Refreshing Buttermilk Lime Intermezzo

I realize it’s been a few weeks since I posted; the busy season is upon us at the hotel and I've been working long hours. Recently, I've gained more responsibility and also taken it upon myself to spark some initiative to create even more unique dining experiences for our guests. Working with the Angle Chef de Cuisine Mathew McGee, I was able to finally play with some liquid nitrogen in pastry applications. One fun project has been an intermezzo for the chef’s tasting menu.

I came up with a buttermilk lime ice cream with lemon streusel and raspberry pods. Ice creams are unusual for intermezzos, traditionally acidic sorbets are used but this recipe is American style (it doesn't include eggs) and has a refreshing flavor that both excites and cleanses the palate for the next course.

 

Pictured with spiced lemoncello soaked blueberries which pair very well but take away from the goal of a simplistic intermezzo and transition to the next course. 

Buttermilk Lime Ice Cream

Yield: 3 quarts

Tools: Ice cream maker, blender or stick blender

Ingredients:

2 ½ quarts	2268 grams	Buttermilk
2 1/3 cup	520 grams	Sugar
1 each	1 each	Vanilla Bean
4 each	4 each	Lime Zest
2 pinches	2 grams	Salt

Method of Preparation:

1.      Using a hand or stand blender, combine ingredients. (Heating the buttermilk will cause it to curdle and separate, instead the liquid will turn the sugar granules to syrup with a little agitation and time).

2.       Allow to cold steep for 48 hours in the refrigerator.

3.      Freeze in an ice cream machine according to manufacturer’s instructions.

Lemon Streusel

Yield: 3 cups

Tools:

Ingredients:

¾ cup	185 grams	Brown Sugar
2 ½ cup	180 grams	Bread Flour
11 tbsp.	150 grams	Butter
1 1/3 cup	125 grams	Almond Flour
2 tsp.	5 grams	Baking Powder
2each	2 each	Lemon Zest
¼ tsp.	2 grams	Salt

Method of Preparation:

1.      Using a stationary mixer, fitted with a paddle, blitz ingredients together until uniformly dispersed but crumbly.

2.      Spread on parchment lined sheet pan and bake at 350^oF until just golden. About 7-10 min.

Raspberry Pods

With the utmost caution, pour liquid nitrogen into a metal pan, drop in a handful of raspberries. Break up raspberries into pods. Store in freezer once liquid nitrogen has fully frozen and evaporated from the berries.