80% dark chocolate and Chilli Cress ice-cream

• 12g cacao powder 22-24% 
• 100g dark chocolate 80% 
• 691g fresh milk (3,5% fat) 
• 10g olive oil
• 128g dextrose
• 27g fructose
• 7g neutro
• 25g seawater
• 3 punnets Chilli Cress (1 dehydrated + 2 fresh)

• Heat the liquid ingredients to 40ºC then add the solids, excepting cocoa powder & dark chocolate, and heat to 85ºC.
• Add the punnet of dehydrated Chilli Cress to infuse.
• Leave to cool to 55ºC, then add the chocolate and the cocoa powder, blend and strain with fine sieve.
• Leave to rest 24h, then add remaining 2 Chilli Cress punnets, blend then whip until smooth.

In this recipe, part of the cress was dehydrated as to enhance and create a more concentrated flavor during the hot infusion; and the rest was added fresh so the fresh and spicy notes to come through.

Magazine: Saber y Sabor - Arte Heladero
Recipe: Jordi Guillem