MICHELIN Guide Collaboration with
Matthew Kammerer
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Matthew Kammerer is the Chef of The Harbor House Inn, a historic property on the Mendocino Coast built in 1916. He has been rewarded several accolades including a 2019 Food & Wine Best New Chef and multiple James Beard Award nominations. In October 2020, Matthew Kammerer received a Green Star award from the Michelin Guide to become “the first class of restaurateurs in America”.
For this collaboration he shares a recipe for Wakame Ice Cream Base. With its toasty, nutty, and slightly salty aromas it pairs really well with Rémy Martin XO.
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“Every summer, our sea vegetables are hand harvested by the kitchen team in a sustainable manner to make sure year after year the crop comes back.”
INGREDIENTS
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Wakame Ice Cream Base
INGREDIENTS
500g milk
160g sugar
8 egg yolks
500g cream
1.5 ea gelatin
15g wakame
Method
TO GRILL THE WAKAME:
Toast the wakame in the oven at 350°F / 180°C for 15 minutes. Then, blend to a fine powder.
TO MAKE THE ICE CREAM BASE:
Combine in a pot milk and sugar, bring to 54°C. Temper in the milk/sugar mixture into the yolks by slowly adding while you stire so avoid curdling the yolks. Place the mixture over a double boiler and bring to 83°C.
Add the bloomed gelatin. Using a fine mesh strainer, strain into the cream. Blend until combined.
Chill down and add the grilled wakame at a ratio of 6.5g per 350g of base to the mixture.
Steep the grilled wakame overnight.
TO MAKE THE ICE CREAM:
Strain through a fine strainer and proceed with the manufacturing directions for your chosen ice cream maker.
Serve with a glass of Rémy Martin XO.
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Matthew Kammerer, a chef who thrives off of his environment, brought us along to source local ingredients to create his recipe.
Like fine cognac, Chef Matthew Kammerer’s food is a product of its environment. For this collaboration he shares a recipe for Wakame Ice Cream. With its toasty, nutty, and slightly salty aromas, it pairs really well with Rémy Martin XO.