Black olive hybrid

120 min
Suitable for vegans
Additional culinary preparation: Sweet
Temperature: Warm
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Fondant 0.07 kg
Glucose 0.038 kg
stoneless black olives 0.07 kg
Lemon 0.05 kg
Elaboration
  • Preheat the modular oven to 100 ºC.,
  • Chop the olives, dry in the bakery proofer at 30 ºC and grind them into powder.
  • Heat up the fondant, glucose and a few drops of lemon juice.
  • Once it reaches 150 ºC, add the black olive powder, stir with a spatula and then pour it over a silpat sheet and leave to cool.
  • Once cold, chop it up and turn it into powder in the thermomix.
  • Sprinkle the powder over baking paper and bake in the oven until it melts.
  • Remove from the oven, cover with paper and roll into a thin sheet.
  • Keep in a container in a cool dry place.
Nutritional information (1 portion)
Energy
101.34
kcal
Carbohydrates
20.53
g
Proteins
0.11
g
Lipids
1.99
g
Sugars 8.07 g
Salt (Sodium) 322.0 mg
Folic acid 0.45 ug
Vitamin C 3.2 g
Vitamin A 0.15 ug
Zinc 0.01 mg
Iron 0.03 mg
Calcium 0.77 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.0 g
Monounsaturated fatty acids 0.0 g
Saturates 0.31 g
Fiber 0.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.