Grape Sherbet and Olive Oil Ice Cream
Grape Sherbet, Armagnac Raisins, Olive Oil Cake Crumbs, Herb Oil
Pastry Chef Anna Posey of Elske | Chicago
Adapted by StarChefs | september 2024
INGREDIENTS
Grape Sherbet:
Yield: 2 kilograms
540 grams concord grape purée
500 grams buttermilk
2 grams malic acid
260 grams heavy cream
200 grams whole milk
380 grams granulated sugar
120 grams glucose powder
5 grams ice cream stabilizer
Olive Oil Ice Cream:
Yield: 2 kilograms
50 grams nonfat milk powder
150 grams granulated sugar
6 grams kosher salt
3 grams ice cream stabilizer
1 kilogram whole milk
160 grams heavy cream
160 grams sweetened condensed milk
80 grams glucose syrup
180 grams egg yolks
180 grams Corto TRULY 100% extra virgin olive oil
Olive Oil Cake Crumbs:
Yield: 1 sheet cake
245 grams egg white
6 grams kosher salt
435 grams sucrose
100 grams egg yolk
55 grams lemon juice
5 grams lemon zest
20 grams vanilla extract
360 grams Corto TRULY 100% extra virgin olive oil
255 grams sifted cake flour
Armagnac Raisins:
Yield: 1 cup
100 grams grapes
300 grams brandy
200 grams granulated sugar
1 vanilla bean, scraped
Marigold Oil:
35 grams marigold leaves
20 grams fresh spinach
300 grams Corto 51/49 extra virgin olive oil and canola oil blend
To Assemble and Serve:
Yield: 1 serving
Corto TRULY 100% extra virgin olive oil
Marigold leaves
METHOD
For the Grape Sherbet:
In a mixing bowl, combine grape purée, buttermilk, and malic acid. Cover and refrigerate. In a pot over medium heat, combine cream and milk. Whisk in remaining ingredients. Bring mixture to a boil then remove from heat and chill over an ice bath. Once completely cooled, whisk in grape-buttermilk mixture. Cover and refrigerate overnight. The next day, process mixture in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Olive Oil Ice Cream:
In a mixing bowl, whisk to combine milk powder, sugar, salt, and stabilizer. Set aside. In a pot over medium-high heat, combine milk, cream, condensed milk, and glucose. Whisk in sugar mixture. Bring to a boil, stirring frequently. Remove from heat and set aside. In a mixing bowl, whisk to combine egg yolks. Temper with hot milk mixture, then transfer egg yolk mixture to milk mixture. Whisk to combine. Return pot to medium-low heat and cook until mixture reaches 180°F, stirring constantly. Remove from heat. Using an immersion blender, add olive oil and blend until well combined. Strain and chill over an ice bath. Transfer to an airtight container and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.
For the Olive Oil Cake Crumbs:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and salt until a foam-like consistency is achieved. Add 217 grams sucrose and continue to mix on high speed until stiff peaks form. Transfer mixture to a mixing bowl and set aside. In the bowl of a stand mixer, combine egg yolks, lemon juice, lemon zest, vanilla extract, and remaining sucrose. Mix on high speed until mixture thickens and a ribbon-like consistency is achieved. Fold in olive oil. Working in batches, fold in flour and egg white mixture. Once combined, transfer mixture to a parchment-lined sheet tray. Bake until cake pushes back slightly. Let rest. Once cooled, tear into small pieces and transfer to a wire rack. Place in oven and dehydrate overnight, or until crispy. The next day, transfer to deli containers and reserve.
For the Armagnac Raisins:
Heat dehydrator. Place grapes on a wire rack and dehydrate overnight. The next day, in a saucepan over medium-high heat, bring brandy, sugar, and vanilla to a simmer. Reduce heat and add dehydrated raisins. Continue to cook until a syrup-like consistency is achieved. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Marigold Oil:
In a blender, combine all ingredients. Blend 2 minutes on high speed, or until warmed through and bright green in color. Strain and chill mixture over an ice bath. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
Place 1 scoop Grape Sherbet and 1 scoop Olive Oil Ice Cream in a round silicone mold. Press down until mixture fills the mold and a flat, round circle is achieved. Cover and freeze overnight. Once frozen, pop Grape Sherbet-Olive Oil Ice Cream out of mold onto a small serving plate. Top with desired amount Olive Oil Cake Crumbs and Armagnac Raisins. Drizzle with Marigold Oil and olive oil. Finish with marigold leaves.
