Mike Cornelissen
Remove from the heat and immediately stir in 8 g citric acid dissolved in 5 g water. Pour or spread the pâte de fruit into the mold while still hot. Allow it to cool completely until set, then carefully unmold.
Combine 1 jar of olives, 2 L water, 80 g honey, 1 chili pepper, and 40 g fresh ginger in a saucepan. Bring to a gentle simmer and cook for 45 minutes. Transfer the mixture to a high-speed blender and blend until completely smooth. Pass through a fine sieve if needed.
Weigh 500 g of the olive base into a saucepan. Add 425 g sugar, 60 g glucose syrup, 25 g honey, and 2 g citric acid. Heat the mixture while stirring continuously.
Mix 50 g sugar with 35 g pectin and gradually whisk it into the warm mixture to prevent lumps. Continue cooking until the mixture reaches 106°C.
By request, the Olive Mold. A subtle, versatile shape that fits across many preparations. The olives read as real, so guests will pause. Serve as a playful amuse, or pair naturally with a seafood course. The look carries that unmistakable Mediterranean feel without shouting for attention.
