Chef Joan Roca of
El Celler de Can Roca – Girona,
Spain
As Demonstrated at Madrid Fusion 2004
Translated and Adapted by StarChefs.com
Yield: 1 Servings
Ingredients:
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
Caramel:
- 200 grams fondant
- 125 grams isomalt sugar
- 125 grams glucose
- 10 drops citric acid, dissolved to 50 percent
Cepes:
- 200 grams cepes
- 2 deciliters olive oil
Garnish:
- Smoke from olive wood chips
Method:
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.
