Ice-creams and ices to garnish capaccios or salads. Incorporate Plancton Marino Veta la Palma into a nice cream or sorbet to give it a subtle flavour of the sea.
PREPARATION TIME: 20 min. + cooking time.
INGREDIENTS: 300ml milk, 275 ml cream (35% fat), 100g sugar, 20g glucose, 25g butter, 15g powdered milk, 5 egg yolks, 1g xanthan, 3g Plancton Marino Veta la Palma®.
In a Thermomix, or in a saucepan on the heat, mix all the ingredients and bring to 85ْC. Leave to cool and then chill in a blast chiller or in the refrigerator for 12hours. Place the cream in the ice-cream maker and allow to freeeze.
NOTES: Ideal for accompanying savoury dishes such as ceviches, carpaccios, tartars and salads or other sweet dishes.