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Amaro Caramel Gnocchi & Almond Ice Cream
Recipe by Andre Ursini
Try Andre Ursini's Amaro Caramel Gnocchi & Almond Ice Cream today!
- Steps
- Ingredients
Steps
- Pre-chill an ice cream machine.
- Preheat oven to 180°C.
- Prepare a tray layered with rock salt.
- For the Almond Ice Cream, add the cream, milk and sugar to a Thermomix bowl. Blend for 20 seconds, speed 3 until the sugar has dissolved, then add egg yolks and mix 10 seconds, speed 3.
- Add the almond flour, vanilla extract, orange essence and salt. Cook for 12 minutes, 90°C on speed 4.
- Transfer the mixture to a bowl over an ice bath, stirring to bring the temperature down rapidly.
- Pass through a muslin-lined strainer into an ice cream machine and churn according to manufacturer’s instructions then transfer to a sealed container and transfer to the freezer until firm.
- Meanwhile, prepare the Gnocchi by filling a large saucepan with water. Add the potato and bring to the boil. Cook for approximately 20 minutes or until potato is tender but the skins have not broken.
- Place the blanched potatoes on the salt and bake for 20-25 minutes.
- Remove the potatoes from the oven and cool slightly before peeling. Pass through a mouli or a potato ricer into a medium bowl.
- Add the flour, egg and salt. Mix gently to form a smooth mixture. Do not overwork. Season to taste.
- Roll the dough into a long cylinder shape and cut in small pieces, about 1.5cm long. Set aside on a floured tray until ready to cook.
- For the Amaro Caramel, in a medium saucepan, combine the sugar and water, stir gently to combine then place on a medium heat until the sugar dissolves. Increase the heat to a medium-high and allow to boil for 6-8 minutes without stirring until it turns a deep amber colour, taking care not to burn.
- Meanwhile, place cream into a small saucepan and warm gently.
- Remove the caramel from heat and carefully add the warmed cream, whisking to combine.
- Add the amaro and butter and continue to whisk until a smooth caramel. When ready to serve, heat through gently and place into a small serving jug.
- When ready to serve, cook the gnocchi. Bring a saucepan of salted water to the boil. Cook the gnocchi in two batches. When the gnocchi rises to the surface, leave for a further 30 seconds and then remove with a slotted spoon onto a tray.
- Add 30g butter and ¼ teaspoon of cinnamon to a large frypan on medium heat. When the butter starts to foam, place half of the gnocchi into the pan, folding the butter through until slightly caramelised. Divide between two dessert bowls then repeat to cook the remaining gnocchi, adding more butter and cinnamon if necessary.
- Garnish with mint leaves and slivered almonds. Pour the amaro caramel over the gnocchi. Add a quenelle of almond ice cream and garnish with dried mandarin.
