Brown bread soft serve with caramelised whey and chocolate crumb
- medium
- 10
- 60 minutes plus 48 hours for the ice cream
If you're lucky enough to have access to a soft serve ice cream machine, you must try out this moorish dessert. The malty brown bread ice cream sits atop a chocolatey crumble and is topped with a delicious homemade caramel sauce. Interesting, unusual and packed with complexity, this is one clever dessert.
Ingredients
Metric
Imperial
Brown bread soft serve
- 2080g of whole milk
- 140g of malt extract
- 250g of double cream
- 88g of dextrose
- 340g of dark brown sugar
- 4.5g of fresh yeast
- 12.5g of sourdough
- 1g of fine salt
- 19g of Stabiliser Stab 2000
Whey caramel
- 75g of malt extract
- 75g of golden syrup
- 15g of reduced whey
Chocolate soil crumb
- 34g of unsalted butter, melted
- 30g of plain flour
- 50g of golden caster sugar
- 25g of cocoa powder
- 0.5g of salt
- 10g of cacao nibs
- 30g of feuilletine
- 0.5g of Maldon salt
Artichoke crisps
- 1 handful of Jerusalem artichoke, (peelings only)
- vegetable oil, for deep-frying
Equipment
- Soft serve ice cream machine
- Blender
- Hand blender
- Squeezy bottle
Method
Dice the sourdough and lightly toast on both sides under the grill. Leave to cool
- 12.5g of sourdough
Add the milk to a pan with the malt extract. Bring the mixture to 60ºC then add the cream and heat to 80ºC. Prepare a hand blender and start to pour in the dextrose, sugar, yeast, salt and sourdough (do not add the stab 2000) while continually blending to prevent any lumps forming
- 2080g of whole milk
- 140g of malt extract
- 250g of double cream
- 88g of dextrose
- 340g of dark brown sugar
- 4.5g of fresh yeast
- 1g of fine salt
- 19g of Stabiliser Stab 2000
Make sure the mix is cold, pass through a chinois into large plastic containers and store in the fridge for 5 days until required. Make sure the soft serve has rested for at least half a day before putting into the soft serve machine
For the caramel, place all the ingredients in a large pan over a low heat and continuously stir with a spatula. When all the ingredients have melted together, turn the heat up and reduce, scraping down the sides of the pan and stirring continuously, until it is a deep brown colour
- 75g of malt extract
- 75g of golden syrup
- 15g of reduced whey
It is ready when it can hold its shape when a line is drawn on kitchen paper. When the caramel has reached the right consistency, pour into a container and leave to cool to room temperature. Remove any froth with a wet spoon. Then transfer to a squeezy bottle and store in the fridge
For the crumb, preheat the oven to 155ºC/gas mark 2. Place the flour, salt, sugar and cocoa powder into a food mixer with paddle attached. Slowly add the melted butter on a low speed. Once all mixed in, transfer the crumbly mix to a large metal tray and place into the oven. Mix every 10 minutes, then after 20 minutes add the cocoa nibs and cook for another 20–30 minutes. Once cooled, stir in the feuilletine and Maldon salt and mix well. Store in an airtight container
- 34g of unsalted butter, melted
- 30g of plain flour
- 50g of golden caster sugar
- 25g of cocoa powder
- 0.5g of salt
- 10g of cacao nibs
- 30g of feuilletine
- 0.5g of Maldon salt
To make the jerusalem artichoke crisps, heat a small pan of oil to 170ºC. Once hot enough, deep fry the artichoke skin peelings until crisp and golden. Drain on kitchen paper and store in an airtight container once cooled
- 1 handful of Jerusalem artichoke, (peelings only)
- vegetable oil, for deep-frying
Serve in a shallow bowl, with the crumb at the bottom, then a perfect whip of the soft serve and drizzle over the caramel sauce. Finish with a sprinkling of the artichoke crisps
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