By Ben Spungin, Pastry Chef, Bernardus Lodge
Serves 8
4 cups chanterelle ice cream base (see recipe below)
3 sheets gelatin
1 cup whipped cream
pinch of salt
- Lightly whip the cream into soft peaks and set aside in large bowl.
- Bloom gelatin (sprinkle it with cold water and let it sit for 3–5 minutes).
- In a small pot, simmer 3 tablespoons water and dissolve gelatin.
- Add ice cream base and whisk on the stove for 10 seconds.
- Remove from heat and whisk into the whipped cream. Pour into individual cups and let set in refrigerator overnight.
Bernardus Lodge • 415 W. Carmel Valley Road, Carmel Valley
831.658.3400 • www.bernardus.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
