Ingredients
- 700 g whole milk
- 120 g sugar
- 50 g glucose
- 6 g gelatin
- 200 g DZJiNG Pastiche
Mint oil, za’atar, candied yuzu
Preparation
Preparation of the ice cream
- Heat the whole milk together with the sugar, glucose and DZJiNG Pastiche while stirring until everything is completely dissolved. Do not let the mixture boil.
- Meanwhile, soak the gelatin in cold water until soft.
- Squeeze out the gelatin and dissolve it in the warm mixture. Mix well so that the gelatin is fully absorbed.
- Let the mixture cool and then let it rest overnight in the refrigerator for optimal structure and flavor development.
- Then turn the ice cream in an ice cream maker to a creamy texture.
Za’atar crumble
- Make a classic crumble or shortcrust pastry crumble and work in Za’atar spices for a spicy, aromatic touch.
- Bake until golden brown and let cool completely.
Mint oil
- Make a fresh green oil based on mint or peppermint, matching the botanicals of DZJiNG Pastiche.
Finishing
- Serve a quenelle or scoop of the Pastiche ice cream on a layer of Za’atar crumble.
- Finish with a few drops of mint oil and candied yuzu or lemon for a fresh citrus accent.
