Gastronomixs

Smoked mackerel ice cream

An unusual creation of smoked mackerel, which adds an extreme contrast to a creation.

Smoked mackerel ice cream

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Ingredients

600

g

smoked mackerel

600

g

poultry bouillon

600

ml

cream

200

g

maltodextrin

200

g

glucose

6

leaves

gelatine

Preparation method

  • Soak the gelatine in cold water.
  • Bring the poultry bouillon to the boil, take off the heat, and soak the smoked mackerel in it for ten minutes.
  • Strain and add the rest of the ingredients to the hot bouillon.
  • Pour this basic mixture into Pacojet or Frix-Air cups and freeze for at least 12 hours.
  • Churn the ice cream in the Pacojet or Frix-Air just before serving.

Serving suggestions

  • As part of a composite starter, with bapao and mackerel ceviche.
  • With cold cucumber soup.

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