29 Jul 2018
The second and richer of two desserts is an ice cream paired with something nice for textural contrast. Before it was matcha with a chocolate cookie crumble, this time it's all about walnut with an ice cream infused with walnut flavor and served with more shaved walnuts. On top is a sweet and tart plum sauce for a nice fruity flavor note to top things off.
This dish was unfortunately the only "disaster" of the night. The first picture is the actual toasted walnut ice cream from a previous practice run. The second picture is what was served after the ice cream base refused to freeze during prep in my hot apartment and was more of a walnut soup. A last minute grocery run was required to grab some ice cream from Humphrey Slocombe in order to have something to serve. I hate serving things I didn't make, but fortuantely Humphrey Slocombe makes absolutely stupendous ice cream and it all worked out.
The plum sauce used here is a fluid gel, and one that I had never practiced before. All in all not bad for a first and totally improvised attempt. It's seasoned with a fair amount of balsamic vinegar so that it can counterbalance the ice cream. Next time I'd probably pipe it from a squeeze bottle instead of a pastry bag, and take my time to get a better presentation, but melting was a top concern here.
Makes about 1qt.
150g shelled walnuts
425g milk (100%)
425g cream (100%)
25g glucose syrup (3% milk+cream)
4.25g salt (0.5% milk+cream)
2.55g locust bean gum (0.3% milk+cream)
100g sugar (12% milk+cream)
3 large egg yolks (~50g)
375g plums, pitted and sliced
20g balsamic vinegar
Walnut halves, shaved on mandoline