Frozen Landscape

Why These Flavors Work

These flavors were paired through association: rice milk to saffron to blood orange to pistachio. (Rice = rice dish = paella = Spain = saffron = orange = blood orange = Italy = Sicilian pistachio = pistachio) Fortunately the association could go either way, which means all the flavors go well with each other. This is because the only frontal flavor, blood orange, merges with and is enhanced by the other flavors, which are all background and do not interrupt each other. They are all clearly distinguishable without getting in each other’s way.



Plating Procedure

  1. Place the serving plates (or other containers for the frozen desserts) in a freezer.
  2. Churn all of the bases separately. Pour them into separate piping bags fitted with different piping tips. Use a #6 open fluted tip for the blood orange, a #4 closed fluted tip for the rice sherbet, a #6 plain tip for the pistachio, and a #4 plain tip for the saffron ice cream. Try to keep the frozen bases in the warmest section of your freezer so that they do not harden too quickly. If they are too hard to pipe, simply put them in a refrigerator for a few minutes until they are of piping consistency.
  3. Pipe the frozen desserts onto the frozen serving plates, alternating flavors to create a random pattern. Place the desserts in the freezer. Keep the serving plates frozen at -10°C/14°F or slightly warmer if possible. This dessert should not be rock-hard for service. If you can adjust your freezer to –5°C/23°F, it will be better.
  4. When an order comes in, temper the cube for at least 5 minutes before serving. If you do not have the luxury of waiting 5 minutes, microwaving the cube on the “defrost” setting for a few seconds usually helps soften the ice cream without melting it. Discard any leftover cubes after service.