Pomegranate, citrus confit & ice cream
How to cook a Spanish recipe by Kiko Moya with Spanish pomegranate, Spanish orange, Spanish lemon...
Keywords
- Kiko Moya recipes
- Spanish pomegranate
- Spanish orange
- Spanish lemon
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Cooking tools:
- Ice cream maker
- Vacuum sealer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pot
- Saucepan
- Stove
- Colander
- Fine-mesh sieve
- Airtight container
Ingredients
- 0.05 cup xanthan gum
- 1 orange
- 1 lemon
- 4 1/3 cups water
- 2.45 lb sugar
- 4 1/3 cups whole milk
- 1.18 cups sugar
- 0.44 cup powdered skim milk
- 0.31 cup atomized glucose
- 0.21 cup iverted sugar
- 0.08 cup neutral stabilizer
- 0.4 cup eucalyptus leaves
- 1.59 cups cream (35% fat content)
- 0.58 cup egg yolk
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