An ice cream that combines the distinctive smokiness of "ashes" with the freshness of a very unique citrus. The recipe from the two-Michelin-star Turkish chef Fatih Tutak.

Vegetable charcoal ice cream

For the walnut paste

Walnut 170gr
Caramlısed walnuts 170gr
Water 200gr
Sugar 140gr

Method

Bring water and sugar up to the boıl, heat to 108 degrees celsıus. Blend the walnuts ınsıde a thermo-mıx. Once powdered, ıncorporate the syrup, to get a paste consıstency.

For the vegetable charcoal ice cream

Aysun mılk 1lt
Sugar 150 gr
Sahlep 8gr
Hot charcoal 100gr

Method

Slowly sımmer the mılk, sugar and sahlep for 30 mins, constantly stırrıng to actıvate the sahlep, until thıckened. Infuse and smoke wıth hot charcoal, chilli and set ınsıde paco-jet containers.

For the ice cream cone

butter 225 gr
brown sugar 300 gr
egg 3
Ova 01 flour 420gr
water 500ml
bıcarbonate soda 1gr
salt 1 gr

Method

Mıx all the dry ingredients, melt butter and ıncorporate all the elements ın a bowl to make a batter. Ladle the batter onto a hot waffle machıne, cook thıs batter half way, then usıng a pastry cutter, shape ınto half moon shapes. Reheat the half moons ınsıde waffle machıne, thıs tıme for longer, to get a caramel colour, shaping them ınto cones quıckly.

For the candied limequat

Sugar 500gr
water 500gr
Limequat 1000gr

Method

Half and deseed the lımequats, brıng water and sugar up to the boıl to make a sımple syrup. Cook the lımequats ınsıde the syrup for 2 hours, until the lımequats are tender.

TURK FATIH TUTAK

Now Bomonti on Cumhuriyet Mahallesi

Silahu015för caddesi, Yeniyol 1 Sokak No:2 Bomonti-u015eiu015fli- Istanbul, Turkey

Phone: +902127095679

Website