Acacia spring dessert
Ingredients
FOR THE ACACIA SYRUP
1 l water
1 kg sugar
0.1 kg fresh acacia flowers
FOR THE ACACIA CREAM
0.5 l milk
0.165 l cream
0.002 kg ice cream stabiliser
0.003 kg glucose
0.12 l acacia syrup
0.2 kg dehydrated acacia
FOR THE ACACIA SORBET
0.06 l water
0.04 l acacia syrup
0.03 kg dextrose
0.003 kg glucose
2 units isinglass
0.001 kg ice cream stabiliser.
For the acacia syrup:
Put the sugar and water into a saucepan and bring to the boil; then cook for 5 minutes.
Add in the fresh acacia and seal; vacuum-cook for 12 hours at 70ºC.
For the acacia cream:
Infuse the milk with acacia in a pan on a low flame. Remove from the flame and add the stabiliser, acacia syrup, dextrose, glucose, cream and dehydrated acacia; heat to 85ºC. Remove from the flame and place in a reverse bain marie. Filter and set aside.
For the acacia sorbet:
Put all the ingredients (except the isinglass) in a pan and heat to 85ºC. Cool the mixture to 50ºC and add in the hydrated isinglass. Cool in a reverse bain marie. Freeze.
