Fermented blueberries/flowering gum

Fermented blueberries/flowering gum

By
From
Igni
Serves
4 with extra blueberries
Photographer
Julian Kingma

Another ice cream. But why not? I think as chefs we can often get too tricky when it comes to dessert and in doing so use a lot of emulsifiers and gelatins that can weigh heavily on the diner, leaving you to digest a lot of what are – essentially – gluing agents. I’d much rather have something simple, clean and fresh like ice cream instead. This one took me a while to get right. After some tweaking we served it first to a regular but I was still unsure of it. It only got its place on the menu when the kitchen crew from Embla came around, tried it, went mad for it and asked for seconds, so I just sent the whole tub I had prepared. We now serve it with Davidson plum and pine needle yoghurt, using the fermented blueberries instead in a petit four.

Ingredients

Quantity Ingredient
freeze-dried blueberry powder, to serve

fermented blueberries

Quantity Ingredient
1 litre acidic goat's whey
pinch salt flakes
pinch sugar
1 tablespoon raw honey
500g blueberries, washed in filtered water
ultra-tex 4 starch powder

flowering gum ice cream

Quantity Ingredient
275g goat's milk
250g jersey cream
100g flowering gum leaves
7 egg yolks
220g sugar

Method

  1. Mix the whey, salt, sugar and honey, and whisk to dissolve the ingredients. Add the mixture to a vacuum bag together with the blueberries and seal for 5 seconds. Leave to sit at room temperature for 3 days or until the berries have fermented (they’ll have a light fizz to them and will have started to shrivel). Transfer to a non-reactive container and place in the fridge.

    For the ice cream, warm the milk, cream and gum leaves in a saucepan to 85°C. Whisk the yolks and sugar together until pale and fluffy. Slowly temper the warm milk mixture into the eggs, whisking to combine. Transfer the mixture to a blender and blitz for 10 seconds, then strain and chill before pouring into an ice cream machine and churning until frozen.

    Strain the liquid from the blueberries and thicken with ultra-tex 4 to pouring consistency (you’ll need to add about 2 per cent of the liquid weight). Pour the liquid over the berries and return to room temperature.

    To serve, add a tablespoon of the blueberries and liquid to the centre of four shallow serving bowls. Top each with a spoonful of ice cream and dust with a little freeze-dried blueberry powder to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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