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HONEY & THYME ICE CREAM

Add the alga-agar to the cream and boil in a pot; heat the honey and lemon juice; then, add the sprig of thyme, cover and leave to infuse for 10 minutes. Drain and add to the cream. Put everything in a bowl and place in the fridge. When the ice cream is ready, place in a blender and whisk to obtain a cream. Set aside in a bag.

HONEY & THYME ICE CREAM

Add the alga-agar to the cream and boil in a pot; heat the honey and lemon juice; then, add the sprig of thyme, cover and leave to infuse for 10 minutes. Drain and add to the cream. Put everything in a bowl and place in the fridge. When the ice cream is ready, place in a blender and whisk to obtain a cream. Set aside in a bag.

VIOLET SORBET
Heat the sweets in the water until they melt. Place this mixture in an ice cream maker (or a bowl) and leave in the freezer. Then, break the ice into pieces and whisk in the blender.  

ROSE PETAL ICE CREAM
Carefully wash the rose petals. Next, cut them up. Boil the milk and, off the heat, infuse the petals for 10 minutes. Then, drain the preparation. Beat the egg yolks with the sugar until white. Add in the milk and cream; cook this mixture on a low heat; keep stirring until it thickens and covers the spoon. If you have a temperature gauge, stop cooking when the mixture reaches 85º. Stir for a minutes, then add in the syrup and rose water. Leave the cream to cool before covering; leave to stand for 2 hours. Then, whisk in an ice cream maker.
 
CRYSTALLISED ROSE PETAL
Brush the rose petals carefully with lightly beaten egg white; then sprinkle them with the sugar crystals. Next, leave them to dry on a cake rack for 15 minutes. Serve the rose ice cream with these crystallised petals.
 
ROSE HIP MERINGUE
Reduce the rose hip juice with the grated yellow lemon, then, add the freeze-dried whites. Assemble everything in the blender, making use of a bag of small meringues; bake for 8 hours in the oven at 80º.
 
ELDERFLOWER SYPHON
Heat the almond milk with the honey; leave the elderflower to infuse for 10 minutes while covered; strain. Add the lanthanum and mix everything. Pour the contents into a syphon and add two loads of CO2; set aside in the cold.
 
LAVENDER SYRUP
Bring to the boil, and then set aside.
 
DRESSING
Clean the flower in water with a little lime; then, dry on kitchen roll. 
 
PRESENTATION
Present the honey & thyme ice cream on a cold plate; decorate the meringue with the flowers & the crystallised rose flower; cover everything with a scoop of rose and violet ice cream; carefully drizzle a little lavender syrup over the preparation.

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Ingredients 4 persons
  • HONEY & THYME ICE CREAM
  • 1/2 l lactose-free cream
  • 1 sprig thyme flower
  • 3 spoonfuls honey
  • 1 spoonful lemon juice
  • 6 g alga-agar
  • 1 spoonful cornflour
  • VIOLET SORBET
  • 125 g violet sweets
  • 500 ml mineral water
  • ROSE PETAL ICE CREAM
  • 2 nice untreated roses
  • 1/2 l almond milk
  • 15 cl lactose-free cream
  • 5 cl rose syrup
  • 5 cl rose water
  • 7 egg yolks
  • CRYSTALLISED ROSE PETAL
  • 50 g sugar
  • some twenty untreated rose petals
  • 1 egg white
  • ROSE HIP MERINGUE
  • 300 ml rose hip juice
  • 30 g freeze-dried egg white
  • 1 yellow lemon
  • ELDERFLOWER SYPHON
  • 1/4 l almond milk
  • ¼ vegetarian cream
  • 100 g elderflower
  • 1 spoonful maple syrup
  • 1 g xanthan
  • LAVENDER SYRUP
  • 5 spoonfuls agave syrup
  • 10 g lavender flower somite
  • 2 spoonfuls lime juice
  • DRESSING
  • Rose
  • Jasmine
  • Marigold
  • Cornflower
  • Poppy
  • Pansy and Begonia
  • Upper section lemon verbena
  • Upper section citronella.
Recipes. The Cook & Chef Institute