 mango discs on serving plate and put 0.2g of olive emulsion on top of each disc.

2- Place another mango disc on top of each one. Serve immediately.