A Sweet Journey through the Andes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 hr

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


For the red heart potato ice cream base

  • 5 medium red heart potatoes, unpeeled
  • 800 g whole milk
  • 200 g cream


Step 1: Preheat a charcoal grill or wood-burning oven to 200°C. Toast the potatoes directly on the heat until the potatoes are tender and the skins are crispy. Once cool enough to handle, peel and chop into smaller pieces. Place the milk and cream in a pan and bring to a simmer over moderate heat. Add the potatoes and remove the pan from the heat, leaving the mixture to cool to room temperature. Seal the mixture in a large sous-vide bag and leave in the fridge for 24 hours.

Step 2: To finish the ice cream, strain the ice cream base through a fine mesh sieve, reserving 600g which will be used in this recipe. Set aside. Place 150g of the sugar, glucose and water into a pan and (without stirring) make a caramel by cooking the mixture to 150°C. Carefully whisk in the ice cream base and cook for approx. 5 minutes until the mixture becomes smooth and shiny. Whisk the remaining 50g sugar in a bowl with the egg yolks. Add the egg mixture to the pan and stir continuously until the mixture reaches 82°C. Remove from the heat and strain the mixture into a bowl. Chill immediately. Once chilled, churn in an ice cream maker and store the ice cream in a sealed container in the freezer (-12°C).

Step 3: For the quinoa crumble, preheat the oven to 200°C. Combine all the quinoa, sugar, flour and salt in a bowl. Rub the butter into the mixture until it resembles breadcrumbs. Spread out on a large silicone mat and bake for 3 minutes. Set aside to cool and store in a sealed container until needed.

Step 4: To make the cacao caramel, place the sugar, glucose, water and lemon juice into a pan and (without stirring) make a caramel by cooking the mixture to 145°C. Remove the pan from the heat and leave to stand for 3 minutes before adding the cocoa powder. Do not stir the mixture. Tip the caramel out onto a silicone mat and manually work the cocoa powder into the caramel until completely incorporated. Continue until it is golden and shiny. Make decorations of your choice. Store in a sealed container until needed.

Step 5: To serve, place a line of the quinoa crumble on a serving plate, followed by the cacao caramel. Gently place a quenelle of ice cream on top and finish with a sprinkle of sea salt flakes.