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'The yoghurt meets the sea' – rosemary and yoghurt ice cream with yoghurt sponge, pineapple and caramelised seaweed

by Francesco Bracali
  1. The yoghurt meets the sea – rosemary and yoghurt ice cream with yoghurt sponge, pineapple and caramelised seaweed
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This striking molecular dessert recipe by Francesco Bracali involves several impressive cheffy techniques, making it the perfect pudding to serve as part of a Michelin-quality dinner party menu. With a rich chocolate cream, fragrant yoghurt and rosemary sorbet and fluffy yoghurt sponge contrasting with juicy chunks of pineapple and a dramatic charcoal crumb, this dish is sure to linger on in the minds (and palates) of your guests for years to come.

First published in 2016
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Ingredients

Metric

Imperial

Rosemary and yoghurt ice cream

  • 487g of plain yoghurt
  • 100g of sugar
  • 200g of water
  • 20g of fresh rosemary

Caramelised seaweed

  • 50g of sea lettuce
  • 100g of sugar
  • 50g of water

Yoghurt cream

  • 5 egg whites
  • 60g of caster sugar
  • 130g of double cream
  • 100g of white chocolate, chopped
  • 150g of plain yoghurt, drained
  • 20g of yoghurt powder
  • 4g of gelatine, soaked in cold water
  • 1 pinch of salt

Yoghurt sponge

Black charcoal crumble

  • 90g of butter
  • 110g of brown sugar
  • 110g of flour
  • 50g of almond flour
  • 40g of yoghurt powder
  • 40g of egg white
  • 1/2 tsp charcoal powder

Pineapple in raspberry syrup

  • 1 pineapple, peeled and cored
  • 700g of water
  • 320g of sugar
  • 1/4 vanilla pod
  • 1 orange, zest only
  • 1 lemon, zest only
  • 1 tsp raspberry powder
  • 3 drops of red food colouring

To serve

SAVE RECIPE

Equipment

  • Vacuum bags
  • Chamber sealer
  • Steam oven
  • Dehydrator
  • Pacojet
  • Thermometer
  • Hand whisk
  • Electric mixer
  • Siphon bottle or cream whipper
  • 2 siphon cartridges
  • Food processor

Method

1
Begin by preparing the yoghurt for the rosemary ice cream. Place a sieve or piece of muslin over a bowl and pour in the yoghurt. Transfer to the fridge and leave to strain overnight
  • 487g of plain yoghurt
2
Meanwhile, prepare the rosemary syrup. Combine the sugar and water together in a pan and heat gently until dissolved. Once a syrup has formed, pour into a bowl or suitable container, add the rosemary and set aside to infuse overnight
  • 20g of fresh rosemary
  • 100g of sugar
  • 200g of water
3
Preheat a steam oven to 100°C
4
For the caramelised seaweed, prepare a syrup by gently heating the sugar and water together in a pan until the sugar has dissolved. Place the sea lettuce in a vacuum bag and pour over the sugar, then seal and steam for 8 minutes
  • 100g of sugar
  • 50g of water
  • 50g of sea lettuce
5
Drain the sea lettuce from the bag and arrange the pieces across a baking mat. Transfer to a dehydrator set to 70°C and allow to dry out for 6 hours, then store in an airtight container until ready to serve
6
After the yoghurt has finished straining prepare the rosemary ice cream. Remove the rosemary from the syrup and weigh out 300g, mixing through the strained yoghurt until thoroughly combined. Pour into a Pacojet container and store in the freezer until required
7
For the yoghurt cream, mix together the egg whites and the sugar in a large bowl and set aside. Gently heat the cream until simmering in a medium pan and pour over the egg white mixture. Mix to combine, then transfer back to the pan and heat again, bringing the temperature up to 82°C
  • 60g of caster sugar
  • 5 egg whites
  • 130g of double cream
8
Place the chopped chocolate in the bowl and pour over the hot cream mixture, whisking gently until the chocolate has melted. Squeeze any excess water from the soaked gelatine and add to the bowl, mixing well until combined
  • 100g of white chocolate, chopped
  • 4g of gelatine, soaked in cold water
9
Allow the mixture to cool a little, then mix through the yoghurt, salt and yoghurt powder. Pour into a container or dish and place in the freezer to set for 10 minutes
  • 1 pinch of salt
  • 150g of plain yoghurt, drained
  • 20g of yoghurt powder
10
Meanwhile, prepare the batter for the yoghurt sponge. Combine the egg whites with the sugar and whisk to soft peaks. Add the almond flour and powders to the bowl and stir to combine, then place the mixture in the fridge to rest for 20 minutes
11
Remove the yoghurt cream from the freezer and line the container with cling film, ensuring the cling film is touching the cream to prevent a skin from forming. Place in the fridge and leave to chill until required
12
For the charcoal crumble, cream together the butter and sugar using a stand mixer. Fold through the egg whites, then add the two flours, charcoal and yoghurt and mix again until the mixture forms a smooth dough. Place the dough in the fridge and leave to rest for 30 minutes
  • 110g of brown sugar
  • 90g of butter
  • 40g of egg white
  • 1/2 tsp charcoal powder
  • 110g of flour
  • 50g of almond flour
  • 40g of yoghurt powder
13
Remove the yoghurt sponge batter from the fridge and pour into a siphon with 2 gas charges. Squirt a shot into a plastic cup, topping up the mixture until the cup is half full, and cook in the microwave for 30 seconds to form a light, fluffy sponge
14
Repeat with the remaining mixture, then remove the sponges from the cups and place in the freezer until ready to serve
15
Preheat a steam oven to 80°C
16
For the pineapple, prepare a syrup by combining the water, sugar, vanilla and orange and lemon zests together in a pan and heating gently until thickened. Remove from the heat, then add the raspberry powder and food colouring to the pan and mix well to combine
  • 700g of water
  • 320g of sugar
  • 1/4 vanilla pod
  • 1 orange, zest only
  • 1 lemon, zest only
  • 1 tsp raspberry powder
  • 3 drops of red food colouring
17
Slice the pineapple in half lengthways and place the pieces in a vacuum bag. Pour over the syrup, seal and steam in the oven for 15 minutes
  • 1 pineapple, peeled and cored
18
Preheat the oven to 150°C/gas mark 2
19
To finish the charcoal crumble, remove the rested dough from the fridge and, by hand or using a food processor, break down into a coarse crumb. Spread the crumb across a lined baking tray or silpat mat and bake in the oven for 7–8 minutes
20
Shortly before serving, remove the rosemary cream from the freezer and process in a Pacojet to form a smooth ice cream
21
To serve, spread 2 generous spoonfuls of yoghurt cream across each plate and place a scoop of rosemary ice cream in the centre. Scatter over chunky pieces of the pineapple, yoghurt sponge and charcoal crumble and garnish with edible flowers, salad burnet, raspberry powder and the caramelised seaweed. Sprinkle over a dusting of yoghurt powder and serve immediately
First published in 2016
Francesco Bracali

From eating bread and ragù as a child to running a two-starred restaurant in Tuscany, Francesco Bracali has stayed true to the area's local flavours and has helped bolster the region's already famous foodie credentials.

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