Ice for foodies, gourmet delicacies below zero

Far from being a simply functional ingredient, the ice It adds freshness, texture and, sometimes, even flavor to any recipe in which it is strained.

Today Summum we celebrate (finally!) the arrival of summer with a review of the best tracks and news of the gourmet market to savor cold.

Lolo Polos: ice tastes good

In recent years, polo shirts have come back with force in their most gourmet version, inaugurating a gastrotrend that we still enjoy and luckily.

In Malasaña, in 2015, it opened its doors  Lolo, a store of artisan polo shirts made with fresh seasonal fruit, little sugar and no preservatives and colorings. White chocolate, tangerine and yuzu, the fashionable Asian citrus; Passion fruit orange; Avocado with chocolate; Rice pudding; Coconut and lime; Milk, lemon, currant and poppy; Pineapple papaya; Pink Mojito. That’s how suggestive Lolo’s new flavors are for this spring-summer season.

Ice with an exotic touch (the founders of the brand share a childhood in Tanzania) and creative. A box of six poles is around 20 euros and, yes, they do home delivery.

Mistura: the perfect mix

Those of Mixture They are probably one of the best ice creams on the Madrid scene. Its peculiarity is that here the ice cream, artisanal and made with quality raw materials, adheres to the taste of each client. Using a slab of granite at -20º and some spatulas, the ice cream is mixed with the chosen topping, becoming one more ingredient.

Caramel and fleur de sel; Intense chocolate; Peppermint; Watermelon; Peach; Grapes and some other “limited edition” flavors such as Baileys, Passion fruit or Apple are part of the offer of the three points of sale in the capital. Between the toppings we find from fresh fruit to nuts, through jams and cookies. All stores Mixture They also have a home delivery system.

Santceloni TOP Granizado

Montse Abellà is the architect of the outstanding sweet cuisine of SantceloniMadrid restaurant with 2 Michelin stars that opened the season with a new and exclusive look.

Their Carrot slushie dessert is a true revelation and shows that ice can add texture to a dish and enhance flavors. It is a complex sweet, composed of a carrot slush, a lemon and dill cream and a small oatmeal cookie sandwich with white chocolate cream, ginger and lime. Not everyone is capable of creating a warm and fresh dessert at the same time. To try.

Rocambolesc sorbet: ready for summer

Sorbets are something like the original form of edible ice. The word is Italian, but it comes from the Arabic sharab, syrup, being the Arabs who brought to the Mediterranean the art of these first frozen desserts from China and through Persia.

TOP ice cream parlors rocambolesc, located in Girona, Barcelona, ​​Alicante and Madrid, are preparing just in these days (the official date is June 15) for the arrival of a new flavor. Its about Watermelon sorbet and lemon with toppings of lime cloud, black sesame and coconut sponge cake. Perfect to welcome this long-awaited summer.

On the rocks: the “essence” of Dani García

Liquid cooking would be unthinkable without ice. Lots of ice, lots of ice. The Essence cocktail is part of the new letter of BiBo Madrid, BiBo, in Marbella and Lobito de Mar, in Marbella, all led by chef Dani García.

Carries June, a liqueur of vine flowers, Bajo Velo Dani García chamomile, mandarin syrup and Aperol. It is served in a small bottle placed in a bowl and surrounded by ice. In this way, the cocktail stays cold for as long as it takes, but without altering its flavor when it melts.

Cold brew: with time, with ice and also with tonic

In Cold brew the coffee is extracted cold, that is to say allowing the ground beans to dilute in filtered water for twelve to sixteen hours, then it is filtered and finally served with ice.

In the two stores Drink coffeeIn Madrid, they “pamper” Cold brew for fourteen hours, without subjecting it to pressure or high temperatures and filtering it twice. “It is an ideal drink for the summer. It is refreshing, moisturizing and above all stimulating ”, says Santiago Rigoni, one of the founding partners of Toma Café. They also prepare it with tonic, lime juice and lots of ice; with tonic, Cynar (an Italian liqueur made with artichokes) and cucumber and with orange cold-infused whipped milk.

In each recipe, they are used coffees of different origins. The novelty is the Bag in box, Cold brew format ready to take with you on vacation. Prices vary from 30 euros for the 3 liter format to 50 for the 5 liter.

Eiswein: the wine that owes everything to ice

The history of gastronomy is full of excellent inventions fruit of chance. Or even the tragedy. Ice wines, the quintessence of luxury in the wine world, revealed their full potential in the wake of a tremendous frost that hit the grapes in the German region of Franconia, back in the XNUMXth century.

Not only did the winegrowers not give up, but they used those grapes to make an especially sweet, slow-fermenting wine that they called Eiswein, ice wine. These are natural wines, made from white grapes –generally Riesling and Gewürztraminer– which are frozen on the same vine, harvested in winter, at night, at a temperature that does not exceed -7ºC and are immediately pressed.

Wines “limited edition” By its very nature they make ice the most desirable and essential of ingredients.

1898: spinning with ice cider

Companies that ice ciders they follow the same principle. In this case, the apples (or the must) are subjected to a freezing process, which raises the concentration of sugars.

The idea arises in Canada, but you don’t have to go that far to savor this delicatessen. The 1898 ice cider from the cellars The Gateiro It is made by collecting apples at their optimum point of maturation, then frozen, pressed, the must is left to ferment and mature for three months in oak barrels. Finally it is filtered and bottled.

It can be purchased in gourmet stores and by contacting the company directly for a price that is around 25 euros per bottle.

EVOO below zero

It is a novelty on the market. It’s about a extra virgin olive oil Monovarietal (only Manzanilla Cacereña olives are used, a native variety of the Sierra de Gata, north of the province of Cáceres) that is packaged unfiltered and kept frozen at -18 degrees. In this way, it is possible enjoy all the nuances, the properties and magic of freshly produced oil beyond its natural period, between October and December.

The idea is the result of an R + D + i project of the Extremaduran company The Chinata, specialized in olive oil and delicatessens and cosmetics based on this valuable ingredient. It can be purchased through their website or ordered in one of their stores for 16 euros each bottle.

Healthy ice creams with “frozen trick”

Margie Broadhead is a professional chef and a famous blogger. She is also the author of an original variation on ice cream. It does not contain milk or animal fats, it does not contain refined sugars and it does not need professional tools for its preparation.

The base of these ice creams they are some slices of banana, better if very ripe, frozen. There are two versions, one instant and creamy and the other that needs to go through the freezer. There are banana and kiwi, peanut butter and Piña colada, among others.

The details are found in the recently published book Healthy ice cream that combines more than seventy recipes between ice creams, smoothies, shakes, breakfasts and even sauces and toppings. A delicious frozen idea.