The concept starts with a simple thought; olive oil is a natural match to balsamic vinegar. With that thought in mind, it then evolved into a series of desserts.
The first experiment was to produce an age balsamic vinegar ice cream, followed by the second act of making a frozen vanilla & extra virgin olive oil parfait with lemon. And finally we made strawberry foam.
With these three components in place the dessert ideas began to flow.
The balsamic ice cream churning in the ice cream maker.
Aged Balsamic Ice Cream, Vanilla Olive Oil Parfait, Strawberry Foam, Reduced Balsamic Glaze, Christopher Elbow Raspberry Gelee.
Balsamic Ice Cream, Fresh Strawberries, Mint, Strawberry Foam, Crushed Biscotti’s.
Cylinder of Vanilla Olive Oil Parfait, Balsamic Ice Cream, Fresh Strawberries, Strawberry Foam, Balsamic reduction.
Vanilla Olive Oil Parfait Embedded With Strawberries, Strawberry Foam.
Vanilla Olive Oil Parfait Embedded With Strawberries, Balsamic Ice Cream, Strawberry Foam.
