Forest berry buds with vanilla ice cream

1. Forestberrybudswithvanillaice cream • Hopefully you can enjoy a somewhat easier couple of working weeks during the holiday season because this time we have chosen a bit of ‘haute cuisine’ combined with vanilla ice cream. • We made little buds with forest berry flavour as a special twist for vanilla ice cream. • These buds are served in top restaurants . Forest berries are a mix of red, blue and purple ‘forest fruits’. This type of blend usually consists of raspberries, bramble berries and blue berries and sometimes wild strawberries. • Creating buds like these is a precision job but the enclosed recipe and directions will guide you to success however. • Vanilla finds its origin in the pods of the vanilla-orchid. They are used very widely in foodstuffs but also in perfume and tobacco. Madagascar is one of the largest suppliers of vanilla but the plant came from Mexico originally. • The most important flavour-substance of vanilla is vanillin that gives the strong vanilla aroma. The demand for natural vanilla far outstretches the worldwide production. That is the reason why synthetic vanillin was developed. • Next to vanillin the 3 times stronger ethyl-vanillin is used where. • Vanilla is the first and most common ice cream flavour. With the forest berry buds you can make your everyday ice cream a culinary masterpiece. Click leftmouse button for the recipe

2. Forestberrybuds • Mix 1% sodiumalginate in demineralised water. • Prepare the syrupwithforestberryflavour as explainedbelow: • Sugarsyrup 53°Brix (in demineralised water) 940,0 gram • CitricAcide 30,0 gram • ElderberrySyrup 67° Brix 10,0 gram • Forestberryflavour 20,0 gram • Dissolve 2,5 g of calcium chloride in 500 ml of water. • Mix 1 part of syrupwith 2 parts of the sodiumalginatesolution. • Drip the syrup-alginatesolution, using a pipette, in the calciumchloride • Makesureyoudistribute the drops evenly in the fluid. • Afterabout 2 to 3 minuteuse a sieve to take the buds out of the solution and carefullyrincethem in clean cold water. • Generouslysprinkleyourportion of vanillaice cream with these deep red and sweetlyflavourfulbuds. Click leftmouse button for the recipe

3. Vanillaice cream 2 flexiblespatulas, 2 blenders, pan, 10 litre lamel, 2 litrecan, whisk, powder blender Ika eurostar, GEL 5 ice cream maker Added: vanilla paste (flavour) 10 : 1000 Disinfect all requiredequipment and surfaces according to the directionsforuse of yourdisinfectant. Blend part of the sugarwith the Sisterna SP50 and the Matrix AP 1079 with the whiskuntil the powder is free of lumps. Mix the remainder of the sugarwith the Slendid type 200 with the whisk, againuntil the powder is lumpfree. Weigh the liquids and blendthemtogether. Add the sugar/emulsifier mixture with the whiskinto the liquids and heat the blend up to 65°C. Nowadd the sugar/pectinemixture at 65°C stirringitcontinuously in and heat the blendfurther up to 85°C. Cool the ice cream mix as fast as possible in leaving the container in a tray of ice-water and allowit to ripenforabout 8 hours at 8°C. Disinfect all requiredequipment and surfaces according to the directionsforuse of yourdisinfectant . Add the flavour and mix wellwith the spatula. Transfer the mixture into the pre-cooledice cream maker and let it turn to -5°C.