Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

Special Ingredients Ltd

Special Ingredients Ltd

Premium Supplier 20th January 2020

Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

35 min

Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

Ingredients

Calamari

  • 30g Clean Calamari
  • Puffed Rice
  • Sprouts

Cream Of Pecorino And Taggiasca Olives

  • 100g Fresh Cream
  • 100g Pecorino Romano
  • 10 Taggiasca Olives
  • 1g Special Ingredients Xanthan gum

Hazelnut Ice Cream

  • 215g Gelato Damare Pro Gelato Ice Cream Base Mix
  • 574g Whole Milk
  • 210g Fresh Cream (35% Fat)
  • 120g Hazelnut Paste

Method

Cream Of Pecorino and Patè of Taggiasche Olive

Blend all the ingredients and bring to boil, let them warm.

Hazelnut Ice Cream

1) Blend 200g of milk and 215g Gelato Damare Pro Gelato Ice Cream Base Mix.
2) Put the mix in a saucepan on the heat and bring gently, stirring with a whisk, at 80°C.
3) Continue to simmer for 5 minutes.
4) Remove the mixture from the heat.
5) Add the remaining 374g of milk and 210g of fresh cream to the previous mix. Step 9 Blend for 2 minutes all together.
6) Put the mixture in a sealed container and refrigerate for 24 hours.
7) Put the mix in the batch freezer or Ice Cream machine.

Calamari

Arrange the pecorino and olive sauce on the bottom.
Place the small calamari to the side.
Add the Hazelnut Ice Cream.
Garnish with puffed rice and sprouts.