Roasted Pear & Crystallised Walnut Dry Ice, Ice Cream


ROASTED PEAR & CRYSTALLISED WALNUT DRY ICE, ICE CREAM

The Third Recipe I made for Omega Walnuts combines roasted pear ice cream and the previous recipe of crystallised walnuts. It got me thinking about that classic match up of pear and walnut and how I could intensify the flavours by roasting. This dish ended up being our Christmas dessert and I was quite happy to come home with an empty container. I also know that there isn’t much sugar to this recipe and I did that on purpose sometimes us adults don’t like sickly sweet treats and it made the ice cream taste even better!

INGREDIENTS

2 Cups Milk

– 2 Cups Heavy Cream

– 6 Ripe Pears, Peeled, Cored and Halved

– 6 Egg Yolks

– 2/3 Cup Sugar

– 1.5kg of Dry Ice


METHOD

1. Turn the oven onto 180C and roast the pears for 25 minutes or until the pears are a nice golden brown.

2. While that is happening, combine milk and cream in a saucepan on a medium-low heat until small bubbles start to appear around the edges. Remove from the heat and leave to ret for 30 minutes.

3. Once the pears are cooked blitz in a food processor until the resemble a thick sauce.

4. In a small bowl, beat the egg yolks and sugar together. Bring the milk mixture back up to a simmer. Whisk 1 cup of the mixture into the yolk mixture. Pour the egg mixture back into the milk and cream stirring constantly with a wooden spoon until you have a nice think coating on the back of the spoon. Should take around 5 minutes.

5. Once you have the frozen ice cream in step 3 of Dry Ice, this is then you add a layer of the walnuts. Then repeat

DRY ICE, ICE CREAM

1. Pour the mixture into a heat proof bowl and allow to cook either in the fridge or if you want it to cool faster in an ice bath.

2. When the mixture is cool, place a clean tea-towel onto the bench and scoop with a large spoon scoop some ice and place in the middle of the towel. Fold over the towel and using a mallet, crush the ice into small crystals. (Dry ice is extremely cold and can burn, so PLEASE USE CAUTION when using this product)

3. Pour half your mixture into the bowl of a food mixer with the paddle attachment. Turn the mixer onto a medium speed. Gradually add the ice one spoonful at a time, (being careful not to let the mixture boil over, believe me it can get messy) until the liquid has become frozen then place into a airtight freezable container. Repeat this process with the remaining mixture.

4. Once you are complete place in the freezer until needed. It can keep frozen for up to 3 weeks. Then enjoy.

Gnocchi with Mushrooms, Rocket and Omega Walnut Pesto


I was very lucky to be given not one but 2 bags of Omega Manjimup Walnuts to experiment with and come up with some recipes 😀 it got me thinking straight away and I have 3 recipes in mind. The first I decided would be a savoury dish, when I think of walnuts and savoury I think of gnocchi! So here it is and I hope you enjoy!

INGREDIENTS

FOR THE PESTO

  • 1 Cup of Roasted Omega Walnuts
  • 1/2 Cup of Good Quality Parmigiano-Reggiano
  • 1/4 Cup Good Quality Olive Oil
  • The Rind & Juice of 1 Small Lemon
  • 2 cloves of Garlic
  • Salt and pepper to your liking

FOR THE GNOCCHI

  • 1 Tbsp of Good Quality Butter
  • 400g Sliced Button Mushrooms
  • 1 Pkt Gnocchi (if I had more time I would have made my own but that’s a recipe for another day!)
  • 3 Handfuls of Rocket
  • 1 Small Bunch of Basil Finely Chopped

METHOD

1. Bring a large saucepan of water to the boil and add a pinch of salt. Once boiled, place the gnocchi in and once it has floated to the top cook for a further 5 minutes. Then drain and set aside.

2. Combine all the Pesto ingredients into a food processor, blitz to a fine paste and set aside.

3. Place a large frypan on high heat and add the mushrooms. Cook these for a few minutes until they start to soften then add the butter and sauté for a few minutes.

4. Next you want to add the gnocchi, and cook for a few minutes until the gnocchi starts to brown.

5. Once the gnocchi has browned add about 3/4 of the Pesto and stir. It might look a bit clumpy at the start but once it heats up it will begin to go nice and creamy. Then add the basil.

6. Lastly, remove the pan from the heat and to add the Rocket. You don’t want the Rocket to wilt too much, you want it to keep its vibrant green colour. Garnish with some small fresh Rocket leaves and enjoy 🙂