Turron Ice Cream Tortas with Olive Oil and Plum Compote

This beautiful Ice Cream Torta was created with a variety of Spanish gourmet specialty products. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Turron Blando Ice Cream. To serve, she places some roasted plum compote on the bottom of the plate, along with a scoop of the Turron Blando Ice Cream. She sandwiches the ice cream in between pieces of original anise Inés Rosales tortas. Inés Rosales tortas have been made by hand in Sevilla for more than a century, and have a wonderful crispy, light, and flaky texture. To finish, she drizzles the ice cream with fruity and buttery Castillo De Canena Picual olive oil from Spain.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.