Fir Tree Ice Cream by Ricky Saward

Name: Fir Tree Ice Cream by Ricky Saward
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10 portions
Ingredients: oat drink; glucose; beet sugar; verjuice; salt; fresh fir branches; butternut squash; water; vanilla pod; flour; hazelnuts; amaranth grain; hazelnut oil

1 h 30 min
medium

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Ingredients

For the ice cream

2 l oat drink

350 g glucose

200 g beet sugar

120 ml verjuice

Some salt

Some fresh fir branches

For the butternut squash

500 g butternut squash

500 g beet sugar

50 ml verjuice

50 ml water

1 pc vanilla pod

For the hazelnut crumb

150 g flour

50 g beet sugar

Some hazelnuts

Some amaranth grain

Some hazelnut oil

Some salt

Preparation

Preparation time: 1 h
Cooking time: 30 min
Total time: 1 h 30 min

Ice cream

1. Let the oat milk simmer with the fir branches. Continue until the liquid has reduced to 1 liter, then strain. Add the glucose, beet sugar, verjuice and a pinch of salt. Ideally, use an ice cream machine to make the mixture into ice cream, or freeze in a bowl and stir at regular intervals.

Butternut squash

1. Caramelize the beet sugar, and top up with verjuice and water. Slice open the vanilla pod lengthways and add to the mixture. Chop the butternut squash into fine brunoise (very small cubes 1-2mm in length) and add to the sugar syrup. Bring to the boil and leave to infuse, so that the butternut squash still has a bit of bite.

Hazelnut crumb

1. Rub the flour, beet sugar and chilled margarine between your fingers to make a crumble mixture, and bake at 355°F/180°C for around 20 minutes. Toast the hazelnuts and amaranth grain separately from each other in a hot pan, then lightly salt them.

Plating up like in a Michelin-starred restaurant

1. Place a spoonful of the butternut squash in the bottom of a bowl, as a base. Cover with the crumb, hazelnuts and amaranth grain. Drizzle with hazelnut oil. Now place a scoop or quenelle of the ice cream in the center. Ricky Saward wishes you bon appétit!