Cheesecake, panna cotta, chocolate fondant: When olive oil finds its way into dessert
Praised for its flavor, texture and keeping qualities, this nectar – whether green, ripe or matured – is increasingly being used by chefs and bakers in their sweet creations.
AI Translated Summary:
Olive oil is being increasingly incorporated into desserts, enhancing flavor and texture. Chefs and bakers are exploring its potential in sweet dishes like cheesecake and panna cotta.
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