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Home / Anise Hyssop Ice Cream & Raspberry Noodles

Anise Hyssop Ice Cream & Raspberry Noodles

Anise Hyssop Ice Cream & Raspberry Noodles

Rating:

Recipe Created By:
Ramon Perez
Difficulty:
Advanced

  • Components Of Recipe
  • Goat Milk
  • Anise Hyssop Ice Cream
  • Raspberry Marshmallow Noodles
  • Eucalyptus Yogurt
  • Pistachio Sponge
  • Raspberry Meringue

Goat Milk

500g (17.6oz)

Method of Preparation

  1. Warm milk to 55°C/131°F.
  2. Place 1 drop Rennet in each mold.
  3. Add Goat milk. Allow to set in refrigerator.

Anise Hyssop Ice Cream

550g (19.4oz)
175g (6.2oz)
6g (0.2oz)
35g (1.2oz)
50g (1.8oz)
25g (0.9oz)
250g (8.8oz)
250g (8.8oz)
5g (0.2oz)

* can be replaced with

Method of Preparation

  1. Blanch Anise Hyssop, shock and blend. Weigh out to 250g of puree.
  2. Mix with and 50g sugar.
  3. Heat milk with sugar, glucose, and milk powder.
  4. At 45ºC/113ºF add stabilizer.
  5. At 65ºC/149ºF add cream and continue to cook to 85ºC/185ºF.
  6. Cool quickly to 8ºC/46ºF.
  7. Add Anise Hyssop puree and .
  8. Mix well and refrigerate overnight.
  9. Freeze according to ice cream machine manufacturers specifications.

Raspberry Marshmallow Noodles

75g (2.6oz)
150g (5.3oz)
50g (1.8oz)
100g (3.5oz)
50g (1.8oz)
25g (0.9oz)
75g (2.6oz)
30g (1.1oz)
25g (0.9oz)
200g (7.1oz)
25g (0.9oz)
50g (1.8oz)

* can be replaced with

Method of Preparation

  1. Begin to cook sugars with 75g water to 140ºC/284ºF.
  2. Meanwhile hydrate egg, white powder with 75g water.
  3. Begin to whip with whisk attachment on low-medium speed.
  4. Hydrate in the 50g water.
  5. Add to egg whites.
  6. Once sugar reaches 140ºC/284ºF, pour slowly over egg whites.
  7. Continue to whip until cool.
  8. Add and incorporate well.
  9. Transfer to piping bag fitted with small piping tip. Pipe "noodles" over mixture of , freeze dried raspberry powder and .

Eucalyptus Yogurt

350g (12.3oz)
18 drops
50g (1.8oz)
30g (1.1oz)

Method of Preparation

  1. Heat goat milk and whisk in .
  2. Add to .
  3. Add eucalyptus oil.
  4. Pour into iSi canister and charge 2X.
  5. Refrigerate 4 hours.

Pistachio Sponge

165g (5.8oz)
200g (7.1oz)
50g (1.8oz)
2g (0.1oz)
8g (0.3oz)
200g (7.1oz)
110g (3.9oz)
45g (1.6oz)
2 each
170g (6.0oz)

* can be replaced with

Method of Preparation

  1. Melt butter at 50ºC/120ºF. Sift flour, sugar, salt, and baking powder.
  2. In food processor mix eggs with invert sugar. Then add dries, with lime zest, followed by butter.
  3. Bake at 150ºC/360ºF for about 14 minutes.

Raspberry Meringue

100g (3.5oz)
5g (0.2oz)
5g (0.2oz)
1.1g (0.03oz)
0.4g (0.01oz)
0.2g (0.007oz)
25g (0.9oz)

* can be replaced with

Method of Preparation

  1. Mix sugar with , , and .
  2. Mix water with and .
  3. Whisk in . Whip in stand mixer on medium speed to stiff peaks.
  4. Reserve in piping bag.