(serves 2)
For the base
Leftover babà or a similar leavened cake
For the bread crust ice cream
200 g bread crusts or stale bread
500 ml milk (for infusion)
Fior di latte ice cream base (ready-made)
For the seed and bran praliné
80 g mixed seeds (sunflower, pumpkin, flax, sesame)
40 g bran
100 g leftover caramel
A pinch of salt
For the waste-based savor
300 g mixed fruit and vegetable scraps
(e.g. carrot peels, asparagus trimmings, fennel tops, quince, pear, citrus, prunes)
200 ml cooked grape must
30 g nuts (almonds or pine nuts)
Spent vanilla pod (optional)
Water, as needed
For the savor
Place all the fruit and vegetable scraps in a saucepan. Add the cooked grape must, nuts, and vanilla.
Add a small amount of water, then cook over medium heat for 40–50 minutes, until the mixture becomes thick and syrupy. Strain if you prefer a smoother texture, or leave it slightly rustic. Set aside.
For the bread crust ice cream
Toast the bread crusts until golden and aromatic. Pour over the hot milk and let infuse for at least 30 minutes.
Blend and strain to obtain a flavored milk. Use this in place of the milk in a fior di latte ice cream base, then churn until smooth and creamy.
For the praliné
Lightly toast the seeds and bran in a pan, then let cool.
Combine with the caramel and blend into a coarse, fragrant paste. Adjust with a pinch of salt.
To serve
Place a piece of babà at the base of the plate.
Add small dots of seed and bran praliné, then place a quenelle of bread crust ice cream on top.
Finish with the warm or slightly cooled savor, spooned over or around to bring all the elements together.
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