Cheesecake, panna cotta, chocolate fondant: When olive oil finds its way into dessert
Olive oil is increasingly being incorporated into desserts by chefs and bakers, praised for its flavor and texture. In Marseille, a bakery has transformed the traditional olive oil brioche, known as pompe, into a popular breakfast item. The bakery produces around 200 brioches daily, showcasing the versatility of olive oil in sweet creations.
- ▪Olive oil is being used in various desserts, including cheesecake and panna cotta.
- ▪In Marseille, a bakery has made olive oil brioche a breakfast staple.
- ▪The bakery produces about 200 pompes each morning, highlighting the popularity of this dessert.
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LÉONOR LUMINEAU FOR LE MONDE Lifestyle Lifestyle Lifestyle Gastronomy Gastronomy Gastronomy Cheesecake, panna cotta, chocolate fondant: When olive oil finds its way into dessert By Ophélie Francq Published today at 6:09 pm (Paris) 5 min read Lire en français Subscribers only Make us preferred on Google (() => { const scope = document.currentScript && document.currentScript.parentElement; const element = scope && scope.querySelector('[data-element="google-discover-button-link"][data-google-discover-ready="false"]'); const referrerType = document.documentElement.dataset.googleDiscoverReferrerType || ''; if (!(element instanceof HTMLAnchorElement) || !referrerType) { return; } element.href = referrerType === 'discover' ? element.dataset.discoverUrl : element.dataset.searchUrl;…
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