by Lars. We were extremely curious about trying a seaweed ice cream. While there is some precedence of using seaweeds in dessert applications, primarily in Asian cuisine, it features far more predominantly as a savory ingredient. After some tests, we settled on Palmaria Palmata (Dulse, or Søl) as the most likely candidate, for the often flowery aromatics and slight liquorish hints in can impart. We chose a cold infusion into milk, we were not looking for robust, deep sea flavors, but rather the gentler fragrant notes that makes this seaweed one of our favorites. One liter of milk with 30g Søl, cold infused for eight hours. We chose a simple, light ice cream base that would not need to be cooked, possibly altering the gentle flavors we were looking for. Søl Ice Cream 600g milk, cold infused with Søl, strained 100g cream 80g trimoline 35g sugar 24g thick and … Read more
by Lars. This was an early evaluation of turnip varieties we received form NordGen- sort of a bonus as this was actually part of another project that those fine boys were working on. We boiled, roasted, pickled, fried, dried, confie and juiced the turnips. Unfortunately, there were no great standouts. That is how this process works sometimes. We are going to give them a try next season, so that we can taste the cultivars at a very young age.