The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

Kelp and Cocoa Ice cream

15th May 2017
by Roushanna Gray in Recipes, Flavour Science.

This is the trifecta of kelp recipes. Unusually, this particular seaweed recipe is for sweet treats and not a sea veg dish. The unparalleled taste of umami works beautifully with an array of sweet ingredients, chocolate being one of the best. You can double up on the syrup for using in some coastal gin cocktails.

Ingredients:
3 kelp blades cut up into pieces
¼ cups of water
½ cups of caramel sugar
600ml cream
350g condensed milk
½ cup cocoa/instant coffee

To make the umami syrup:
Bring the water and sugar to the boil. Reduce heat and add seaweed, simmer on a low heat until most of the liquid is gone and the rest is bubbling. +- half an hour. (At this point you can turn the leftover sweet sticky seaweed into candy....see below*)

To make the ice cream:
Whip up the cream, condensed milk, cocoa and 4 tbs of the umami syrup (in a food processor is best but you can also use a cake mixer or hand whip) until you get stiff peaks of chocolatey cream.
Pour into a sealable container and place in the freezer overnight or until set.

*To make the candy:
Coat the kelp in crushed nuts on both sides and place on a greased oven tray in a preheated oven at 120deg for 15mins. Turn kelp over and bake for another 15mins. Don’t burn the nuts! Enjoy on ice cream or by itself as sweets. 


Seaweed

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