When I was conceptualizing this dessert, I wanted to focus on three specific ingredients, being peaches, blood orange, and olive oil. I have done olive oil desserts in the past, but most, if not basically all of them, featured an olive oil cake, or an olive oil gelato. So I decided to go a different route today with this dessert. For the main olive oil component, we have an olive oil bundino, which could be a cake or a custard, but in my cake, I went with a custard. With that, a blood orange-peach coulis, a macerated peach, and olive oil isomalt globes and olive oil powder. I focused on these three ingredients since they are very much indicative of the summer, and I feel like cooking seasonally is very important in that you are cooking in the moment, with ingredients that are at their peak flavors, and on top of that, they’ll be cheap, since they will be available in abundance! This dessert combined very classic things like bundino with super modern things like the isomalt globes and the powder, just to create a collectively fun dessert!

For the olive oil bundino:
1 teaspoon gelatin powder
1 tablespoon warm water
2 tablespoons heavy cream
2 egg yolks
3 tablespoons granulated sugar
2 tablespoons extra virgin olive oil
a pinch of salt

In a bowl, mix the gelatin and water. Melt the gelatin into the heavy cream in a very small pot on low heat. Puree the gelatin-cream mixture in a blender with the remaining ingredients to form a glossy custard. Pass the mixture through a sieve and transfer into a shallow container. Freeze for an hour.

For the blood orange-peach coulis:
Juice from 2 blood oranges
1 peach
a pinch of salt
2 tablespoons granulated sugar

Pit and dice your peach. Bring to a simmer with the blood oranges, salt, and sugar. Once the peaches are completely broken down into the liquid, and the liquid has reduced by at least half, transfer to a blender and puree until smooth. Pass the coulis through a sieve and transfer into either a squeeze bottle or a piping bag. Refrigerate until cold.

For the blood orange-infused olive oil:
1/2 cup extra virgin olive oil
Peels from 2 blood oranges

Heat the two ingredients on low heat in a pot for 10 minutes. Allow the peels to sit in the oil, off heat, for another 20 minutes before removing.

For the macerated peaches:
1 peach
2 tablespoons blood orange-infused olive oil
1 tablespoon granulated sugar
a pinch of salt

Cut the peach into 16 wedges. Toss with the other ingredients and allow to sit, covered, in the refrigerator for at least 20 minutes.

For the isomalt globes:
1/2 cup isomalt crystals
3 tablespoons water
a pinch of salt
Blood orange-infused olive oil

In a pot, heat up the isomalt with water and salt and bring to a simmer on medium heat. Store your olive oil in a deep container. Once the syrup has reached 250 degrees F, take the pot off heat. Working really quickly, dip a 1/2 inch circular metal ring mold into the still-above room temperature isomalt. Pull away the ring mold, allow the isomalt to form a clear layer over the opening(thing about bubble blowing). Spoon about 1 teaspoon of the infused olive oil into the ring mold, holding the mold over the container with the olive oil. The isomalt should drop into the olive oil, forming a shell about the 1 teaspoon of it that you just dropped. Carefully fish out the globes. Repeat until you have at least 1 per plate. If any shatter, reserve for plating as well!

For the olive oil powder:
1 tablespoon blood orange-infused olive oil
1/4 cup tapioca maltodextrin
a pinch of salt

Blitz together to form a powder. Keep at room temperature until it is time to plate.

To plate:
Borage, moon daisy, and candela petals

Start by quelling your bundino onto the plate, three quenelles per serving. Place onto each quenelle a macerated peach wedge. Garnish with dots of the coulis, your isomalt, the powder, and the edible flowers to finish!