The following recipe comes from pastry chef Pat Clark at Manhattan’s Marta restaurant. They say a picture is worth 1,000 words and this wonderful photograph Olive Oil Affogato is from Gabriele Stabile. Thanks Gabriele for staging this most tempting recipe.
In this wonderful recipe (slightly edited below) provided by author Brette Warshaw, Pat Clark tells us, “Do not attempt outside of citrus season, or in a humid climate, or while trying to impress more technically skilled pastry chefs. They’ll laugh at you, probably.” Feel free to use any sort of honeycomb recipe but non-negotiables: perfect citrus; a bright, acidic, young olive oil; and good gelato or ice cream.”
Olive Oil Affogato from Pat Clark's Restaurant
Yield 1 serving
A lovely recipe featuring olive oil and a perfect opportunity to showcase Gourmet Living's extra virgin olive oils
- HONEYCOMB CANDY (See ingredients below)
- best citrus available
- fresh, good-quality olive oil (Tuscan EVOO from Gourmet Living)
- vanilla gelato (or ice cream)
- flaky salt, optional
- vegetable oil or cooking spray
- 1 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon baking soda
- Make the honeycomb candy: Coat a 12-by-17-inch rimmed baking sheet with cooking spray or vegetable oil. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300° F. Remove from heat, add baking soda, and stir once with whisk, until just incorporated. Attempt to avoid burning yourself. (It’s very easy to burn yourself while making candy—you have been warned.) Gently pour mixture onto baking sheet without spreading. Let the molten sugar cool down to room temperature before touching it. Just leave it alone for a while.
- Find the best citrus available. As in, the platonic ideal of what citrus strives to be. The citrus of your dreams. Buy it. Eat a bunch of it. After gorging, cut the remaining citrus into edible-sized chunks. Remove the seeds if you’d like; every part of a kumquat is edible.
- Punch the huge sheet of honeycomb candy. Really, just punch it. We do this in the kitchen, it’s official Marta protocol. It will break into smaller pieces and you’ll feel infinitely better about your day.
- Make a pile of honeycomb crumbs and build a citrus nest around it. Don’t overthink this step.
- Scoop your ice cream. Place it in the nest. Tastefully garnish the ice cream with more citrus and honeycomb.
- Pour that real nice olive oil over everything. We use measured pours (being a restaurant), but by all means, go nuts. Garnish with fancy salt, if desired.
- Bask in the reflected glory of in-season produce, collect fat stacks, and conquer the world.
We strongly recommend using Gourmet Living’s extra virgin olive oil from Tuscany.