Guy Grossi
Terrina di gelato alla spezie con pan alle spezie (Three spice icecream terrine with spiced bread and red wine syrup)
Served 6-8
Spiced Bread
Ingredients
250 grms Italian chestnut honey
125 grms strong rye flour
125 grms plain flour
20 grms baking powder
125 mls milk
3 whole eggs
50 grms sugar
1 teaspoon cinammon
1 pinch of anise powder
2 drops of vanilla essence
Method
Heat the honey in a pan and allow to cool slightly.
Sieve together the rye flour, plain flour and the baking powder into a large bowl.
Pour the honey on the foour and mix to a smooth paste.
Pour in the 125 ml of milk and add the eggs, sugar and whisk until smooth and creamy.
Add the spices and vanilla essence andmix until it becomes a smooth dough.
Pour the mixture into a log tin lined with grease proof paper and bake for 1 hour at 150C
Gelati
Ingredients
400 grms sugar
300 ml water
300 ml semi whipped cream
18 egg yolks
1/2 teaspoon cinammon, saffron & anise
Method
Boil water and sugar together for 5 minutes to make a syrup
Whisk the syrup together with the egg yolks in a stainless steel bowl over a water bath of hot water until the mixture thickens to a gloss.
Divide the mixture into three.
Add the cinammon to 1/3 and continue to whisk until the mixture is light and fluffy. Fold in 1/3 of the semi whipped cream and churn in an ice cream mixer.
Repeat the same process with the saffron and anise.
Once the three ices have been churned, line the terrine tin with greaseproof paper. Spoon in the anise icecream and smooth over with the back of a large spoon to flatten the layer as much as possible.
Place in the freezer for 1/2 an hour and then repeat the process for the saffron layer. Place in the freezer for another 1/.2 an hour and top with the cinammon layer.
Return the terrine to the freezer.
Red Wine Syrup
Ingredients
250 ml red wine
250 grms sugar
Method
Combine the red wine and the sugar in a heavy based saucepan and reduce over a moderate flame until the syrup reaches a desired consistency.
To Serve
Slice a 1cm layer of bread and place in the centre of the plate and top with a slice of ice cream terrine.
Drizzle with sticky red wine syrup
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