Barbecued Cepe Ice Cream

Adapted by
June 2006
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 the 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.