From Sergi Arola: Cooking is Fun
by Sergi Arola (Salsa
Adapted by StarChefs.com
- 1 peach
- ½ liter water
- ½ liter syrup
Lemon Verbena Ice Cream:
- 1 liter milk
- 500 milliliters cream
- 50 grams lemon verbena
- 15 grams ice cream stabilizer
- 225 grams egg yolks
- 150 milliliters liquid glucose
- 100 millilietrs syrup
- 560 grams powdered almonds
- 960 grams icing sugar
- 480 milliliters egg whites
- 50 grams flour
- 100 grams grated coconut
- 50 grams sugar
- 50 milliliters water
- 100 grams curry powder
- 200 milliliters liquid glucose
- 1 liter water
- 100 milliliters syrup
- 750 milliliters Amaretto
- 250 milliliters syrup
- 5 sheets gelatin (2 grams each)
- 1 leek
- 100 milliliters syrup, watered down
For Peach Confit:
Peel the peach and scoop out balls with a scoop. Cook in the syrup
of half water, half sugar for 10 minutes at 175° F. Reserve
in the syrup.
For Ice Cream:
Heat the cream and milk. When they come to a boil, add the lemon
verbena and allow it to infuse until the mixture cools. Strain
and return to the heat with the glucose and stabilizer. Bring
to the boil, and then remove from heat and allow to cool. Add
the egg yolks and blend in Thermomix for 5 minutes at 175°
F. Strain and allow to cool, and then process in the Pacojet.
Allow to rest for 24 hours and freeze.
For Almond Macaroni:
Mix all the ingredients and spread them in a Flexiplan tin in
the shape of small chocolates, about 2 ½-centimeters in
diameter. Bake in 350° F oven for 5 minutes.
For Caramelized Coconut:
Heat the syrup and mix in the grated coconut. Allow to rest for
2 hours and drain. Spread out between 2 pieces of parchment paper
and bake in oven at 195° F until it turns slightly yellow.
For Curry Caramel:
Mix the glucose, syrup, and water, and heat to 230° F. Add
the curry powder and allow to cool. Strain and pour into a sauce
For Amaretto Gelatine:
Heat the syrup and dilute the soaked sheets of gelatin in it.
Add the amaretto, strain, and allow to cool.
For Leek Crunchies:
Peel the outer layers of the leek, cut it in half lengthwise and
dip into syrup (made from equal parts water and sugar. Place on
a Silpat baking mat and dry in a 175° F oven covered by another
Silpat mat until it has dried out and become crispy.
To Assemble and Serve:
Place a spoonful of caramel curry on a plate and spread it out
with the back of the spoon. On top, place the peach balls, the
broken pieces of gelatin and the almond macaroni. Place a scoop
of lemon verbena ice cream at the side, topped with a leek crunchies
and the caramelized coconut.