- 10
Ingredients
- For the filo pastry cornet:
- 2 sheets filo pastry
- clarified butter
- For the oregano ice cream:
- 2 cups milk
- 1/3 cup egg yolks
- 3 oz sugar
- 21/2 oz fresh oregano (approx.)
- 2.2 g ice cream stabilizer
- To finish:
- 2 oz powdered tomato
- 10 small leaves fresh oregano
- 10 metallic cornets
- 1 pastry brush
Preparation
Step 1
For the filo pastry cornet:
1. Brush the sheets of filo pastry with clarified butter.
2. Cut 6½ " diameter circles out of the filo pastry and then cut them into quarters.
3. Shape the cornet between 2 metallic cornets.
4. Bake at 400ºF for 10 min.
For the oregano ice cream:
1. Bring the milk to the boil and infuse the fresh oregano for 5 minutes.
2. Lightly blend in a Thermomix and then sieve.
3. Beat the egg yolks with the sugar and the stabilizer until the mixture turns white and add the oregano milk.
4. Heat to 185ºF and then leave to stand for 8 hours in the fridge to bring the flavor out .
5. Process in the ice cream maker.
Final Steps & Preparation:
1. Fill the cornet with the oregano ice cream.
2. Coat the ice cream with the powdered tomato and top with an oregano leaf.