Barbecued Cep Ice Cream
Chef Joan Roca of El Celler de Can Roca – Girona, Spain
As Demonstrated at Madrid Fusion 2004
Translated and Adapted by

Yield: 1 Servings


    Cep Ice Cream:
  • 150 grams cepes
  • 462 deciliters whole milk
  • 54 grams powdered skim milk
  • 176 grams dextrose
  • 6 pinches of salt
  • 20 grams sucrose
  • 8 grams stabilizer
  • 200 grams fondant
  • 125 grams isomalt sugar
  • 125 grams glucose
  • 10 drops citric acid, dissolved to 50 percent

  • 200 grams cepes
  • 2 deciliters olive oil

  • Smoke from olive wood chips

For Cep Ice Cream:
Saute the cepes in a small saucepan, then add in the milk. When the mixture reaches 60ºC (140ºF), add the powdered milk, dextrose, salt, sucrose and stabilizer. When the pan reaches 85ºC (185ºF), place the mixture in a blender and emulsify until smooth. Place mixture in the refrigerator for 12 hours. Pass it through an ice cream maker according to the manufacturer’s instructions.

For the Caramel:
Caramelize the sugars until they reach 150ºC (300ºF). Add the citric acid and bring the temperature up to 160ºC (320ºF). Spread out and polish by stretching and folding 15 to 20 times to ensure the heat is evenly distributed. Form the caramel into balls. Heat the end of an air pump, inserting it into the ball, filling the ball until it is the desired form and size and is as thin as possible.

For the Cepes:
Select the tops of the mushrooms. Cook slowly in warm oil, then ring them out and freeze them.

To Assemble and Serve:
Cut the cepes into thin slivers, placing them onto the bottom of the plate with a scoop of ice cream on top. Pump the smoke from the olive chips into the caramel ball, and place it on top of the ice cream.

   Published: June 2006