This is another post inspired by our experience at the recent food design conference held right here in Dunedin. Three days of foodie heaven, with lectures and workshops on all things culinary, what a treat. Its Friday morning – last day of conference – heading to a workshop titled ‘Giapo Haute Ice Cream: Recipes and tricks on how to transform the cold treat into a sexy, fresh and appealing dessert’ what a way to start the last day of the week. Under the direction of the super passionate self-taught ice cream maker Gianpaolo Grazioli of Giapo ice cream, the sugar-fueled workshop was unstoppable. Ice creams frozen under clouds of liquid nitrogen, topped with all manner of goodies; gold dusted meringues, chocolate coated bacon strips, fruit gels and crunchy pralines – Yummy!
Note: Even if you don’t have access to ice cream making equipment have a go at this anyway, just get some off the shelf vanilla ice cream and combine with the toppings.
It will help to have a standard thermometer and a candy thermometer to achieve the best results for this recipe.