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Pistachio Ice Cream Recipe With Gorgonzola, Beetroot & Umeboshi Plum

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Pistachio Ice Cream Recipe With Gorgonzola, Beetroot & Umeboshi Plum

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Ingredients

Adjust Servings:
Beet Root Stems
300 g beet stems
100 g beetroot juice
100 g syrup
100 g extra virgin olive oil
marjoram dried
Mini Beet Sous Vide
10 pieces baby beetroot
150 g beetroot juice
20 g extra virgin olive oil
2 pieces marjoram dried
Gorgonzola Creme
600 g Milk
460 g gorgonzola cheese
1 sheet gelatine leaf
250 g Cream
0.8 g xanthan gum
Gorgonzola Bisquit (slices, chips, crumble)
300 g Butter
300 g gorgonzola cheese
130 g Egg Yolks
400 g Sugar
190 g egg whites
80 g Flour
Pistachio Ice Cream
310 g cold water
40 g Sugar
25 g dextrose
50 g pro crema
10 g glycerin
85 g pistachio
100 g pistachio toasted
Cuisine:

This absolutely amazing pistachio ice cream recipe is brought to you by chef Thomas Bühner. Thomas is an award-winning chef and has led on of the top restaurants in Germany.

  • 2 hours
  • Serves 4
  • Medium

Ingredients

  • Beet Root Stems

  • Mini Beet Sous Vide

  • Gorgonzola Creme

  • Gorgonzola Bisquit (slices, chips, crumble)

  • Pistachio Ice Cream

Directions

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This absolutely amazing pistachio ice cream recipe is brought to you by chef Thomas Bühner. Thomas is an award-winning chef and has led on of the top restaurants in Germany. The official name of the dish is Gorgonzola, Beetroot, Marjoram and Umeboshi Plum.

Beet Root Stems

  1. Vacuum the stems with the liquid and cook then in sous vide bath for 20 minutes at 92 degrees celsius.
  2. Refresh in ice.
  3. Glaze them with their cooking liquid.

Mini Beet Sous Vide

  1. Cook for 1 hour and 30 min at 92°C in sous vide bath.
  2. Glaze with cooking liquid.

Beetroot Creme

  1. Proceed in the same way as with the baby beets but using big beetroot.
  2. Cut them in 1cm thick pieces and cook in steam oven for 2 hours.
  3. Make a cream out of them in a thermomix. Passing the puree through a sieve to texturize.

Gorgonzola Creme

  1. Place gorgonzola and cream in Thermomix at 60°C.
  2. Mix for 5 min.
  3. Incorporate the gelatine when the cream is 40 °C and then texturize with xanthan gum and pass through sieve.

Gorgonzola Shell

  1. Cook the milk and pour the boiling milk over the cheese to melt it and make a fine cream.
  2. Put the gelatine in once it is melted to obtain a fine cream
  3. Check the salt and separate 250 ml.
  4. Blend with hand mixer until you have a smooth cream.
  5. Put in the fridge for 4 hours.
  6. Make a semi-spherical shell shape by dipping the spoon in liquid nitrogen and obtaining a gorgonzola frozen shape.
  7. Before you plate, break it in pieces of 5cm diameter.(photo)

Gorgonzola Bisquit (Slices, Chips, Crumble)

  1. Make a genoise 4/4 plum cake style with the cheese and eggs.
  2. Whip the egg whites and incorporate in the end.
  3. Cook at 170°C 30 min.
  4. Obtain the chips by slicing very thin slices of frozen biscuit and put in kitchen dehydrator for 24 hours at 45 degrees.

 Pistachio Ice Cream

  1. Mix the ingredients in thermomix at 50 degrees and refresh immediately.
  2. Mix with the pistacho praline and make a fine cream.
  3. Vacuum pack the ice mix and put it in the fridge for 24 hours.

    Umeboshi Plum

  1. Peel the umeboshi and break into small pieces.

Thomas Bühner

Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt.

Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars.

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