Cauliflower and White Chocolate Ice Cream

Baking and Desserts | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cauliflower and White Chocolate Ice Cream

Ingredients

Cauliflower - 14.1 oz
10% cream - 14 fl oz
Milk - 29 fl oz
Egg white - 8.5 oz
Sugar - 12.3 oz
Butter - 5.3 oz
White Chocolate - 8.8 oz
Honey - 3.5 oz
Vanilla Pod - 1 piece
Egg white - 7.1 oz
Wheat Flour - 1.4 oz
Ground Nutmeg - ¼ teaspoon
Watercress - ¼ bunch
Raspberry leaves - 3.2 oz
French Baguette - ¼ piece

Step by Step guide

Step 1

For the cauliflower ice cream, combine 175 g of cauliflower and 375 g of cream in a saucepan, bring to a boil, and cook for 12 minutes. Remove from heat, cover, and let steep. Strain the cream – you should have 250 ml left. In a bowl, whisk 180 g of yolks with 125 g of sugar. Bring 500 ml of milk to a boil and, while stirring, slowly add it to the yolks. Return the mixture to the heat and cook on low until thickened. Pour the hot cream over chopped white chocolate, stir until dissolved. Add the cream. Strain the mixture, cool, and transfer to an ice cream maker. Churn according to instructions, then transfer the ice cream to a container and place in the freezer.

Step 2

For the caramelized bread, preheat the oven to 392°F. In a saucepan, combine butter and honey, heating over medium heat. Add the crumbled baguette, mixing with a spoon. Spread the bread on a silicone mat or parchment and place in the oven for 10 minutes. Reduce the temperature to 176°F and keep the bread crumbs for another hour until they become croutons.

Step 3

For the vanilla puree, place the remaining cauliflower and vanilla (seeds and pod) in a saucepan, cover with milk, and bring to a boil. Reduce the heat and cook, covered, for 10–15 minutes. Drain the florets in a colander, removing the vanilla pod. Puree the cauliflower with a blender, adding 50 g of cream and 45 g of sugar. Pass the puree through a sieve and cool before use.

Step 4

For the nutmeg biscuit, preheat the oven to 356°F. Whip the egg whites to soft peaks, gradually adding 90 g of sugar, then increase the speed and continue whipping to stiff peaks. In a separate bowl, whisk the yolks with the remaining sugar until creamy, then add flour and nutmeg. Fold in one-third of the egg whites, then gently add the remaining whites using a silicone spatula. Pour the batter into a parchment-lined mold and bake in the oven for 25–30 minutes (check for doneness with a wooden stick). Allow the biscuit to cool completely, then tear it into small pieces.

Step 5

To serve, place a culinary ring in the center of a plate and fill it with some vanilla puree. Form quenelles from the prepared ice cream and place them on top. Arrange pieces of biscuit nearby, and sprinkle the quenelles with caramelized bread. Garnish the dessert with raspberries and watercress.