Fir Tree Ice Cream by Ricky Saward
Ingredients
For the ice cream
2
l
oat drink
350
g
glucose
200
g
beet sugar
120
ml
verjuice
Some
salt
Some
fresh fir branches
For the butternut squash
500
g
butternut squash
500
g
beet sugar
50
ml
verjuice
50
ml
water
1
pc
vanilla pod
For the hazelnut crumb
150
g
flour
50
g
beet sugar
100
g
margarine (chilled)
Some
hazelnuts
Some
amaranth grain
Some
hazelnut oil
Some
salt
Preparation
Ice cream
1. Let the oat milk simmer with the fir branches. Continue until the liquid has reduced to 1 liter, then strain. Add the glucose, beet sugar, verjuice and a pinch of salt. Ideally, use an ice cream machine to make the mixture into ice cream, or freeze in a bowl and stir at regular intervals.
Butternut squash
1. Caramelize the beet sugar, and top up with verjuice and water. Slice open the vanilla pod lengthways and add to the mixture. Chop the butternut squash into fine brunoise (very small cubes 1-2mm in length) and add to the sugar syrup. Bring to the boil and leave to infuse, so that the butternut squash still has a bit of bite.
Hazelnut crumb
1. Rub the flour, beet sugar and chilled margarine between your fingers to make a crumble mixture, and bake at 355°F/180°C for around 20 minutes. Toast the hazelnuts and amaranth grain separately from each other in a hot pan, then lightly salt them.
Plating up like in a Michelin-starred restaurant
1. Place a spoonful of the butternut squash in the bottom of a bowl, as a base. Cover with the crumb, hazelnuts and amaranth grain. Drizzle with hazelnut oil. Now place a scoop or quenelle of the ice cream in the center. Ricky Saward wishes you bon appétit!
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