t Chef Steve Smith's Jersey Royals Ice Cream - Ethical Hedonist
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Chef Steve Smith’s Jersey Royals Ice Cream

May 27, 2019 in Eat Local & Organic
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By Bohemia Head Chef Steve Smith

Who doesn’t love Jersey Royals potatoes? They are a great British seasonal food treasure. We love to celebrate and champion our great British seasonal food stars. May is the season for a potato like no other – Jersey Royal potatoes.


Now we could make the definitive potato salad with these creamy food icons. But we are in a mood for something more daring and surprising – how about savory ice cream made with Jersey Royal potatoes. Intrigued? Tantalised?

Something Different

Well,  read on to discover how to wow your guests at your next Ethical Hedonist dinner party or dinner a deux.

Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant shares his unique recipe for Jersey Royals ice cream.

A Surprising Savoury Ice Cream from Michelin-Star Chef Steve Smith at Bohemia Jersey using Jersey Royals

A Delightful Savoury Ice Cream using Jersey Royals

Steve Smith endeavours to offer a variety of local, fresh produce in all of his dishes at Bohemia.  The majority of ingredients such as the famous Jersey Royals Potato are locally sourced from the island of Jersey.  Steve has created a truly outstanding dining experience with his ingredient and flavor-driven tasting menus at Bohemia.

What You Will Need to Make Steve Smith’s Jersey Royals Ice Cream

Ingredients

1 kg Finely sliced Jersey Royals

500g Borbier unsalted butter

500ml Skimmed milk

60g Pro crema

500ml whole milk

120ml Creme Fraiche/Fromage blanc

2 tbspn brown butter

2 tsp Salt

Jersey Royals Ice Cream
Jersey Royals are a seasonal and culinary jewel and partner well with asparagus – image by Toa Heftiba

Method

  1. Caramelise the sliced Jersey Royals in the butter until completely golden brown.
  1. Drain from the butter.
  1. Add the milk to the pro crema and bring to the boil.
  1. Add the drained Jersey Royals potatoes and allow to steep for 45 minutes.
  1. Keep 500g of the potatoes. Blend the kept potatoes, milk mix, creme fraiche, brown butter, and salt.
  2. Blend until completely smooth then place into a Paco jet beaker and freeze.

About Steve Chef Steve Smith

Steve Smith is one of the world’s most distinguished chefs.  Steve Smith has won a Michelin Star five times and has held a Michelin star for over 20 years.  Bohemia is the only Michelin starred restaurant in the Channel Islands. The restaurant currently holds five AA rosettes and has been ranked as the 11th best restaurant in the whole of the UK by the Good Food Guide 2018.  

Bohemia is the only restaurant in the Channel Islands to be featured and outranks some of the most famous restaurants cementing Bohemia firmly on the international culinary, food lovers map.

About Chef Steve Smith

Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands

Steve Smith is one of the world’s most distinguished chefs.  Steve Smith has won a Michelin Star five times and has held a Michelin star for over 20 years.  Bohemia is the only Michelin starred restaurant in the Channel Islands. The restaurant currently holds five AA rosettes and has been ranked as the 11th best restaurant in the whole of the UK by the Good Food Guide 2018.  

For reservations please call: 01534 880 588 or visit www.bohemiajersey.com

Love our seasonal local, organic and biodynamic recipes? Why not try making our Pukka Herbs and River Cottage HQ organic dark chocolate and ginger tart – Pukka Dark Chocolate and Ginger Tart

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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