Goodnight Fiordilatte
Giorgia Eugenia Goggi x Wilden.herbals
Head Chef of Masseria Moroseta, an enchanted oasis in the heart of the most pleasant Puglia, Giorgia Eugenia Goggi prepared for us a summery and relaxing ice cream with our Remedium No. 1 – Night .
Ingredients:
- 1 lt fresh whole milk
- 250 g fresh cream
- 250 g light brown sugar
- 60 g mild honey
- 6 g white locust bean flour
- A pinch of fior di sale
- 3 sachets Remedium No. 1 – Night
Equipment
- kitchen thermometer
- whisk and sieve
- immersion blender
- ice cream machine
Proceedings
Heat milk and cream in a saucepan until it reaches about 65 degrees. Cut the sachets and add the dried herb contents to the milk mixture. Mix well, set aside, cover with foil and let infuse for one hour.
Strain the mixture, add honey, sugar and locust bean flour. Return to the heat and cook until it reaches 80 degrees, stirring constantly with a whisk. Quickly emulsify with an immersion blender, pour into an airtight container and allow to cool completely.
The mixture needs to stabilize and rest 12 hours in the refrigerator.
Emulsify again with an immersion blender and pour into the ice cream machine’s churning bowl.
Notes: substitutions
Sugar can be substituted with coconut or muscovado sugar; a rounder, nuttier taste will be achieved. Milk can be substituted with goat’s or sheep’s milk; the ice cream will present a more distinctly “animal” note. Mild honey can be replaced with honeys of different intensities such as molasses or malt.