Milk Dessert

Got around to making a plated dessert with milk as an inspiration, 3 days later, here's how it looks:

Reduced Milk & Sour Cream Gelato, Honey Dulce de Leche, Honeycomb, Brown Butter Solids, Milk Tuile and the only missing element, Frozen Milk Foam, which I couldn't make since my lecithin jar went jelly due to improper storage.

Overall pretty good, balanced as a dessert, but lacking the milk foam as a clean finish to sort of serve as a palate cleanser. Maybe next time even a milk "soil" with some tapioca maltodextrin!

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Comments

tangma27

That looks like a dream come true...........

Afonso_Tito_de_Morais_164825

It was pretty good yea!

fitzek2000

Epic your minimalistic dish. Recipe for gelato (pacojet) and brown butter solids very wellcome. For exchange. Kakao pacojet sorbet. The ultimate chocolate kick in.

Afonso_Tito_de_Morais_164825

Thanks Hubert! The neutral Milk Foam would have made a big difference though! Unfortunately I don't have a pacojet, but I use an oldie Simac 800 Gelato to churn everything I do. But here it goes:

400g whole milk

150g sugar

10g non-fat milk powder

2-3g salt

100g heavy cream

85g sour cream

Mix milk, sugar, milk powder and salt in a saucepan.

Reduce on medium heat until you are left with 350g total weight of mixture.

Add to a blender.

Bring heavy cream and sour cream to a boil, remove from heat and add into the blender.

Process the two together, pass through a fine mesh sieve, chill to -5C, churn, and serve at -14C.

For the brown butter solids, I just used Chefsteps' recipe, which calls for browning an amount of butter, adding non-fat milk powder to it, mixing until the solids turn dark brown and straining. Check it out, it's really an amazing and very simple element to add to savory or sweet dishes.

I'll be waiting on that Kakao Gelato base!

fitzek2000

Kakaosorbet

100g Sugar (use baking sugar, christals more tiny)

100g light bitter chocolate couverture, fine grated

40g high quality kakao powder

500ml Water

2 splashes of Ouzo

Pinch of salt

Bring Water to a boil, add sugar, put stove off heat, hand blend... Add Rest of ingredients, blend 3-4 minutes, sieve fill in pacojet beaker, use liquid nitrogen or try to archieve with Ur gelato mixer style. Use this recipe with pistachio butter instead of kakao and chocolate and Tell me what u think. 🔪Done

fitzek2000

Why milk powder?

Afonso_Tito_de_Morais_164825

Milk solids provide extra stability, mouthfeel and stretchiness to the icecream texture from my understanding.