Spicy Baltic Sprat Ice Cream

4 servings

160 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 245.1
• Proteins: 12.8g
• Fats: 18.9g
• Carbohydrates: 5.1g

Ingredients

• Spicy salted sprat: 50 g
• Sour cream: 250 g
• Cream: 60 ml
• Gelatin: 3 g
• Rye bread: 20 g
• Milk: 20 ml
• Dill: 10 g
• Chicken egg: 4 pc

Cooking steps

1. Soak the gelatin in cold water. Blend the spicy sprat, cream, and sour cream until smooth.

   Required ingredients:

   • Gelatin: 3 g
   • Spicy salted sprat: 50 g
   • Cream: 60 ml
   • Sour cream: 250 g

2. Melt the gelatin, add it to the fish mass, and blend it again. Pour the prepared mass into silicone molds and place them in the freezer. Boil the eggs at 65 degrees for about an hour. Cool in an ice bath.

   Required ingredients:

   • Gelatin: 3 g
   • Chicken egg: 4 pieces

3. Blanch the dill and cool it on ice. In a blender, mix the blanched dill and milk, blend until smooth, and strain through a fine sieve.

   Required ingredients:

   • Dill: 10 g
   • Milk: 20 ml

4. Grind the bread and fry it in a pan until crispy crumbs.

   Required ingredients:

   • Rye bread: 20 g

5. Take the ice cream molds out of the freezer and leave them at room temperature for 6-10 minutes. Drip a few drops of dill milk on a plate, place the peeled egg, dip the thawed ice cream in crispy rye bread crumbs and place it in the center of the plate.

   Required ingredients:

   • Milk: 20 ml
   • Chicken egg: 4 pieces
   • Rye bread: 20 g
   • Spicy salted sprat: 50 g