Icy surprise: a ball with truffles and gold leaf

“It’ll be okay,” I think to myself as I look out my window. Blue sky crossed by a few clouds that look like fluffy white sofa cushions. And Dr. Google says temperatures will soon break 20 degrees. So it's probably the last opportunity to quickly focus on icy topics again. There was recently a World Cup where Canada (who else) became world champions again. But it was close. The German puck hunters put up strong resistance and actually became runner-up world champions, even if that is not actually an official title. This is common usage. So silver for the DEB selection. And a sensational third place for Latvia after winning the bronze game against the USA. Unfortunately, like many other reports, this was almost lost in the constant rain of football topics. That's why I felt the need to recall this ice age again. But at least the winter is finally over. As far as I can see the future dates, things will get serious again in October when the figure skaters start their Grand Prix season. Ice cream helps to bridge the summer And yet we don't have to starve because ice cream stays with us. Pressed into balls on waffles or spread into cups with a spatula. A summer without ice cream is a summer wasted. There have long been hundreds of variants. There seem to be no limits to the imagination of the ice cream makers, although Italians probably groan so loudly that you can hear it from Brenner to Naples when spaghetti ice cream is offered in Germany. You can also do this yourself with a spaetzle press or a potato press. Normally you use vanilla ice cream (with bourbon vanilla from Madagascar, please, which you soak in milk for at least twelve hours before use), cream, strawberry sauce and white chocolate or coconut sprinkles. It's supposed to look like spaghetti with freshly grated Parmesan. This variant was probably invented in Germany at the end of the 60s by Dario Fontanella, who ran an ice cream parlor in Mannheim and thus satisfied the icy, sweet and creamy longing of many Germans for Italy. Especially in the tourist hotspots on the Adriatic or Lake Garda, spaghetti ice cream is also available in the land of ice cream inventors, most of whom come from Val di Zoldo. Gelato for the “Piefkes”. It's supposed to look like spaghetti with freshly grated Parmesan. But taste boundaries have long been broken here too. Nowadays you actually sprinkle real Parmesan over the ice cream. The hearty hard cheese from Piedmont is said to complement wonderfully with the fruity strawberry sauce and the sweet milk ice cream. Truffles and gold leaf I realize it's time for a self-experiment. Of course, I won't dare to try another experiment, because that would require not only courage and ingenuity, but also an extremely generous budget when it comes to household money. “Byakuya” is the latest, icy craze, which of course doesn't come from Italy, but from Japan. The main ingredient is white truffles, of course from Alba. For one kilogram of this specialty, which still cannot be bred, you can easily pay 10.000 euros. Tadayoshi Yamada, known in foodie circles as a chef for French-Japanese fusion cuisine, came up with this delicacy. Of course also with Parmigiano Reggiano. He refines this with “Sake Geläger”, a by-product of the production of Sake, the Japanese rice wine. Until then I can still follow. Of course, only when it comes to production, but no longer when it comes to the provision of ingredients. Because the culinary madness is still blossoming here too. The ice cream, a scoop of which costs the equivalent of around 6000 euros in Japan, is not intended to be decorated with gold leaf, but rather consumed. It goes without saying that it is not just presented on a waffle. It comes in a small, black wooden box with a decorated spoon and is said to have softened a little before being enjoyed. There is also a bottle of truffle oil to be drizzled over the ice cream. I'd be lying if I said my mouth wasn't watering right now. Unfortunately, I am a truffle fan, but cannot satisfy this desire. See market prices. For once, of course, I was allowed to let off steam to my heart's content. An unforgettable moment After winning the German Television Prize in 2008 for commentating on the Olympic Games in Beijing, the management from France invited me to a posh restaurant. And I was allowed to tell the waiter to my heart's content that he could safely treat his truffle slicer to an extra round. It was a culinary aftermath and these are the moments that will remain unforgettable. And because I'm about to reveal a few private details. My favorite flavors are Malaga ice cream and Amarena ice cream. If necessary, stracciatella ice cream also works. An affogato should never be spurned either. This will help me get through the summer just fine. About the author: Sigi Heinrich The award-winning sports journalist and Eurosport commentator (including the German Television Prize, the Bavarian Sports Prize, the Biathlon Award and the World Sports Trophy) devotes his column “Sigi's Peaks” to the whole Variety of sports and also likes to poach in not-so-foreign realms. Always with a smile and a wink, serious or deliberately provocative. There should be something for everyone. In his book “Culinary Direct Hits”, the best biathletes in the world have immortalized themselves with their private recipes.

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Icy surprise: a ball with truffles and gold leaf

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