1 liter milk
300 grams heavy cream
150 grams powdered glucose
120 grams sugar
100 grams milk powder
150 grams whole eggs
3 large fig leaves, torn
300 grams butter
200 grams sugar
300 grams almond flour
225 grams buckwheat flour
6 grams salt
Heat milk and heavy cream in heavy-bottomed pot. Add sugars and milk powder, whisking constantly. Temper in eggs, and cook to 167 degrees Fahrenheit. Strain through a chinois over an ice bath. Add torn fig leaves to infuse. Cover. Taste after 3 minutes. If sufficiently steeped, strain out leaves. Chill base and mature overnight. Process in ice cream machine according to the manufacturer’s instructions.
Fermented Grape Granita
local farmer’s market grapes when available, usually September through November in New York (used Niagara grapes here)
Pick grapes off branch. Pulse them in a food processor to break skins and partially extract juices. Put everything (juice, skins, seeds) in a non-reactive container and allow to ferment (the juice will become less sweet as the sugar turns to alcohol). Ferment until juice starts to become a bit effervescent. Process in small batches in a blender to extract juice. Do not process for a long time, as agitating the seeds will make the juice bitter. Strain through fine-mesh strainer, pressing down with your hands to release as much juice as possible. Freeze juice and scrape several times during the freezing process to produce a fine textured granita.
For the Buckwheat Crumble:
Heat over to 350 degrees Fahrenheit. Paddle soft butter with sugar. Add flours and salt. Form into dough. Roll between two sheets of parchment and chill. Bake for 10-15 minutes. Let cool, then pulse in food processor into crumbs.
Fig Leaf Oil
1 liter neutral oil (grapeseed or canola)
200 grams fig leaves, torn
Warm oil with fig leaves to 140 degrees Fahrenheit. Infuse for 1 hour. Blend in vitamix on high speed until thoroughly blended. Cool immediately over an ice bath. Store cold.
To serve: plate a scoop of fig leaf ice cream. Place a scoop of granita in the bowl. Sprinkle buckwheat crumble on top. Drizzle with fig leaf oil.
This recipe is a W&S web exclusive.