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Updated: Feb 6


Pascal Canevet is the Chef/Owner of the highly acclaimed and multi award winning restaurant Maison Bleue in Bury St. Edmunds, to whom we've been supplying olive oil for 10 years now! Pascal says: “Tomatoes are relatively easy to grow and the rewards are delicious. This easy recipe makes a pretty summer dish for you to enjoy and share with friends. The olive ice cream has a creamy, silky texture with a saltiness that enhances every delicious mouthful.”

INGREDIENTS For the olive oil ice cream

250ml hot milk

4 eggs yolks

150g caster sugar

75g black olive purée

For the carpaccio

1 pineapple tomato (a yellow and red beefsteak tomato)

4 large heirloom Noir de Crimée tomatoes

2 plum tomatoes

Sea salt and black pepper

Pinch of madras curry powder METHOD

For the olive oil ice cream

Bring the milk and the olive oil to the boil in a saucepan, stir and remove from the heat. Whisk the egg yolks and sugar together until pale and smooth. Gradually add this mixture to the pan of milk and oil in a steady stream, whisking continuously. Cook on a gentle medium heat until the mixture has thickened enough to coat the back of a wooden spoon, about 2 to 3 minutes. Strain the custard through a sieve into a clean bowl set inside a bowl of cold iced water then whisk in the black olive purée. Let it cool, season to taste, then churn and chill the mixture in an ice cream machine. Transfer the ice cream into an airtight container, cover and freeze until firm.

For the carpaccio

Carefully core the tomatoes from the top, keeping them whole, and bring a pan of water to the boil. Plunge the tomatoes into the boiling water and leave for 15 to 20 seconds, then transfer them into ice cold water. Gently peel off the skins when cool and leave to drain. Quarter the peeled tomatoes and remove the seeded parts, keeping them for later. Arrange the pieces on a baking tray lined with greaseproof paper. Drizzle with olive oil, season with salt and pepper, then sandwich the tomatoes with another layer of greaseproof paper and another tray. Place some kitchen weights on top and refrigerate overnight to gently squeeze the juices out. Meanwhile, combine the seeded tomato insides, a tablespoon of olive oil and the curry powder. Season to taste then chill.

To serve

Use a large ring to plate the tomatoes, arranging them and mixing the vibrant colours. Remove the ring and carefully add a quenelle of the black olive ice cream, then finish with the curry dressing. Voilà.

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