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kitt harn ha publicado una actualización
Sea urchin ice cream
#icecreamchallenge
make sure the sea urchin is really fresh otherwise your icecream will smell fishy. I want to leave the sea urchin flavor a bit lingering so I decided to use pre-aged custard base. I worked pretty well. Taste was like a light caramel note with a (good) sea breeze at the end.
Beatriz Torija, Sussan Estela Olaya y7 más9 Comentarios-
Qué interesante
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@elena-pintado-paredes gracias
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Level:
Stagier
Now this is bold and brilliant! That balance of caramel warmth and ocean breeze sounds unexpectedly harmonious. This is the kind of daring creativity that pushes boundaries in the best way. Absolutely fascinating! 👏🍨
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@lanamihajlovic thank you. Wish I could share how it tasted like over here to everyone
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Level:
Scoolinary Team
@kittibhoom@gmail.com Three flawless submissions to the challenge, each full of impressive techniques and incredible flavors.
It’s amazing to see how you dared to work with such an unusual ingredient like sea urchin to create something so visually appealing. The presentation is impeccable: the texture of the ice cream looks creamy and stable, the use of the leaf as a base adds the perfect contrast, and that touch of greenery brings visual freshness and color balance. The dark plate was a great choice to highlight the golden tones of the ice cream and the decoration.
Have you tried infusing the base with a light seafood broth or kombu before adding the sea urchin? That could help reinforce the salty finish without overwhelming it. And what kind of technique did you use for the pre-aging? I’m really curious about that part!
Congratulations on the result! 👏
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@sussan_scoolinaryteam Thank you Sussan for your lovely comment and suggestion. I haven’t thought about using dashi broth or kombucha to enhance it before, This was a fantastic idea, I’ll definitely try next time I got the sea urchin from the fish market. The word pre-aging was just for explaining the pasteurized ice cream base that mature at least 4 hours before use.
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Level:
Scoolinary Team
@kittibhoom@gmail.com Thanks so much for taking the time to reply, Kitt! I’m glad the idea of using dashi or kombu sparked your interest your creativity could definitely make the most of it. And thank you for clarifying the pre-aging step it makes perfect sense and really shows the technical care you bring to each stage.
We truly hope you keep sharing more of your work it’s a real pleasure to see what you create. You have such a unique and inspiring perspective in everything you’ve shown us!
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Buenísimo.
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Level:
Scoolinary Team
Welcome to the Community, Chef Kitt! 🎉 What a way to make your entrance—with three #icecreamchallenge presentations no less!
Your composition is beautiful: the contrast of textures and tones is so elegant. The dark plate adds drama, while the leaf and golden spoon bring balance and a natural touch. You’ve nailed that refined-yet-inviting aesthetic. Your scoop is perfectly formed, super appetizing!
What’s the one flavor combination that has surprised you the most so far in your culinary experiments? I’d love to hear how you explore contrasts like umami and sweetness.
And hey—if you feel like spreading the joy, we’d love for you to share this photo in your Instagram stories and tag us @Scoolinary_en 🧡
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