For the ice cream
1,140 ml whole milk
200 ml cream 35% mg
40 ml powdered skimmed milk
130 gr sugar
260 gr dextrose
230 gr toasted aniseed bread from Panaderías Pulido bakery in San Mateo
10 gr stabiliser for ice cream
10 gr Bocacangrejo salt
For the cornbread topping
800 gr powdered toasted cornbread
800 gr cocoa butter
300 gr muscovado sugar
15 gr Bocacangrejo salt
For the egg bread syrup
700 gr toasted egg bread from Panadería Amaro bakery, in the town of Ingenio
2 l water
3 handfuls of malt
Savoury potato bread and rosemary praline
700 gr savoury powdered potato bread with rosemary
600 ml sunflower oil
500 gr de muscovado sugar
25 gr Bocacangrejo salt
For the ice cream
Firstly toast the aniseed bread for 30 minutes at 180 degrees and set aside. Then, for the ice cream, mix the liquid ingredients and the solid ingredients separately from one another.
Add the solids to the milk and cream and beat everything well in the thermomix blender. Transfer the mixture into a vacuum bag and cook for 25 minutes at 83 degrees in a steam oven or in a bain-marie.
Remove the contents from the bag and transfer them to the thermomix blender. Add the bread (it is important to weigh the bread after toasting, as it loses moisture in the process) and blend for 4 seconds. Leave to stand for 5 minutes.
Then add the salt and blend again. Quickly reduce the temperature of the mixture to 4 degrees in an inverted bain-marie. Pack it in a vacuum bag and leave it to stand in the fridge for 24 hours. Finally, put in the freezer and set aside at -18 degrees Celsius.
For the savoury potato bread and rosemary praline
Place all the ingredients together in the conching machine and refine for 24-30 hours.
Transfer to a piping bag and set aside.
For the cornbread topping
Place all ingredients in the conching machine and refine for 24-30 hours. Place in a vacuum bag and set aside.
For the egg bread syrup
Vacuum pack all ingredients and steam for 1.5 hours at 75 degrees. Leave to cool in the bag for 12 hours at room temperature. Strain naturally with no extra force through a cheesecloth or very fine cloth strainer. Over low heat, reduce the liquid until it begins to caramelise and has the desired texture.
Place some of the aniseed bread ice cream in ice-cream moulds, then pour a thin layer of potato and rosemary bread praline on top. Insert the popsicle stick and freeze at -30 degrees. Finish by filling the popsicle with the remaining ice cream and refreeze.
For the dip, temper the topping to 50 degrees and dip the frozen popsicle. Store in the freezer at -18 degrees. Serve the aniseed bread popsicle with a little egg bread syrup on top.
“My main motivation in making this dessert was to put the spotlight on the bread made in the bakeries of Gran Canaria”, says Aser Martín, who seeks to give recognition to master bakers who have dedicated their lives to their work. “Thanks to the enormous daily effort of these workers we can enjoy spectacular products, such as aniseed bread, potato bread,cornbread and egg bread. This recipe is a way of showing support for a lifetime's work”, he continues.
‘Dish-enhancing’ secret ingredient
Cornbread
Cornbread is not an 'everyday bread', as it cannot be easily found in the usual food outlets. But it can be picked up at the weekend farmers' markets all over Gran Canaria, in stalls where it is sold as rustic bread. It is homemade bread, made with corn flour, which gives it its distinctive yellow colour. Cornbread is a spongy bread with a sweet taste.
It is not the only variety of artisan bread available in Gran Canaria, where thanks to the traditional bakeries you can still find 'pan de puño' or fist bread, aniseed bread, potato bread and wood-fired baked bread.
*For more information, FEDAC web.
