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Difficulty
Intermediate
Total Time
27H 0MIN
Ingredients
Vegetable trimmings: 500 g, depending on season, this can be pretty much everything including beetroot, parsnip, peppers, carrots, celery, fennel etc
Caster sugar: 500 g
Water: 500 g
Milk: 1 ltr
Caster sugar: 200 g
Heavy cream: 250 g
Salt: 1/2 tsp
Milk powder: 80 g
Vanilla extract: 1 tsp
Dry ice: 1 kg
Vegetable trimmings: 200 g
Egg whites: 85 g
Caster sugar: 25 g
Brown sugar: 35 g
Honey: 25 g
Sunflower oil: 28 g
Water: 10 g
Salt: 1 g
Baking soda: 1 g
Vegetable flour: 85 g
Beetroot shavings: 1 kg
Caster sugar: 100 g
Citric acid: to taste
Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by some of the world's best chefs, makes a welcome and timely return.
Almost 50% of the fruit produced in the world gets wasted, so this episode of Why Waste? shows us what we can do with it before it ends up in the garbage. This recipe is by Sat Bains, one of the UK's leading chefs, known throughout the world for his endless creativity and no nonsense approach to fine dining.
Bains has decided to use up waste vegetable trimmings by doing something different. He candies and dehydrates them and adds them to soft serve ice-cream. It's a riff on the 'tutti frutti' flavour, served in a cone.
This is a recipe that takes some time, and the method here has been simplified to make it easier to do at home. But the result is an unexpected and delicious way to use vegetable scraps, that would be right at home at the chef's two-Michein-starred restaurant, Sat Bains with Rooms, in Nottingham.
Method
01.
Candied vegetable peelings
Place all the ingredients into a pressure cooker.
Cook for 1 hour, then leave to rest and cool down without dispersing the heat.
Remove from the syrup carefully and place into an oven.
Dry for 12 hours at 60 degrees celsius.
Cut into desired shape and reserve until needed.
02.
Combine the cream, milk, sugar, salt, milk powder and vanilla extract in a blender.
Blend for 1 minute, until smooth.
Take the dry ice and crush until powdered, either in a freezer bag or a large tea towel. Wear kitchen gloves to protect your hands. Slowly add the dry ice to the ice cream mixture while churning slowly in a stand mixer. Add the dry ice one tbsp at a time while mixing, over about five minutes. The mixture will slowly begin to look more like ice cream.
03.
Vegetable flour
Dry vegetable scraps for 12 hours at 60 degrees celsius.
Blend to a fine powder.
04.
Waffle cone
(Feel free to purchase ice cream cones if you're stuck for time.)
Combine egg whites, sugar, brown sugar, honey, oil, water, salt, and baking soda.
Mix vigorously until a smooth batter is achieved.
Sift in the dried vegetable ‘flour’ and whisk until very well combined.
Let the batter stand for 10 minutes.
Cook waffle batter in a waffle machine. Once cooked, roll the warm waffle into cones and allow to harden in a cool area.
05.
Vegetable syrup
Juice the beetroot trimmings and strain through a chinois into a pan with the sugar.
Place over medium heat and reduce to a thick consistency.
Season with the citric acid, then cool and place in a squeezy bottle.
Reserve until needed.
06.
To serve
Place the ice cream in a piping bag.
Pipe into the ice cream cone.
Drizzle over the vegetable syrup and serve.
