Dessert

Bros’ and the Taste of Surprise: The Recipe for Rancid Butter Ice Cream

copertina gelato burro rancido bros

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

Isabella Poti e Floriano Pellegrino 2024 02 13 09 30 20

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject
Accept