Apricot Ice Cream, Compote and Purée | Recipe by sousvidetools.com
Sous Vide Apricot Ice Cream, Compote and Purée
- COOK TIME: 2 hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 8
Ice Cream Base
- 660ml of milk
- 120g of cream
- 70g of egg yolk
- 156g of sugar
- 2g of salt
- 250g of apricot, ripe
- 25g of sugar
- 100g of water
- 3g of agar agar
- 0.5g of xanthan gum
- 8 apricots
- 50g of sugar
- 50ml of water
- 1 vanilla pod, seeds scraped
- 200ml of champagne
- 1 gelatine leaf, soaked in cold water
- 8 Vanilla Pods, dried
Recipe courtesy of Steven Smith from www.greatbritishchefs.com
- Start by making the ice cream base. Combine the sugar and egg yolks together and beat until the sugar has dissolved, before pouring in the salt, milk and cream. Seal the mixture in a vacuum bag and cook sous vide in a water bath for 90 minutes at 68°C, before chilling in iced water and passing through a fine sieve
- In the meantime, prepare the apricot purée. Dice the apricots and place in a pan with the water and sugar and cook until completely soft.
- Take the apricot from the saucepan and before placing in a blender to purée until smooth.
- Place the apricot purée in a pan, before adding add the xanthan gum and agar agar, whisking constantly whilst bringing the mixture to the boil.
- Pour the apricot purée mixture on to a tray and leave it to set in the refrigerator. When the mixture has set, move to a blender and blitz again until smooth. Sieve the apricot purée, leaving a small amount for garnish in a piping bag.
- Combine the apricot purée with the ice cream base until completely mixed. Use a Pacojet container to store the ice cream and place in the freezer until frozen. Use a Pacojet or ice cream maker to churn before serving.For the apricot compote, make a cut on the bottom of the apricots and blanch them by dropping them in boiling water for 2-5 seconds and then plunging them for 30 seconds into iced water, before drying and de-stoning them.
- Using the sugar and water make a stock syrup, before adding the vanilla pod and scraped seeds and bringing to the boil.
- Let the syrup mixture cool and compress with the apricots in a vacuum bag. Remove the mixture and chop 4 of the apricots to the consistency of a compote, leaving the other 8 halves to plate later.
- To make the champagne jelly, gently heat the champagne and gelatine together until dissolved. Sieve the mixture into a tray and put in the refrigerator in order to set. When the mixture has set, divide the jelly into small pieces and place in a piping bag.
- To serve, in the middle of each plate place a spoonful of compote and top with an apricot half. Then, around the apricot, pipe dots of apricot purée and champagne jelly around the apricot halves, alternating between the two. Then top with ice cream before garnishing with a dried vanilla pod.