Berry fruit cataplana with carob biscuit and bitter almond ice cream - Carlos Valente

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Berry fruit cataplana with carob biscuit and bitter almond ice cream - Carlos Valente

Ingredients (serves 4)

 

For the carob biscuit

150g unsalted butter

150 g flour

20 g carob flour

90 g icing sugar

2 g ground cinnamon

8 g baking powder

4 eggs

90 g invert sugar

40 ml milk

20 dl port wine

 

For the bitter almond ice cream

500 g almond paste

1 l milk

45 g powdered milk

125 g sugar

6 g ice cream stabiliser

75 g invert sugar

100 g cream

 

For the cataplana

100 g raspberries

125 g strawberries

60 g blackberries

50 ml sloe liqueur or port wine

2 lemongrass stalks

20 g honey

2 g xanthan gum (thickener)

25 g sugar

Preparation

For the carob biscuit

Melt the butter, mix the dry ingredients and then put everything in the food processor and allow it to rest. Bake on a baking tray at 220°C for approximately 12 minutes.

For the bitter almond ice cream

Mix the milk with the almond paste and blend with a wand blender. Add the sugar previously mixed with the powdered milk and stabiliser. Then add the remaining ingredients and pasteurise at 82°C.

Place in the ice cream maker.

For the cataplana

Place the previously chopped berry fruit in the cataplana, followed by the lemongrass, honey and xanthan gum mixed with sugar. Allow to rest for 15 minutes. Close the cataplana and cook over a low heat for about 10 minutes. Open the cataplana and place the basket of carob biscuit with the almond ice cream inside.

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