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Posted (edited)
On 1/24/2023 at 10:30 PM, paulraphael said:

Same Sorrel. She's doing something really clever by taking advantage of the Paco Jet. By grinding up the herbs after they're frozen solid, she's not allowing the enzymes to go to work and brown leaves (and wreck the flavors). The enzymes are inactive at those low temperatures. 

 

Very clever indeed, and damn tasty too!

 

PXL_20230520_141515567_exported_354_1684596019172.thumb.jpg.78232fbc3a2f8b6883f0ca0b2d227d2a.jpg

 

As usual, I used the slightly modified Chefsteps creme fraiche recipe (one drop of polysorbate 80 and 1.1g of LBG for a batch scaled to 150g creme fraiche). The 120g of water in the original recipe was replaced by 120 grams of fresh sorrel leaves (picked from the sod roof on my parents' garage). I also added 1 gram of citric acid to the base mix.

 

It took a lot of spins, and two refreezes, but the Creami was able to replicate the results Lauren Eldridge got with the Pacojet 😀

 

Because of the large volume of the fresh sorrel leaves, I had to split the mix between two Creami beakers for the initial freeze and 3 x light ice cream cycles. Then the processed mixture was combined in one beaker and frozen again. After 4 additional spins, the Creami had broken down the sorrel enough, but the mixture was more milk shake than ice cream, so back in the freezer it went. Probably due to a slightly higher solids content than usual, the ice cream needed 2 spins on the light ice cream cycle and one respin before getting the right scooping consistency (normal is one light ice cream and one or two respins).

 

Flavour profile was similar to the blueberry version I made a while ago, so it's quite understandable why Lauren Eldridge went with the blueberry pairing, but the sorrel version has an additional floral/grassy dimension I liked a lot. Defrosted wild blueberries, white chocolate namelaka and wild wood sorrel (Oxalis acetosella) - picked in my own "garden" less than an hour before it was served - was all a good match to the ice cream.

 

Edited by sverreef (log)
  • Like 1
  • 1 year later...
Posted

Smoking is probably not what the OP had in mind when this topic was created, but since it is a type of infusion, it's at least somewhat related to the topic 😄

 

I just prepared a juniper needle smoked batch of the CS creme fraiche base recipe I've been using. This is the first time I've smoked anything, so I'm probably way off on the amount of smoke, but I guess we'll see how the flavour develops over night and in the freezer before I spin it.

 

I smoked the complete ice cream base in the blender, so it should be relatively easy to adjust the intensity of the smoke flavour if this one is too strong or subtle.

 

Has anyone had any success with smoked ice cream and suggestions on what to pair it with?

 

My inspiration for trying this is the amazing smoke flavour of the cream emulsion in a starter I had at Restaurant Kontrast in Oslo about a year ago, so I may try to pair the ice cream with pickled root vegetables...

 

https://www.instagram.com/p/CzL7xGyiM2w/?utm_source=ig_web_button_share_sheet

 

  • Delicious 1
  • 2 weeks later...
Posted
On 1/3/2025 at 2:22 AM, AAQuesada said:

An individual gratin of leeks and haddock maybe! Sounds delicious 

 

Savory application will have to wait for another time and a base with slightly lower sweetness level. I did include a leek element however.


As for the smoking, the initial base I made tasted absolutely horrible, so I didn't even bother to freeze it. Instead, I made a plain base which I flavored with the previously smoked base. In the end, I ended up using only 45g of the smoked base 😄 (could have used a bit more though):

 

PXL_20250112_141015588_MP.thumb.jpg.596fad6c63b94d54c7d29df90145c3c6.jpg

 

Smoked creme fraiche ice cream served with roasted hazelnut crumble, fluid gel made from sous vide leek stock (not visible in the picture) and pickled carrot tartare.

 

This has the potential of a really interesting dessert, but it needs a few revisions. The smoke needs to be more pronounced, but without becoming acrid and overwhelming, like the 100% smoked base did. The carrot tartare could also need some minor tweaks (more acid and sweetness).

 

To be continued once I figure out the smoke flavour and how to balance it...

  • Like 1
Posted

I have made a fried leek ice cream in a pacojet maybe 20 years ago! It was fried leeks that were a little too dark to use for service that went into a creme anglaise i made off the top of my head. Don't remember the details but the chef loved it so we paired it an onion gratin with 5 types of onions. Topped with some fish and a quenelle of the fried leek ice cream 

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