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Licorice Kabocha with Miso Gelato

As part of our ongoing partnership with Butter of Europe, we visited Pastry Chef Daniela Martinez of  Il Dandy in her kitchen where she showed us various applications of delicious French butter.  She created a licorice scented kabocha with cherry gel, brown butter chocolate crumble, miso ice cream, and almond tuile. 

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.



Cherry Gel

INGREDIENTS

  • 100 g. Cherry puree
  • 1 g. Agar agar

METHOD

  1. Boil, cool, blend.

Brown Butter

INGREDIENTS

  • 150 g. Butter of europe
  • 50 g. Dry milk solids

METHOD

  1. Cook to 125°c.

Chocolate Crumble

INGREDIENTS

  • 100 g. Almond meal
  • 50 g. Brown sugar
  • 50 g. Butter of Europe
  • 10 g. Cocoa noirs
  • Pinch Salt
  • 50 g. Brown butter solids

METHOD

  1. Mix first 5 ingredients.
  2. Bake 350 for 15 mins.
  3. Mix every 5 mins.
  4. Add brown butter solids once cooled.

Almond Tuile

INGREDIENTS

  • 40 g. “00” flour
  • 230 g. Powdered sugar
  • Pinch Salt
  • 140 g. Egg whites
  • 50 g. Butter of Europe, melted
  • Cocoa noirs, for dusting

METHOD

  1. Mix first 4 ingredients in a bowl on low speed.
  2. Slowly pour in melted butter, until just combined. Chill.
  3. On silpat brush in long stroke cocoa powder.
  4. Spread tuile mixture. Bake 160°c for 10 mins or until light golden.
  5. Carefully roll up silpat and allow to cool. Break shards and store.

Licorice Scented Kabocha

INGREDIENTS

  • 4 lbs. Kabocha, unpeeled and cored.
  • 4 oz. Brown sugar
  • 2 tbsp. Licorice powder
  • 3 oz. Browned Butter of Europe
  • Pinch Salt

METHOD

  1. Cut squash into roughly 2×2″ pieces.
  2. Toss in remaining ingredients.
  3. Bake in convection oven at 200°c for 15 mins, mix and finish at 250°c for additional 5 mins.

Miso Gelato

INGREDIENTS

  • 24 oz. Heavy cream
  • 8 oz. Whole milk
  • 4 oz. Sugar
  • 9 ea. Whole eggs
  • Pinch Salt
  • 50 g. Miso paste

METHOD

  1. Add all ingredients into thermomix and heat to 80°c.
  2. Cool base and churn in ice cream machine as per manufacturer’s instructions.