American Pistachio, Basil Granita and Caper Ice Cream
Yield
Ingredients
Fior di latte base
2 litres of whole milk
900 grams of reduced semi-skimmed milk (from 2 litres)
0.850 litres of cream
125 grams of skimmed milk powder
535 grams of sugar
225 grams of glucose
190 grams of dextrose
20 grams of neutral
Capers ice cream
100 g desalted capers
500 l fior di latte base
Basil granita
475 g water
24g invert sugar
20 g honey
120 g sugar
70 g dextrose
300 g lemon juice
90 g julienned basil
Pistachio Cream
300 g roasted American pistachios
250 g mineral water
0.5 g Maldon
salt
Instructions
Fior di latte base
Combine all ingredients and bring to 82°.
Capers ice cream
Blend well, pass through a fine sieve and freeze in an ice cream maker. Store at -16°C.
Basil Granita
Bring the water with all the sugars to 85°C. Allow the mixture to cool, and add the lemon juice and basil. Freeze and grate before serving.
Pistachio cream
Place all ingredients in the hot mix and blend until reduced to a smooth, creamy consistency.
Serving suggestion
Place 5 scoops of pistachio cream in a soup plate, add the sanded pistachios, the caper ice cream quenelle and finally the basil granita.
