Cream cheese and green olive mousse with yoghurt and olive oil ice cream

Ingredients

For the cream cheese and green olive mousse
60g/2¼oz caster sugar
3 free-range egg yolks
200g/7oz double cream
1½ leaves gelatine, soaked in cold water until soft
85g/3oz Tondo di Spanga olives, pits removed
300g/10½oz cream cheese
For the yoghurt and olive oil ice cream
150ml/5fl oz plain yoghurt
35ml/fl oz olive oil, preferably made with Kalamata olives
20g/½oz sugar
For the salt caramel
100g/4oz fondant icing sugar (available from some supermarkets and specialist baking suppliers)
50g/2oz liquid glucose (available from some supermarkets and specialist baking suppliers)
50g/2oz Isomalt (or similar sugar-free sweetener)
10g/¼oz good-quality sea salt
For the kalamansi foam
160ml/5½fl oz kalamansi purée (available from specialist suppliers online)
250ml/9fl oz water
85g/3oz caster sugar
2g lecithin granules (available from health food shops and online)
For the other ingredients
patterned white chocolate, cut into curved sheets
olive oil, preferably made with Kalamata olives

Method

1. For the cream cheese and green olive mousse, place the sugar and egg yolks into a large bowl and whisk together until they are pale and fluffy. Pour the cream into a small saucepan and bring to the boil. Just before the cream reaches boiling point, pour it over the egg mix and whisk vigorously. Remove the softened gelatine from the cold water and squeeze out the excess water. Add the gelatine to the egg and cream mix and whisk until melted and smooth. Pour into a blender, add the green olives and blend until smooth. Pour into a jug and chill in the fridge.
2. Once the mixture is cold, pour back into the blender, add the cream cheese and blend until thickened slightly. Make a tube from acetate and close one end with cling film. Pipe the mixture into the tube and freeze.
3. For the yoghurt and olive oil ice cream, pour the yoghurt, olive oil and sugar into a Frix Air jug and churn until frozen and at the desired consistency.
4. For the salt caramel, pour the fondant, glucose and Isomalt into a saucepan and, using a sugar thermometer, bring to 160C/315F. Stir in the salt and quickly pour onto a heatproof mat and then leave to cool. Preheat the oven to 150C/300F/Gas 2.
5. Break off a piece of the salt caramel and place between two thin heatproof mats. Warm in the oven for 3-4 minutes or until soft. Roll the caramel out to 1mm thick and remove the top mat. Reheat the caramel a little and with your fingers pull the caramel into thin long strands. Store in an airtight box.
6. For the kalamansi foam, place all the kalamansi ingredients into a large bowl and then blend with a stick blender for three minutes to incorporate the lecithin and create a foam.
7. To serve, lay one of the curved sheets of chocolate onto each of four plates. Cut the mousse into pieces the same width as the chocolate and place on the chocolate. Place the other white chocolate sheet on top and finish with quenelles (rugby-ball shaped scoops) of the yoghurt ice cream. Aerate the kalamansi foam and spoon over the yoghurt ice cream. Finish with the pulled caramel and a drizzle of oil. Serve.