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



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Rosemary and yoghurt ice cream

Caramelised seaweed

Yoghurt cream

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

To serve

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
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
Preheat a steam oven to 100°C
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
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
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
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
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
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
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
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
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
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
Repeat with the remaining mixture, then remove the sponges from the cups and place in the freezer until ready to serve
Preheat a steam oven to 80°C
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
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
Preheat the oven to 150°C/gas mark 2
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
Shortly before serving, remove the rosemary cream from the freezer and process in a Pacojet to form a smooth ice cream
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
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