Did you know that olive oil ice cream made with Pacojet is really versatile, as you can flavour it in so many ways?
Here's an example. Below we've included a recipe by chef Matteo Ciarimboli, for making ironed prawns served with ice cream whisked with olive oil.
For the ironed prawns:
Peel the prawns and place them on two sheets of heat-resistant baking film – one on top and one underneath; grease with oil, flatten with a meat tenderiser and place in the fridge.
When it's time to serve, pass a hot iron over the baking film for a few seconds, remove the baking film from the top, and garnish with sea salt flakes and a sprinkling of aromatic herbs.
For the olive oil ice cream:
Take 100 g of prawn heads, vacuum-pack them in a cooking bag with 80g of mild extra-virgin olive oil and let them simmer in water at 85°C for 20 minutes, then blast chill.
Prepare a roux with
- 500g of milk,
- 10g of dextrose,
- 30 g of granulated sugar and
- 2 egg whites,
Pasteurise at 85°C and add 2g of neutral ice-cream mix, Finally, add the filtered oil from the vacuum-pack. Blast freeze at -18°C in a Pacojet beaker.
Pacotise when ready to serve!!
Over to you. Which creations do you use your Pacojet for?
Pacojet from Sirman is exclusively available in Malta at the Catering Centre.
St Paul's Bay | Paola | Valletta | Victoria, Gozo