Celery Ice Cream with Chocolate Cup
Ice cream made from celery purée, served in a homemade chocolate cup.
Ingredients
Gelatin powder
2 g
Water (for mixing with gelatin powder)
2 tsp
Celery (blended into a paste)
to taste
Heavy cream
to taste
Sugar
to taste
Soy lecithin
to taste
Milk powder
to taste
Condensed milk
to taste
Chocolate (chopped)
to taste
Instructions
1
Preparation
Use a blender to blend the celery into a paste; mix the gelatin powder with the water until smooth; inflate a balloon and set aside.
2
Making the Ice Cream
Place the heavy cream and sugar in a pot and cook until thickened. Add the soy lecithin and milk powder and bring to a boil. Stir in the gelatin-water mixture and condensed milk until well combined. Remove from the heat, add the celery paste and mix well. Pour the mixture into an ice cream machine and churn for about 20-25 minutes. Remove, pour into a mold, and place in the freezer until frozen into ice cream. Set aside.
3
Making the Chocolate Cup
Chop the chocolate and melt it over a double boiler using hot water. Dip the inflated balloon into the melted chocolate and place it on a work surface lined with parchment paper. Allow it to set until firm, then pop the balloon to release it, forming a chocolate cup.
4
Assembly
Unmold the ice cream and place it into the chocolate cup. Serve immediately.
