Fruit and vegetable salad with maple syrup and Taleggio ice-cream

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Licia Dentesano and Emanuela Plazzotta

(for 8 people) FOR THE ICE-CREAM : 550 ml whole milk 200 g sugar syrup 150 g Taleggio 30 ml cream 30 g glucose 20 g honey 15 g powdered milk FOR THE SALAD : 30 g courgettes 50 g squash 50 g Granny Smith apples 1 yellow Williams pear 15 g celery hearts 80 g maple syrup 70 g sugar 50 ml water FOR THE DECORATION : 550 g spelt flakes

In a saucepan, mix together the milk, cream, honey, sugar syrup, glucose and powdered milk. To one side, prepare the Taleggio by cutting it into small cubes. Add the cheese to the milk mixture and heat to 85°C.
Prepare a bowl with a chinois and pour in the contents of the saucepan. Cover and place in a blast freezer. When cold, pour the liquid into an ice-cream machine to make it creamy. Leave the ice-cream to harden in a dome-shaped silicone mould.
Cut the apple, pear, squash, courgette and celery brunoise and place in a bowl.
Mix together the maple syrup, sugar and water. Form a syrup and pour into the bowl with the brunoise.
Leave to soak for at least an hour and a half. Arrange the fruit and vegetable salad on a plate with the maple syrup, place the ice-cream dome on top and decorate with spelt flakes and a sprig of celery.