Il gelato più prezioso di Spagna con Albert Adrià e Alfredo Machado

Ingredients

• 1.5 kg Fresh Early Figs (Select ripe early figs at the market, cut only the tip off each fig; keep skin on for color and flavor)
• 200 g Granulated Sugar (Used to make a simple syrup; can be adjusted for sweetness)
• 200 ml Mineral Water (Provides a clean base for the syrup; still water works fine)
• 30 ml Fresh Lemon Juice (Prevents oxidation of the figs and adds a subtle acidity)
• 1 g Citric Acid (Optional, to fine‑tune acidity if needed)
• 1 tsp Lime Zest (Adds a bright, nasal note; optional)
• 20 g Wildflower Honey (For drizzling when serving; optional and makes the dish non‑vegan)

Instructions

1. Select and Trim Figs

   Choose ripe early figs at the market, wash them gently, then cut off only the tip of each fig, leaving the skin intact.

   Time: PT10M

2. Prepare Simple Syrup

   Combine granulated sugar, mineral water, and lemon juice in a saucepan. Heat over medium heat, stirring until the sugar fully dissolves, then bring to a gentle boil for 2 minutes.

   Time: PT10M

   Temperature: 100°C

3. Cool the Syrup

   Transfer the hot syrup to a heat‑proof bowl and place it in the refrigerator until it reaches about 4°C.

   Time: PT5M

4. Blend the Figs

   Place the trimmed figs in the blender and pulse until a smooth puree forms, about 5 seconds. Do not over‑blend; a slight texture is acceptable.

   Time: PT5M

5. Combine Fig Puree with Syrup

   Add the cooled syrup to the blender with the fig puree and blend for another 2 minutes until fully incorporated.

   Time: PT2M

6. Strain the Mixture

   Pass the blended mixture through a fine mesh sieve into a clean mixing bowl to remove seeds and any remaining skin pieces.

   Time: PT5M

7. Pre‑Chill Base

   Cover the strained mixture and chill in the refrigerator until it reaches about 4°C.

   Time: PT15M

   Temperature: 4°C

8. Churn in Gelato Maker

   Pour the cold fig base into the Freeze&Go gelato maker and churn for 5 minutes until a soft sorbet texture forms.

   Time: PT5M

   Temperature: -7°C

9. Blast Chill

   Transfer the churned sorbet to a shallow container and place it in the blast chiller set to -18°C for 15 minutes to lock in tiny crystals.

   Time: PT15M

   Temperature: -18°C

10. Serve or Store

    Scoop the fig sorbet into chilled bowls, drizzle with a touch of wildflower honey if desired, and serve immediately. For storage, keep in an airtight container.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

30 g

Fat

0.2 g

Fiber

2 g