Shrimp Carpaccio with Yogurt Ice Cream

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Yogurt ice cream, like any other type, requires time and precise adherence to the technology. The task becomes significantly easier if you use a professional ice cream maker. The best ice cream makers come from Italian brands, and in their professional machines, perfect consistency ice cream can be made in twenty minutes from any mixture.

Ingredients

Fennel - 1.4 oz
Shrimp - 11.3 oz
Romaine lettuce - 0.6 oz
Oranges - 2.1 oz
Yogurt powder - 13 fl oz
Chopped almonds - 1.4 oz
33% Cream - 7 fl oz
Sugar - 1.8 oz
Whole egg - 2 pieces
Glucose Powder - 0.7 oz
Salt - to taste

Step by Step guide

Step 1

Whisk the egg yolks with sugar. Heat the cream and mix it with the yolks, yogurt, and glucose. Churn the mixture in an ice cream maker.

Step 2

Heat salted water in a saucepan. Once it reaches a boil, add the shrimp and blanch for about five seconds, then transfer them to a paper towel to absorb any excess moisture.

Step 3

Arrange the cleaned shrimp on a sheet of parchment paper in a single layer, close together. Cover with another sheet of paper and pound until the shrimp are flattened to a few millimeters thick. Place them directly on the paper in the refrigerator for half an hour (if you're short on time, you can also use the freezer for fifteen to twenty seconds) to allow the shape to set.

Step 4

Carefully transfer the shrimp carpaccio to the plates you will serve at the table, garnishing it with orange segments (peeled and membrane removed), slices of fennel, almond petals, and frisée lettuce leaves. Serve with a scoop of yogurt ice cream.