Edible olive-oil soap with honey ice cream

Document courtesy of Gastronomie TV
Edible olive-oil soap with honey ice cream
Suggested wine pairing:
Côtes du Rhône Villages
Grandes Serres
Cuvée Jas des Belles
2010
10 PERS.
Price:
Preparation: 1h15
Difficulty:
Part 1: Honey ice cream
- 10 fresh eggs
- 150 g honey
- 1 L milk
- 1 vanilla bean
Preparation
Make a custard by beating 10 egg yolks with 150 g of honey and 1 liter of milk, add 1 vanilla bean.
Use an ice-cream maker to turn the custard into ice cream.
Store in the freezer.
Part 2: Savon de Marseille biscuit
- 250 g flour
- 250 g hazelnut flour
- 250 g cocoa butter
- 1 vanilla bean
- Olive oil
- Sugar, salt
Preparation
Roast flour in the oven for 1 h 30 min at 140°C. When ready, combine with hazelnut flour. In a saucepan, melt cocoa
butter and add a little sugar, salt, vanilla, and then olive oil. Add little by little to the flour mixture.
Place the dough in molds – 10 g each – and freeze.
Part 3: Edible shampoo
- 250 g honey
- Xanthan gum
- Egg white powder
Preparation
Cook the honey at 150°C in a saucepan. When the honey boils, deglaze with water and reduce. Bind with xanthan
gum and egg-white powder, make bubbles with a bubble machine or air pump.
Presentation
Place the frozen soap on the edge of a bowl. Add the honey ice cream to the bowl and gently add the honey
shampoo.
Serve with a 2010 Jas des Belles, a Côtes du Rhône Villages from Domaine Grandes Serres.