Ingredients
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Beet Root Stems
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300 g beet stems
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100 g beetroot juice
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100 g syrup
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100 g extra virgin olive oil
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marjoram dried
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Mini Beet Sous Vide
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10 pieces baby beetroot
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150 g beetroot juice
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20 g extra virgin olive oil
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2 pieces marjoram dried
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Gorgonzola Creme
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600 g Milk
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460 g gorgonzola cheese
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1 sheet gelatine leaf
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250 g Cream
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0.8 g xanthan gum
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Gorgonzola Bisquit (slices, chips, crumble)
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300 g Butter
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300 g gorgonzola cheese
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130 g Egg Yolks
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400 g Sugar
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190 g egg whites
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80 g Flour
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Pistachio Ice Cream
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310 g cold water
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40 g Sugar
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25 g dextrose
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50 g pro crema
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10 g glycerin
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85 g pistachio
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100 g pistachiotoasted
Directions
This absolutely amazing pistachio ice cream recipe is brought to you by chef Thomas Bühner. Thomas is an award-winning chef and has led on of the top restaurants in Germany. The official name of the dish is Gorgonzola, Beetroot, Marjoram and Umeboshi Plum.
Beet Root Stems
- Vacuum the stems with the liquid and cook then in sous vide bath for 20 minutes at 92 degrees celsius.
- Refresh in ice.
- Glaze them with their cooking liquid.
Mini Beet Sous Vide
- Cook for 1 hour and 30 min at 92°C in sous vide bath.
- Glaze with cooking liquid.
Beetroot Creme
- Proceed in the same way as with the baby beets but using big beetroot.
- Cut them in 1cm thick pieces and cook in steam oven for 2 hours.
- Make a cream out of them in a thermomix. Passing the puree through a sieve to texturize.
Gorgonzola Creme
- Place gorgonzola and cream in Thermomix at 60°C.
- Mix for 5 min.
- Incorporate the gelatine when the cream is 40 °C and then texturize with xanthan gum and pass through sieve.
Gorgonzola Shell
- Cook the milk and pour the boiling milk over the cheese to melt it and make a fine cream.
- Put the gelatine in once it is melted to obtain a fine cream
- Check the salt and separate 250 ml.
- Blend with hand mixer until you have a smooth cream.
- Put in the fridge for 4 hours.
- Make a semi-spherical shell shape by dipping the spoon in liquid nitrogen and obtaining a gorgonzola frozen shape.
- Before you plate, break it in pieces of 5cm diameter.(photo)
Gorgonzola Bisquit (Slices, Chips, Crumble)
- Make a genoise 4/4 plum cake style with the cheese and eggs.
- Whip the egg whites and incorporate in the end.
- Cook at 170°C 30 min.
- Obtain the chips by slicing very thin slices of frozen biscuit and put in kitchen dehydrator for 24 hours at 45 degrees.
Pistachio Ice Cream
- Mix the ingredients in thermomix at 50 degrees and refresh immediately.
- Mix with the pistacho praline and make a fine cream.
- Vacuum pack the ice mix and put it in the fridge for 24 hours.
Umeboshi Plum
- Peel the umeboshi and break into small pieces.