Kvass Ice Cream
10 servings
30 minutes
Kvass ice cream is an unusual dessert where the traditional taste of the Russian drink meets a delicate creamy texture. The kvass wort gives the ice cream a slight tartness that harmonizes with the softness of the cream and the richness of dark chocolate. Coriander adds a spicy note, while Borodinsky crumb brings a crunchy touch. This dessert serves as a bridge between ancient culinary traditions and modern gastronomy. Its origins are rooted in the search for new flavors and ways to use familiar ingredients, and serving it with Borodinsky bread emphasizes its connection to Russian cuisine. This ice cream is perfect for gourmets who love to experiment and will beautifully conclude a meal, leaving a long and pleasant aftertaste.
1
Boil a mixture of 100 ml of milk, 100 ml of cream, trimoline (invert sugar) and coriander, pour into previously beaten yolks with sugar, and cook English sauce. Strain.
- Milk: 200 ml
- Whipping cream 33%: 350 ml
- Trimoline (invert sugar syrup): 50 g
- Ground coriander: 10 g
- Egg yolk: 60 g
- Sugar: 50 g
2
Add chocolate, kvass wort, remaining cold cream, and milk.
- Dark chocolate: 80 g
- Kvass wort (concentrate): 90 ml
- Whipping cream 33%: 350 ml
- Milk: 200 ml
3
Pour the prepared mixture into the ice cream maker. Blend before serving.
4
Sprinkle the ready ice cream with Borodino crumbs and coriander.
- Borodino rye bread: 20 g
- Ground coriander: 10 g