The Bros’ have expanded the encyclopedia of taste with their study on rancidity: this time it's butter inserted into a decidedly atypical ice cream, then topped with a mix of freeze-dried fruit. Intense, surprising, ingenious.
BURRU RANCIDUTU GELATU, FRUTTA SICCATA
Butter ice cream
Ingredients
- 85g sugar
- 45g powdered milk
- 1,2g salt
- 25g dextrose
- 1g ice cream stabiliser
- 450g milk
- 13g glucose
- 2g gelatine
- 100g cream
- 100g rancid butter
Method
Mix the sugar, powdered milk, salt, dextrose and ice cream stabiliser in a bowl, and set aside. Pour the milk and liquid glucose into a saucepan and heat to 40°C. Add the dry ingredients previously mixed together with the milk and glucose. Heat everything to 82°C, stirring with a whisk.
Remove the mixture from the heat and add the cream, then the gelatine and only at the end the butter. Mix with an immersion blender and strain. Place in a pacojet and blend well before filling the bowls of beeswax with it.
Then measure the ice cream into the beeswax bowl and, with a small spatula, remove the excess ice cream and freeze again. Once frozen, unmold the frozen half spheres and place them together to form a sphere. Store them in an airtight container in the freezer at -14°C
For the beeswax
- 1 kg beeswax
For the freeze-dried fruit mix
- 10g freeze-dried raspberry
- 5g freeze-dried blueberry
- 5g freeze-dried blackberries
- 8g freeze-dried black cherry
- 2g freeze-dried pineapple
- 0.5g marigold flower
- 0.5g blue flower
- 5g freeze-dried kiwi
Method
Cut/break all the fruit in small pieces of 3mm circa. Mix everything together.
We prepare a bain-marie, add the beeswax to the bowl, and let it melt.
With the help of a small ladle, add a bit of wax at time to the semi-sphere shaped mould until we obtain a perfect dome 5mm circa thick.
Plating
Cut the spheres with a cheese wire and swipe the cut side in the fruit mix previously prepared.
Address
Bros’
via Acaja 2, 73010 Lecce LE
Phone +39 0832 09 26 01
Mail info@pellegrinobrothers.it
Website
