Small garden with cottora broad beans and cinnamon icecream

Recipe ingredients:

Crumble pinenuts
250 g of flour type 00
250 g of pinenuts flour
250 g of sugar cane
250 g of butter

Cinnamon icecream
500 g of skim milk in powder
5 cinnamon sticks
234 g of fresh cream
47 g of skim milk in powder
5 g of pastry neutral powder
150 g of sugar
38 g of dextrose
24 g of water

Vegetable
100 g of lentils boiled in water and sugar
100 g of cottora broad beans of Amerino
Peas to taste
A sweet potato cut into cubes
50 g of Greek yogurt
Pine nuts to taste
Hazelnuts to taste
Blueberries to taste
Raspberries to taste
Peanuts dough to taste

Preparation:

Crumble pine nuts
Mix butter and sugar briefly, then add flour and mix everything up to get a pastry, then let it rest, then crumble into small pieces and cook them on a baking tray at 170° C for 10 minutes.

Cinnamon icecream
Prepare an hot infusion of water, milk, fresh cream and cinnamon sticks and let it rest for a few hours, then filter and heat the liquid at 40 ° C. Then add the skim milk powder, dextrose, sugar and neutral, bringing to 85° C and then cool, after that stir into an icecream maker.

Presentation:

Place in the middle of a pot a strip of pine nuts crumble dial on it a combination of vegetables by placing them in a disorganized, but harmonious way, trying to give volume and switch the colors, then finish with a quenelle of cinnamon ice cream.