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Grape Sherbet and Olive Oil Ice Cream
A composed frozen dessert pairing tart concord grape sherbet with rich olive oil ice cream, olive oil cake crumbs, Armagnac raisins, and bright marigold oil. The components are prepared separately, frozen, and assembled into a plated molded dessert.
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Ingredients
- 540 g Concord grape purée
- 500 g Buttermilk
- 2 g Malic acid
- 260 g Heavy cream (For the grape sherbet)
- 200 g Whole milk (For the grape sherbet)
- 380 g Granulated sugar (For the grape sherbet)
- 120 g Glucose powder
- 5 g Ice cream stabilizer (For the grape sherbet)
- 50 g Nonfat milk powder (For the olive oil ice cream)
- 150 g Granulated sugar (For the olive oil ice cream)
- 6 g Kosher salt (For the olive oil ice cream)
- 3 g Ice cream stabilizer (For the olive oil ice cream)
- 1000 g Whole milk (For the olive oil ice cream)
- 160 g Heavy cream (For the olive oil ice cream)
- 160 g Sweetened condensed milk (For the olive oil ice cream)
- 80 g Glucose syrup
- 180 g Egg yolks
- 180 g TRULY® 100% Extra Virgin Olive Oil (For the olive oil ice cream)
- 245 g Egg whites (For the olive oil cake crumbs)
- 6 g Kosher salt (For the olive oil cake crumbs)
- 435 g Sucrose (217 g is added to the egg whites; the remaining 218 g is mixed with the egg yolks)
- 100 g Egg yolks (For the olive oil cake crumbs)
- 55 g Lemon juice
- 5 g Lemon zest
- 20 g Vanilla extract (Used in the cake crumbs; the directions also mention vanilla in the raisin syrup, but give no separate quantity)
- 360 g TRULY® 100% Extra Virgin Olive Oil (For the olive oil cake crumbs)
- 255 g Cake flour (Sifted)
- 100 g Grapes (For the Armagnac raisins)
- 300 g Brandy (Armagnac is specified in the component title)
- 200 g Granulated sugar (For the Armagnac raisins)
- Vanilla extract (Added to the brandy-and-sugar syrup; no quantity specified)
- 35 g Fresh marigold leaves (For the marigold oil)
- 20 g Fresh spinach (For the marigold oil)
- 300 g La Padella® Sauté Oil (For the marigold oil)
- TRULY® 100% Extra Virgin Olive Oil (For drizzling at assembly; desired amount)
- Fresh marigold leaves (For finishing; desired amount)
Steps
- 1
For the grape sherbet, combine the concord grape purée, buttermilk, and malic acid in a mixing bowl. Cover and refrigerate.
- 2
In a pot over medium heat, combine the grape sherbet cream and milk. Whisk in the grape sherbet sugar, glucose powder, and ice cream stabilizer.
- 3
Bring the grape sherbet dairy mixture to a boil, then remove it from the heat and chill it over an ice bath.
- 4
Once the cooked mixture is completely cooled, whisk in the refrigerated grape-and-buttermilk mixture. Cover and refrigerate overnight.
- 5
The next day, process the grape sherbet base in an ice cream machine according to the manufacturer's instructions. Transfer it to an airtight container and freeze.
- 6
For the olive oil ice cream, whisk the nonfat milk powder, sugar, kosher salt, and stabilizer together in a mixing bowl. Set the dry mixture aside.
- 7
In a pot over medium-high heat, combine the whole milk, heavy cream, sweetened condensed milk, and glucose syrup.
- 8
Whisk the dry sugar mixture into the milk mixture. Bring it to a boil, stirring frequently, then remove it from the heat and set it aside.
- 9
In a separate mixing bowl, whisk the egg yolks. Temper them with the hot milk mixture by gradually whisking hot liquid into the yolks, then transfer the yolk mixture back into the milk mixture and whisk to combine.
- 10
Return the pot to medium-low heat and cook the ice cream base, stirring constantly, until it reaches 180°F.
- 11
Remove the pot from the heat. Using an immersion blender, add the olive oil ice cream olive oil and blend until completely well combined.
- 12
Strain the olive oil ice cream base and chill it over an ice bath. Transfer it to an airtight container and refrigerate overnight.
- 13
The next day, process the olive oil ice cream base in an ice cream machine according to the manufacturer's instructions. Transfer it to a nonreactive container and freeze.
- 14
For the olive oil cake crumbs, heat the oven to 325°F.
- 15
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and salt until they reach a foam-like consistency.
- 16
Add 217 g of the sucrose and continue mixing on high speed until stiff peaks form. Transfer the whipped egg-white mixture to a mixing bowl and set aside.
- 17
In the stand-mixer bowl, combine the egg yolks, lemon juice, lemon zest, vanilla extract, and the remaining sucrose. Mix on high speed until thick and ribbon-like.
- 18
Fold the olive oil cake olive oil into the yolk mixture.
- 19
Working in batches, fold the sifted cake flour and the whipped egg-white mixture into the yolk mixture.
- 20
Transfer the combined batter to a parchment-lined sheet tray and bake until the cake pushes back slightly when pressed.
- 21
Let the cake rest. Once cooled, tear it into small pieces and transfer the pieces to a wire rack.
- 22
Place the cake pieces in the oven and dehydrate them overnight, or until crispy. The next day, transfer the crispy pieces to deli containers and reserve.
- 23
For the Armagnac raisins, heat a dehydrator. Place the grapes on a wire rack and dehydrate them overnight.
- 24
The next day, combine the brandy, sugar, and vanilla in a saucepan over medium-high heat. Bring the mixture to a simmer, then reduce the heat and add the dehydrated raisins.
- 25
Continue cooking the raisin mixture until the liquid reaches a syrup-like consistency. Remove it from the heat, let it cool, then transfer it to an airtight container and refrigerate.
- 26
For the marigold oil, combine the marigold leaves, spinach, and sauté oil in a blender. Blend on high speed for 2 minutes, or until the mixture is warmed through and bright green.
- 27
Strain the marigold oil and chill it over an ice bath. Transfer it to a squeeze bottle and refrigerate.
- 28
To assemble, place 1 scoop of grape sherbet and 1 scoop of olive oil ice cream in a round silicone mold.
- 29
Press down until the ice cream mixture fills the mold and forms a flat, round circle. Cover and freeze overnight.
- 30
Once frozen, remove the grape-sherbet-and-olive-oil-ice-cream portion from the mold onto a small serving plate.
- 31
Top with the desired amount of olive oil cake crumbs and Armagnac raisins. Drizzle with marigold oil and extra-virgin olive oil, then finish with fresh marigold leaves.
Notes
The source specifies overnight refrigeration, dehydration, and freezing but does not provide exact baking, dehydration, or ice-cream-machine durations beyond the stated overnight periods. The Armagnac raisins directions mention vanilla but the ingredient list does not provide a separate quantity; use the listed vanilla extract according to taste. Component yields are 2 kg for the grape sherbet, 2 kg for the olive oil ice cream, 1 sheet cake, 1 cup of raisins, and 1 serving for assembly.
Nutrition per serving
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