PEACH ICE CREAM
Makes about 800 g
400 g milk
90 g cream
½ g vanilla bean, split and scraped
200 g sugar
30 g glucose powder
30 g dextrose
27 g nonfat milk powder
15 g trimoline
2 peaches, pitted and quartered
240 g peach nectar
2 g citric acid
2 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan to a simmer over medium heat.
Add the vanilla bean pod and seeds to the milk and remove from the heat. Cover and let
steep at room temperature for 30 minutes. Combine the sugar, glucose powder, and
dextrose in a mixing bowl. Strain the milk mixture through a chinois and transfer to a
clean saucepan over medium heat. Bring to a simmer and slowly whisk in the sugar
mixture, milk powder, and trimoline until fully dissolved. Remove the pan from the heat
and set aside. Combine the peaches and nectar in a blender and puree on high until
smooth. Pass the puree through a chinois and whisk into the milk mixture. Chill over the
ice bath. Stir in the citric acid and salt. Freeze in an ice cream machine and reserve in an
airtight container, frozen.
ROSEMARY ICE CREAM
Makes about 750 g
500 g milk
160 g cream
8 g rosemary leaves
50 g nonfat milk powder
50 g glucose powder
25 g trimoline
5 egg yolks
105 g sugar
5 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan over medium heat to a simmer.
Add the rosemary leaves. Remove the pan from the heat and cover. Let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Transfer to a clean
saucepan and bring to a simmer. Remove from the heat and keep warm. Slowly whisk in
the milk powder, glucose, and trimoline until fully dissolved. Place the yolks in a mixing
bowl. Slowly whisk in the sugar and salt until smooth. Pour one-third of the warm milk
into the eggs while whisking constantly. Once fully incorporated, whisk the egg mixture
back into the milk. Heat over medium heat, whisking constantly until heated to
84°C/183°F and thick enough to coat the back of a spoon. Remove from heat and strain
through a chinois. Chill over the ice bath. Freeze in an ice cream machine and reserve in
an airtight container, frozen
Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.
Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.
Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture
until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3
Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.
Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.
Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.
Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.
For the Sachertorte
For the glaze
DEHYDRATED MILK FOAM
400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates
2 cups Honey
1 cup dried Chamomile flowers
In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt
Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.
DEHYDRATED MILK FOAM
1 TABLESPOON HONEY
Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen
GRANNY SMITH APPLES ICE CREAM
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
100g of brown sugar
100g of crystal sugar and another 50gr separately
Slice and juice from 1 lemon
1 vanilla pod
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
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.
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
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.
Photography by Christoforos Koskinas
Website by Nikos Tsirimiagos IT Tech /Web designer
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