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Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream


Ingredients

  • Calamari
  • 30g Clean Calamari
  • Puffed Rice
  • Sprouts
  • Cream Of Pecorino And Taggiasca Olives
  • 100g Fresh Cream
  • 100g Pecorino Romano
  • 10 Taggiasca Olives
  • 1g Special Ingredients Xanthan gum
  • Hazelnut Ice Cream
  • 215g Gelato Damare Pro Gelato Ice Cream Base Mix
  • 574g Whole Milk
  • 210g Fresh Cream (35% Fat)
  • 120g Hazelnut Paste

Steps

  • Cream Of Pecorino and Patè of Taggiasche Olives
  • Step 1

    Blend all the ingredients together and bring to boil in a pan.

  • Hazelnut Ice Cream
  • Step 1

    Blend 200g of milk and 215g Gelato Damare Pro Gelato Ice Cream Base Mix.

  • Step 2

    Add the mixture to a saucepan and heat gently to 80°C. Constantly stirring with a whisk.

  • Step 3

    Continue to simmer for 5 minutes.

  • Step 4

    Remove the mixture from the heat.

  • Step 5

    Add the remaining 374g of milk and 210g of fresh cream to the previous mix. Blend for 2 minutes all together.

  • Step 6

    Put the mixture in a sealed container and refrigerate for 24 hours.

  • Step 7

    Put the mix in the batch freezer or Ice Cream machine.

  • Calamari
  • Step 1

    Using either a wok or frying pan. Heat approx 50ml of olive oil on high heat.

  • Step 2

    Add Calarmi and cook for 30 seconds on high heat whilst constantly stiring.

  • Preperation
  • Step 1

    Arrange the pecorino and olive sauce on the bottom.

  • Step 2

    Place the Calamari to the side.

  • Step 3

    Add the Hazelnut Ice Cream.

  • Step 4

    Add garnish if you wish. In this recipe we added puffed rice and sprouts.

     

     


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  • author By specialingredientsltd
  • Category: CalamariEnglish RecipesGelatoGelato Damare English RecipesGelato Damare RecipesIce Cream & SorbetSpecial Ingredients RecipesXanthan Gum
  • Difficulty Level:
  • Ratings:
  • Created: January 20, 2020
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