Sebadas

Method

1. For the ice cream: blend the milk, cream, milk powder and dextrose until smooth. Pour into a pan and heat to 40C. Whisk in the sugars and the egg yolks.

2. Bring up to 85C and take off the heat. Cool as quickly as you can, so that you don't encourage bacteria.

3. When the mixture is cold, mix in the myrtle liqueur. Put into the fridge for 6-12 hours. Once cold, put the mixture into an ice cream maker and churn according to instructions.

4. For the sebadas: mix the flour, fat and a little lemon zest in a food processor, adding water if the mixture is too stiff. Press into a ball, cover with cling film and let it rest for 30 minutes in the fridge.

5. Shape the pecorino cheese into balls about the size of a walnut.

6. Roll out the dough to the thickness of a pound coin and cut into strips. Brush half of the dough strips with the beaten egg and sit the pecorino balls on top. Cover with the other strips and press down.

7. Cut around the balls with a fluted cutter and shape as ravioli. Keep in the fridge until ready to use, they need to be cold before frying.

8. Preheat a deep fat fryer to 160C. Fry 3 sebadas per batch, for approximately 3 - 4 minutes.

9. Serve 3 sebadas in the centre a plate, drizzle with honey and put a scoop of ice cream on the side. Giorgio serves his with caramalised spun sugar.