Ferran Adria's olive oreo and parmesan souffle recipes

Black olive oreo with double cream

For the dehydrated black olive puree

1 x 220g jar black olive puree

1. Leave the olive puree in a fine strainer for 30 minutes to drain off the excess oil.

2. Spread the olive puree over parchment paper and dry in the oven for 10 hours at 70C.

3. Store it in an airtight container in a cool, dry place.

For the black olive oreo dough

170g dehydrated black olive puree (previously prepared)

210g plain flour

190g butter

180g egg

3.4g salt

4. Leave the eggs at room temperature for 30 minutes before use.

5. At the same time, cut the butter into cubes and soften in a metal mixing bowl.

6. Combine the flour and black olive in a liquidiser and blend.

7. Add half the egg and half the flour and black olive mixture to the softened butter.

8. Fold with a rubber spatula and add the rest of the ingredients.

9. Mix together with the spatula until smooth, then spread out to a thickness of 2mm between two sheets of parchment.

10. Refrigerate for two days.

11. Freeze the dough to make subsequent handling easier.

For the black olive oreo biscuits

Black olive oreo dough (previously prepared)

12. Cut out 20 x 4cm discs and lay them out on a baking tray lined with a silicone mat.

13. Bake at 170C for seven minutes. Turn them over and cook seven more minutes.

14. Leave to cool at room temperature and store in an airtight container in a cool, dry place.

Finishing and presentation

1 piping bag with 60g double cream

1 piping bag with 20g of black olive puree

15. Pipe 5.5g of double cream over one biscuit. Repeat with nine more biscuits.

16. Pipe 1g of black olive puree at the centre of each.

17. Cover with the other 10 biscuits and serve.

Parmesan souffles

For the rice puree

150g rice

500ml water

1. Put the rice in a pot with the water and boil on a high heat.

2. When it begins to boil, lower the heat and simmer until it is thoroughly cooked and the water has fully evaporated.

3. While hot, process in a liquidiser to a fine puree.

4. Refrigerate in an airtight container.

For the parmesan souffle base rectangles

175g rice puree (previously prepared)

53g grated parmesan cheese

50g egg white

5. Combine the rice puree with the grated cheese in a bowl and mix vigorously with a spatula.

6. When thoroughly smooth, add the egg white and mix again.

7. Spread over a baking mat to 5mm thick.

8. Freeze.

9. When frozen, cut into 20 6cm x 3cm rectangles.

10. Store in an airtight container in the freezer.

For the parmesan souffles

20 parmesan souffle base rectangles (previously prepared)

20g white sesame seeds

11. Spread the rectangles over a baking tray lined with a silicone mat.

12. Sprinkle the sesame seeds over each rectangle.

13. Bake at 160C for 55 minutes.

14. Store in an airtight container in a cool, dry place.

Finishing and presentation

15. Put two parmesan souffles per person in a bowl, trying to give them volume.