GRANNY SMITH APPLES ICE CREAM

Green Apple IceCreamGRANNY SMITH APPLES ICE CREAM
Ingredients
750g Granny Smith Apples Clean and Fine
500g Fuji apples cleaned and cut into quarters
220 g of malloxide
1 1 / 2kg of citric acid
370g of milk
370g of cream
30g of glucose syrup
5 yolks
100g of brown sugar
100g of crystal sugar and another 50gr separately
50g Calvados
Salt
Slice and juice from 1 lemon
1 vanilla pod
PROCEDURE
Boil the Granny apples in a frying pan together with apple and 1 / 2kg citric acid, on medium heat for about 20 ‘.We still cook them in the blender.In a saucepan, warm the milk, cream and glucose syrup. Add the apple puree and mix the 100g of sugar with the yolks and add them to the milk cream. We stand until 82 ° c. Sweeten, add the salt, the rest of the citric acid and Cavados. We cry and work on the ice cream machine.Preheat the oven to 160 ° C.In a frying pan Fuji apples put the brown sugar, lemon juice and the rest of the crystallized sugar. Cover with aluminum foil and bake for 40-45 ‘. When cooked, add the zest. Put the ice cream in a form, fill in the surface of the thick cords from the puree and with a knife make cuts to get inside the ice cream the purity.We keep in the freezer

WHITE BALSAMIC PICKLING LIQUID

 

 

WHITE BALSAMIC

WHITE BALSAMIC PICKLING LIQUID


Makes about 900 g
500 g white balsamic vinegar
200 g sugar
200 g water
50 g salt
Combine the ingredients in a large saucepan and bring to a simmer over high heat. Whisk

to fully dissolve the sugar and salt and remove the pan from the heat. Let cool to room
temperature and reserve in an airtight container, refrigerated, for up to 2 weeks

BROWN BUTTER

BROWN BUTTER


Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to

foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.

MARINATED FOIE GRAS

MARINATED FOIE GRAS


Makes about 1 kg
2 lobes foie gras, about 800 g each
15 g salt
2 g pink curing salt #1
2 g sugar
2 g white pepper
9 g Madeira
5 g brandy
Keep the foie gras in the original packaging and let sit at room temperature for 30 minutes

to temper. Remove the foie from the packaging. Working with one lobe at a time, carefully
push away the foie from the veins and lift the veins out of the foie. Repeat with the second
lobe. Pass the deveined foie gras through a coarse-mesh tamis. Separate 1 kg of foie and
place in a large mixing bowl. Reserve the rest for another use. Combine the salts, sugar,
and white pepper in a spice grinder and grind to a fine powder. Season the foie with the
powdered mix. Add the Madeira and brandy and mix until fully incorporated. Seal the
seasoned foie gras airtight in a sous vide bag. Refrigerate overnight to marinate. Remove
the marinated foie from the bag and transfer to the bowl of a stand mixer with the whisk
attachment. Whip the foie on medium speed until smooth and emulsified, about 5 minutes.
Immediately seal the foie airtight in a sous vide bag and reserve, refrigerated, for up to 1
week

BROWN BUTTER SABAYON

BROWN BUTTER SABAYON


Makes about 500 g
150 g Brown Butter
50 g butter
240 g dry white wine
1 egg
3 egg yolks
30 g lemon juice
6 g salt
Heat a water bath to 62°C/145°F. Combine both butters in a saucepan and heat over low

heat until melted and warmed through. Remove from the heat and keep warm. Heat the
wine to a simmer in a saucepan over medium heat. Simmer and reduce the wine by threequarters. Remove the pan from the heat and keep warm. Combine the egg and egg yolks in
a mixing bowl and whisk to combine. Using an immersion blender, slowly blend in the
warm reduced wine, lemon juice, and salt. Be careful not to scramble the eggs. Once
combined, slowly blend in the warm butters, continuing to blend until fully emulsified.
Transfer the sabayon to an iSi canister and charge with two charges of N2O. Cook the
sabayon in the water bath for 45 minutes. Keep warm until ready to use.

BRIOCHE BREAD CRUMBS

BRIOCHE BREAD CRUMBS

BRIOCHE BREAD CRUMBS


Makes about 250 g
 2loaves Brioche
Preheat the oven to 95°C/200°F. Trim the outer crusts from the loaf and discard. Cut the

loaf into 5-cm (2-inch) cubes and spread on a baking sheet lined with parchment paper.
Dry in the oven until dehydrated throughout, about 6 hours. Remove the brioche from the
oven and let cool to room temperature. Transfer to a food processor and grind to a fine
crumb. Reserve the bread crumbs in a dry, airtight container, frozen, for up to 1 month2

ORANGE OIL

 

ORANGE OIL


Makes about 150 g
180 g olive oil
Grated zest of 2 oranges
Combine the oil and orange zest in a heatproof bowl and cover with plastic wrap. Heat the

orange oil in a double boiler over low heat and prepare an ice bath. Cook the oil for 1 hour
to infuse. Strain the oil through a chinois. Chill the oil over the ice bath. Reserve the
orange oil in an airtight container, refrigerated, for up to 1 week.

ORANGE SORBET

 

ORANGE SORBET


Makes about 650 g
105 g Sorbet Syrup
600 g orange juice
1 g xanthan gum
7 g orange bitters
1 g citric acid
Gently warm the sorbet syrup in a saucepan over low heat until fluid. Start to blend the

juice in a blender on low speed. Add the syrup and blend until incorporated. Slowly add
the xanthan gum and blend on medium speed for 1 minute to fully hydrate the gum.
Season the juice with the bitters and citric acid and strain through a chinois. Refrigerate
overnight in an airtight container. Freeze in an ice cream machine and reserve in an
airtight container, frozen.

STAR ANISE EXTRACT

 

STAR ANISE EXTRACT


Makes about 200 g
250 g vodka

112 g star anise pods
Heat the vodka and star anise in a saucepan over low heat. Gently cook, without

simmering, for 30 minutes. Strain through a chinois and let cool to room temperature.
Reserve in an airtight container, refrigerated, for up to 1 month.

SORBET SYRUP

 

SORBET SYRUP


Makes about 1 kg
240 g water
500 g sugar
320 g glucose powder
25 g sorbet stabilizer
Heat the water to a simmer in a saucepan over medium heat. Whisk together the sugar,

glucose, and stabilizer in a mixing bowl. Slowly whisk the sugar mixture into the water in
three additions, waiting for the previous addition to completely dissolve before adding the
next. Continue to whisk the syrup until heated to 84°C/183°F. Reserve the syrup in an
airtight container for up to 1 month, refrigerated. When ready to use, gently heat the syrup
in a saucepan over low heat until fluid.