Part 3/7:
Kamari starts by preparing a dry caramel with sugar to form the base for her ice cream. By carefully controlling the temperature and the order of ingredients, she creates an exquisite balance. The addition of soy sauce not only provides a unique flavor profile but also accentuates the dessert's umami notes. Once the mixture cools, it will be smoked to add complexity.
While the ice cream base is chilling, Kamari takes the opportunity to cure egg yolks, showcasing her belief that pastry chefs should also embrace savory techniques. One of her creations today includes curing yolks for a bacon egg and cheese ice cream, reflecting an inherent desire to integrate different culinary styles.