Ingredients:

Gazpacho ice cream:

• 500 g gazpacho
• 5 g Agar+
• 10 g Polydextrose
• 50 g Palatinose
• 10 g Inulines Blend
• 10 g Cabernet vinegar

Golden beer crisp:

• 150 g milk
• 100 g beer
• 1 egg
• 3 g salt
• 2 g Pimenton (pepper powder)
• 120 g flour
• 7 g Emulbinder

Other ingredients:

• Ceviche (lime juice, peppers, coriandre, shallot,...)
• Natural Sauce Basil - Food Revolution by Didess
• Olive butter
• Cress
• Malto with green herb oil

Preparation beer crisp:

1. Mix flour, Emulbinder, salt and Pimenton together.
2. Add milk and beer to the dry mixture and mix with a whisk.
3. Add an egg and mix until smooth.
4. Let the batter rest for a few hours.
5. Heat the oil to 180 °C.
6. Briefly dip the mold (Plate-it) into the hot oil.
7. Then quickly dip the mold into the batter.
8. Place the mold in the hot oil again until it detaches from the mold and is nicely golden brown.
   

Preparation gazpacho ice cream:

1. Mix gazpacho, Polydextrose, Palatinose, Inulines Blend, Agar+ and Cabernet vinegar and heat till 80°C.
2. Let the mixture cool in the refrigerator.
   
3. Turn off the ice cream in an ice cream maker.
   

Combine the Golden Beer Crisp with the Ceviche, Natural Sauce Basil, Olive Butter, Cress and Malto with green herb oil for a delicious interplay of flavors and textures. Enjoy this sophisticated creation!