Kristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to native, post-modern cuisine, in February 2014. A graduate of the Culinary Institute of America who’s been featured on the Food Network’s “Chopped” and “Cutthroat Kitchen,” Chef Edelen’s culinary goals center on helping our world rebuild itself using methods from our prehistoric diets, including foraging, sustainable farming, fishing, hunting and even entomophagy — eating insects.
Chef KPE demonstrated his technique for nitro-aerated ice cream using crickets at the ACF’s ChefConnect in Charlotte, N.C. in February. The recipe is below, if you’re feeling adventurous…
Ice cream base (Cricket Anglaise):
5 ounces fine textured cricket protein (TIP)
2 quart raw Guernsey milk
1 quart raw heavy cream
200 grams cane sugar
2 vanilla beans
0.90 grams pure vanilla extract
0.50 grams iota carrageenan
1 gram kappa carrageenan
5 liter liquid nitrogen
sea salt, to taste
1. Split vanilla beans lengthwise, scrape beans and reserve for later.
2. Gently heat milk and heavy cream in a small sauce pot. Add sugar, vanilla extract, vanilla beans and sea salt. Whisk until sugar is dissolved.
3. Crumble the fine cricket TIP and place in a blender. Add half the hot base and blend on high until the TIP is fully incorporated. Slowly add remaining hot cream mix and blend on high until all is fully blended and looks velvety.
4. Filter base through a fine sieve. Let base cool on a ice bath before transferring to an US Quart iSi Gourmet Whip (Siphon). Charge your Siphon with four N2O cream chargers and shake vigorously. Into a freezer-safe bowl (preferably metal), carefully pour your liquid nitrogen. Once the nitrogen is in the bowl, quickly release your charged Siphon with the base inside.
5. Begin to carefully break the frozen chunks into bite-size pieces while mixing. Hold the cricket ice-cream in the freezer or continue pouring nitrogen until ready to serve.
225 grams cane sugar
118 grams water
3 tablespoons pastured butter
4 ounces dehydrated crickets, chopped
100 grams golden syrup
5 liters liquid nitrogen
1/8 teaspoon baking soda
sea salt, to taste
Procedure: Cricket Crunch
1. In a small saucepan over medium heat, add butter, sugar and salt. Slowly caramelize the sugar until golden brown. Carefully add the water and golden syrup (the sugar will begin to pop). Clip on a candy thermometer and let it reach to 290 F. Be careful to not let the temperature get too high.
2. Once your sugar syrup is up to temperature, quickly add the crickets and baking soda. Pour your solution onto a silpat.
3. Once the solution is slightly cooled, pour liquid nitrogen on top. Crack the cricket crunch in the bowl, carefully pour the liquid nitrogen over the crunch and break up the frozen pieces. Set aside.
Take both frozen nitro treats, mix together inside of a large metal bowl. Finish with more liquid nitrogen and give it a toss. It’s now ready to plate and serve!