Diretto e pieno di energia Rodolfo Guzman, si è mosso sul palco di Identità Golose con agilità felina e grande grinta. Il Cile è la sua terra e la sua cucina, quella del Ristorante Boragó, è un vero omaggio a tutta l’offerta di materia prima di questa terra che presenta un paesaggio unico nel suo genere, dal mare alle montagne, dai boschi ai vulcani, dagli altipiani ai ghiacciai.

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Allievo di Andoni Luis Aduriz, dopo un’importante formazione al Mugaritz, oggi Guzman ha portato il Ristorante Boragó di Santiago del Cile al quarto posto nella classifica della World’s 50 Best Latina America.

Dopo aver parlato dell’antica tradizione della cottura dell’agnello, diretta eredità del popolo indigeno cileno dei mapuche, i figli della terra se vogliamo tradurre il vocabolo letteralmente, Rodolfo Guzman ha presentato a Identità Golose il suo Gelato brulée, uno spettacolare dessert ispirato interamente alla natura cilena.

La stagione individuata da Rodolfo Guzman è quella che precede di pochissimo la primavera, una pre-spring la definisce lui, limbo tra fine inverno e prepotente risveglio della natura che offre innumerevoli fiori e vegetali selvatici che possono caratterizzare piatti indimenticabili.

Il Gelato brulée si presenta in un bellissimo bicchiere di pietra scura, coperto da un lastra di ghiaccio finissimo e accompagnato da un sandwich avvolto nei fiori eduli.

Gusman

La poetica della forma è molto seducente, il gelato è realizzato a base di piante del deserto Atacama e i fiori sono le rose dell’anno “The rose of the year”.

Per noi di Food Confidential, tutto quello che è gelato desta grande curiosità e così siamo andati ad approfondire, con l’aiuto delle favolose ragazze dell’ufficio stampa di Identità Golose, la complessa ricetta di questo piatto.

Ve la riportiamo di seguito passo passo e la lasciamo, per fedeltà al testo, rigorosamente in inglese. Buon divertimento!

LA RICETTA: Ice brulèe of plants of the Atacama Desert and Rose of the year sandwich ice cream by Rodolfo Guzman.

Pears cooked in Tola:

  • 200 g water
  • 1 g tola
  • 1 un pear

Pears cooked in Tola:

Mix water and tola in a pot and infuse for 1 hour at 45ºC.  With a melon baller, obtain 20 spheres of pear.  Place the pears in the infusion with tola in a bowl.  Use a vacuum sealer and vacuum 10 times.  Remove the pears and dry for 1 hour at 45ºC.

Rica rica cold cream:

  • 1,4 lt milk
  • 720 g cream
  • 10 gr rica rica
  • 360 g glucose
  • 216 g powdered milk
  • 28,3 g dextrose
  • 6 g stabilizer

Rica rica cold cream:

Mix milk, cream, glucose and rica rica.  Put this mix at a temperature of 50ªC and then add powdered milk, dextrose and the stabilizer, stir continuously until it increases to 85ªC.  Lower the temperature in a ice water bath, filter it and freeze inside of a pacojet container at -12ªC then pass it until you obtain a whipped cream texture.  Store at -4ªC.

Lemon Verbena Foam

  • 8 g unflavored gelatin sheets
  • 5 g fresh lemon verbena
  • 200 g lemon juice
  • 300 g water
  • 100 g sugar

Lemon Verbena Foam:

Hydrate the unflavored gelatin sheet in cold water. Infuse lemon verbena and water up to 80ªC for 1 hour, when it cools down add lemon juice, sugar and filter it.  Add gelatin.  Up the temperature to 50ªC and mix until the gelatin is completely dissolved.  Filter again.  Add the mixture to the siphon.  Charge with two N2O siphon cartridges and store in cold.

Tolilla Foam:

  • 10 g unflavored gelatin sheets
  • 2 g tolilla
  • 300 g water
  • 100 g sugar
  • 100 g tolilla vinegar

Tolilla Foam:

Hydrate the unflavored gelatin sheet in cold water. Infuse tolilla and water at 80ºC for 1 hour; when it cools down add sugar, tolilla vinegar and filter it.  Add gelatin. Raise the temperature to 50º C and mix until the gelatin is completely dissolved.  Filter again.  Add the mixture to the siphon.  Charge with two N2O siphon cartridges and store in cold.

Rica rica Oil:

  • 100 g canola oil
  • 100 g spinach
  • 2 g rica rica

Rica rica Oil:

Blend canola oil, spinach and rica rica at 65ªC for 15 minutes.  Pass through a fine cloth.  Store in a dark place at room temperature.

Ice Disc:

  • 100 g purified water
  • 1 g rose of the year
  • 10 g sugar

Ice Disc:

Mix purified water, rose of the year and sugar. Infuse at 85º C for two hours. Cool and filter. Place 5 g of the mixture in silicone molds of 8 cm of diameter and 1,5 mm of thickness and freeze.  Store in the freezer between plastic bags to avoid sticking.

Rica rica powder:

  • 10 g rica rica

Rica rica powder:

Blend rica rica in a coffe blender until obtaining a fine powder.  Keep aside in a airtight container at room temperature.

Muña muña ash:

  • 10 g muña muña

Muña muña ash:

Burn muña muña on a skillet until obtaining a black uniform color and intense scent.  Blend in a coffee blender to obtain a fine powder.  Store in a airtight container at room temperature.

Cookies:

  • 100 g sunflower seeds
  • 200 g water
  • 100 g flour
  • 150 g water

Rose of the year sandwich ice cream:

Cookies:

Pre heat a skillet at medium heat and toast sunflower seeds.  Blend the seeds and 200 g of water at 85ªC for 10 minutes or until obtaining a smooth paste.  In a bowl, add the flour, 150gr of water and 40g of sunflower seeds paste.  Mix until obtaining a smooth mixture.  Preheat Panini grill, make sure that the plates are smooth and can be in full contact.  Pour a full tablespoon of the mixture, close the grill and press with a cloth in a uniform way, until the dough expands, during 25 seconds approximately and depending of the heat that this radiates.  Remove the dextrinized wafer immediately.

Kombucha Syrup:

  • 1 kg rose of the year kombucha liquid

Kombucha Syrup:

Reduce 1 kg of rose of the year kombucha liquid until obtaining 200 g.  Set aside in a airtight container at room temperature.

Rose of the year ice cream:

  • 4 g unflavored gelatin sheets
  • 1 lt milk
  • 500 g cream
  • 134 g glucose
  • 12 g rose of the year
  • 240 g powdered milk
  • 90 g sugar
  • 60 g dextrose
  • 4 g stabilizer

Rose of the year ice cream:

Hydrate the unflavored gelatin sheet in cold water.  Mix milk, cream, glucose and rose of the year. Infuse at 80ªC for 2 hours.  Filter and reduce the temperature to 50ªC with a cold water bath.  Add powdered milk, sugar, dextrose and stabilizer and stir continuously until reaching 85ªC.  Reduce the temperature again to 50ªC in a cold water bath and add gelatin, then stir until it is completely dissolved.  Let the mixture stand for 12 hours.  Pass it through the ice cream machine at full speed until obtaining a firm and creamy texture at the same time.  Remove and extend the ice cream forming a layer of 1 cm over a gastronorm, and cool it down.  Form discs of 8 cm diameter with a round dough cutter.  Cool down.  With a melon baller make half spheres holes and fill with kombucha syrup.

Rose of the year sandwich ice cream:

Put a cookie over a plain surface.  Then a thin layer of kombucha syrup, organize the kachiyuyo until covering all the surface putting up the leaves over the others.  Put the disc over a cookie and cut in half.  Cut the cookie covered by kachiyuyo in half and cover the top of the sandwich ice cream.  Cover in the same way the edges of the sandwich with cachiyuyo leaves and store at -20ªC until the moment you serve it.

Rose of the year sandwich ice cream:

  • 2 rose of the year ice cream discs
  • 4 un cookies
  •  8 g kombucha honey
  • 2 g kachiyuyo

Sugared rose of the year

  • 5 g rose of the year
  • 50 g sugar

Sugared rose of the year:

Preheat a non-stick skillet, pour the sugar and heat at 121ªC, add the rose and stir with a wooden spoon continuously until the sugar is crystallized.  Store in a airtight container at room temperature.

To serve:

  • 20 units of pear balls in tola
  • 40 g rica rica ice cream
  • 2 g rica rica oil
  • 12 g lemon verbena foam
  • 12 g tolilla foam
  • 4 un ice disc
  • 2 g rica rica powder
  • 2 g muña muña ash
  • 2 un rose of the year sandwich

To serve:

Cool down 4 bowls of 8,5 cm of interior diameter.  Place the pear balls in tola in the center of the bowl, on top of them put a scoop of rica rica ice cream, make a hole in the top of this and pour over the rica rica oil.  At the left side pour tolilla foam and at the right side lemon verbena foam. Lean the ice disc over the bowl. Sprinkle rica rica powder and muña muña ashes.  Place the sandwich over the ice disc on the edge of the bowl avoiding the two of them to touch.  Explain that the sandwich must be left on the side; eat the ice brulee and then the sandwich with the hands.  (It is important that the sandwich is really cold when it is served so it has the optimum.

INFO: Boragó Restaurante Facebook Page 

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