How to Cook with Ice 🧊

Ingredients

• 2 cups Ice Cubes (crushed or finely broken; use plain water ice, no added flavor)
• 2 tablespoons Beef Essence (concentrated beef broth or beef stock reduction; very strong flavor)
• 1/2 cup Tomato Water (clear liquid obtained by blending ripe tomatoes and straining through cheesecloth)
• 1 pinch Sea Salt (optional, to enhance flavor of the beef essence)

Instructions

1. Blend Ice into a Slush

   Place the crushed ice cubes into the mixer bowl and pulse just until the ice forms a fine slush, being careful not to over‑mix into water.

   Time: PT5M

2. Warm the Slush to Precise Temperature

   Transfer the ice slush to a saucepan and gently heat, stirring constantly, until the mixture reaches exactly 267°F. This softens the ice just enough to become a pliable dough.

   Time: PT15M

   Temperature: 267°F

3. Roll the Ice Dough into Sheets

   Quickly pour the warm ice dough onto the pasta maker, set to the thinnest setting, and roll two sheets. Work fast—once the dough cools it will become brittle.

   Time: PT10M

4. Cut Sheets into Squares

   Using a sharp chef’s knife, cut each sheet into 2‑inch squares. Stack the squares on a cold plate to keep them from melting.

   Time: PT5M

5. Assemble the Ice Ravioli

   Place a small dollop (about 1/4 tsp) of beef essence on the center of a bottom square, cover with a top square, and gently press the edges together. Peel the assembled ravioli away from the surface to keep the shape intact.

   Time: PT10M

6. Plate and Add Tomato Water Sauce

   Arrange the ice ravioli on a chilled serving plate and slowly pour the clarified tomato water around them, allowing the sauce to pool without soaking the pasta.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

2g

Carbohydrates

10g

Fat

0g

Fiber

0g