Sweet Ceps and Seaweed Icecream

Rosio Sanchez

Rosio Sanchez

4th June 2014

Sweet Ceps and Seaweed Icecream

Sweet Ceps and Seaweed Icecream

Serves 4

Ingredients

  • Søl Ice Cream
  • 1kg Milk
  • 23g Søl
  • 100g Cream
  • 35g Sugar
  • 80g Trimoline
  • 24g Modified Starch (T&E)
  • Søl and blackcurrant paste
  • 5g Finely chopped søl
  • 70g Grapeseed oil
  • 15g Crushed freeze dried blackberries
  • Aronia gel for Discs
  • 500g Aronia juice
  • 10g Agar
  • 2,5 Sheets of gelatin
  • 20g Caster sugar
  • 87g Aronia juice
  • 60g Cherry vinegar
  • 60g Aronia Juice for Sauce
  • Extra Cherry vinegar for spraying
  • Sweet Cep Birch
  • 250g Lacto Fermented Ceps
  • 150g Birch from Finland

Method

Aronia Gel:
Bloom the gelatin into 2/3 of the whey.
Sprinkle agar agar and sugar into the other 1/3 of whey and bring this mixture up to a boil in a small pot.
Let whey come to a rolling boil until opaque in color.
Pour over the other whey/gelatin mixture cool down.
Once a firm gel has formed, transfer to a blender and blend until completely smooth.
Pass through a fine strainer and season with lemon juice and citric acid.
For the Whey Disc:
Spread out whey gel on to a silpat about ¼ cm thick and set aside. Place the strips of acetate on the other silpat and spread the same amount thickness on the strips.
Carefully remove the strips of acetate by lifting from one end and position the clean side down.
While holding both ends, carefully, but firmly tape both ends together and place ring on the other silpat that has been set aside.
Continue with the remaining strips and freeze in a blast chiller.
Once completely frozen, lift the rings off the silpat by gently peeling away the silpat from the ice rings.
Freeze the rings again until they are cold enough to handle and remove the tape.
Place the whey ice back onto a clean silpat, this time with the hollow side facing down.
Freeze until ready to use.
Søl Ice Cream:
Infuse the søl into the cold milk by vacuum sealing them overnight.
Strain and measure out 600g of the infused milk and take 5g of the soaked søl and blitz with the milk for a few seconds.
Take half of the cream and warm up with the sugar gently so that all the sugar crystals have dissolved.
Combine all the ingredients and blend using a hand immersion blender. Freeze in a pacojet container until ready to use.
For the Cep Balsamic:
Take the freshly lacto fermented ceps and vacuum seal them overnight or up to two days.
Strain and allow to reduce at 50 degrees Celsius until mixture becomes a thick syrup.
Søl and blackberry:
Combine in a mortar and pestle.
To Finish:
Spin the ice cream, place into pastry bags and hold in a freezer that is -12 degrees Celsius.
Place cep balsamic into small pastry bags.
Fill the aronia disc half way with the ice cream, followed by a drizzle of the cep balsamic, then again with the søl ice cream.
Spread approximately 1.5g of the blackberry paste on and invert on the plate.
Spray the disc generously with the cherry vinegar until the disc is completely wet, about 10 sprays.
Clean the plate of the cherry vinegar if necessary and pipe more of the cep balsamic around the disc.
Pour 10g of the aronia juice tableside.

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