Frozen fig
Sorbet & ice-cream recipe
Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
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Fig leaf ice cream
Ingredients
- Fig leaves - 120g
- Sucrose - 140g
- Stabilisater for ice-cream - 5g
- skim milk (powder) - 35g
- Atomized glucose 38DE - 60g
- Whole milk - 565g
- Cream 35% fat - 200g
Remove the thick leaf vein in the middle of each leaf to avoid a bitter taste.
Blanch fig leaves in boiling water 3 times, shocking them in cold water every time.
Set aside.
Mix dry ingredients.
Add the dry ingredients to the liquids.
Blend.
Place in a vacuum bag with the fig leaves.
Vacuum and cook in a steam oven or in a bain-marie at 85°C for 25 minutes.
Blast chill to 4°C and maturate for 12 hours.
Strain.
Put in the ice cream maker.
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Frozen figs
Ingredients
- Frozen fruit purée 100% : Violet Fig - qs
Fill a cryobowl with liquid nitrogen.
Freeze a metal modak mold in liquid nitrogen.
Wait for it to stop boiling.
Fill the mold with fig purée.
Wait 5 seconds and flip it over to remove the purée inside.
Freeze again.
Fill with the fig leaf ice cream (see previous step).
Unmold and keep in the freezer until ready to serve.
Serve with a glass of porto wine.
In this step
Frozen fruit purées
