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PORCINI ICE CREAM

Course: Dessert
Cuisine: Yunnan
Featuring: Dairy Eggs

Ingredients

- 30g dried porcini mushrooms
- 400g milk
- 110g egg yolk
- 90g granulated sugar
- Honey to taste
- 150g cream
- 10g cornstarch

Method

1.Soak the porcini mushrooms in hot water for 20-30 minutes.

2.Blend the milk and porcini mushrooms and pour the mixture into a pot. Add the cream and bring to a boil, then remove from the heat to cool a little.
3.Beat together the egg yolks, sugar, and cornstarch.
4.Add the milk and cream mixture to the egg yolk mixture, beating to combine. Add back into the pot and bring to the boil, stirring continuously to avoid lumps. When the mixture has thickened, add enough ice water to bring the temperature down to room temperature. Freeze in an ice cream machine.

Pairings

MARSALA SUPERIORE RUBINO DOC

Grape: Nero d’Avola Ageing: 24 months in oak barrel Vinification: fortified with wine brandy aged...

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