Violet Flower Ice Cream and Maqui Berry Nougat

Adapted by
May 2011
Yield: 10 Servings


Violet Flower Ice Cream
0.5 liters whole milk
0.175 liters cream
0.09 grams sugar
0.03 grams glucose
0.06 grams dextrose
0.06 grams milk powder
0.015 grams Quick Mix (emulsifier with agar agar and gellan gum)
0.6 grams isinglass (or gelatin)
25 milliliters maqui berry extract
10 milliliters violet extract
Maqui Berry Nougat
250 grams cane sugar extract
15 milliliters water (or 1 leaf gelatin)
80 grams egg whites
15 milliliters maqui berry extract
Maqui Berry Sauce
75 grams sugar
125 milliliters water
30 grams maqui berry extract
1 unit isinglass
To Assemble and Serve
violet flowers


For the Violet Flower Ice Cream:
Combine the whole milk and cream in a medium pot and heat it to 85°C (185°F). Add the sugar, glucose, dextrose, milk powder, and Quick Mix and stir to dissolve. Add the isinglass to the mixture while warm. When the mixture has cooled, add the maqui and violet extracts, chill for 8 hours in the refrigerator, and process in an ice cream machine according to manufacturer’s instructions.

For the Maqui Berry Nougat:
Preheat the oven to 60°C (140°F). Put the sugar and water in a small pot and heat until the mixture reaches 117°C (242°F) and the consistency of a syrup. Whisk the egg whites to hard peaks, add the hot syrup, and continue whisking to incorporate. Once the mixture has cooled, add the maqui extract. Spread half the mixture on a Silpat and dehydrate in the preheated oven for 2 hours. Reserve the other half of the mixture in the fridge.

For the Maqui Berry Sauce:
Combine the sugar and water in a small pot and bring to a boil. Add the isinglass while the mixture is still warm. Chill and add the maqui extract. Reserve.

To Assemble and Serve:
Put some smaller pieces of the Maqui Berry Nougat on each plate and top with two scoops of the reserved refrigerated nougat. Plate the Violet Flower Ice Cream and Maqui Berry Sauce off-center. Garnish with fresh violet flowers.