Pecorino Romano PDO Sundae
15 agosto, 2024
Ingredients
Adjust Servings
| Acacia honey 190 g | |
| Peaches, cut into 2-inch cubes 150 gr | |
| Kosher salt 4½ gr | |
| Citric acid 4½ gr | |
| Meyer lemon zest 3 gr | |
| Peach juice 1 kg | |
| Lemon juice | |
| Citric acid | |
| Peach oil 2 drops | |
| Granulated sugar 73 gr | |
| Sorbet stabilizer 3 gr | |
| Nonfat milk powder 35 gr | |
| Glucose powder 45 | |
| Whole milk 275 gr | |
| Heavy cream 225 gr | |
| Kosher salt 5 gr | |
| Crème fraîche 104 gr | |
| Grated Pecorino Romano PDO 40 gr | |
| Maldon salt | |
| Grated Pecorino Romano PDO | |
| Peach shavings |
Preparation Stage
By Chefs Abram Bissell and Rebecca Isbell of Principe | New York
METHOD
For the Peaches: In a sauté pan over medium-high flame, warm honey. Reduce heat and add peaches. Stir to coat peaches in honey, then cook until peaches are soft and macerated. Remove from heat and stir in salt, citric acid, and zest. Transfer mixture to a bowl set over an ice bath and let cool. Transfer to an airtight container and refrigerate overnight. The next day, strain, reserving peaches and liquid separately.
For the Peach Honey: In a pot over medium heat, add 200 grams reserved Peaches liquid and cook until mixture reaches a honey-like consistency and measures 75 brix on a refractometer. Remove from the heat and strain. Transfer to a bowl over an ice bath to cool, then transfer to an airtight container and refrigerate.
For the Peach Granita: In a mixing bowl, add peach juice and season with lemon juice until mixture reaches 12 brix on a refractometer. Season with citric acid and peach oil. Whisk mixture, then strain and transfer to a one-third deep hotel pan. Cover and freeze overnight. The next day, using a fork, scrape granite to create ice crystals. Store in quart containers and freeze.
For the Pecorino Romano PDO Gelato: In a mixing bowl, whisk together sugar, sorbet stabilizer, milk powder, and glucose powder. Set aside. In a pot over medium heat, bring milk and cream to 160°F. Whisk in sugar mixture and continue to cook until mixture reaches 180°F, stirring occasionally. Remove from heat and stir in salt, crème fraîche, and Pecorino Romano PDO. Using an immersion blender, purée until smooth. Transfer to a bowl set over an ice bath and let cool to 40°F. Using an immersion blender, purée mixture again, then strain and transfer to the bowl of a PacoJet. Freeze overnight. The next day, process base in a PacoJet with normal pressure. Transfer to an airtight container and freeze 4 hours.
To Assemble and Serve: In a frozen glass, layer desired amount Peaches followed by desired amount Peach Granita. Using the back of a spoon, gently press into Peach Granita to create a divet. Place 1 scoop Pecorino Romano Gelato into the divot. Drizzle with Peach Honey, then sprinkle with salt, grated Pecorino Romano PDO, and peach shavings.
