Roughly chop the couverture and melt in a water bath over mild heat. Separate the eggs, whip up the egg yolks and 55 g sugar in a bowl until they are thick and foamy. Beat the egg whites with the rest of the sugar until stiff.
Let the melted couverture cool slightly and stir into the whipped egg yolks. First add the olive oil drop by drop, then in a thin stream and stir until the mixture has a slightly crumbly consistency. Fold in the egg whites and keep stirring until the mixture becomes homogeneous. Then put in the refrigerator for at least 3 hours.
For the sauce of 1 orange, peel off about 1 teaspoon of the peel with a julienne knife. Squeeze the oranges and make about 300 ml of juice. Pluck off the rosemary needles. Mix the juice in a saucepan with the sugar, orange strips and rosemary needles and bring to the boil. Simmer over medium heat for about 20 minutes until a light syrup is formed. Let cool down. Pour through a sieve to remove the rosemary needles.
Serving: Cut off the lobes with a tablespoon or ice cream scoop and serve on plates with the orange sauce.
Ingredients
Print Recipe
Pin Recipe