Jasmine, yuzu, milk
by
- Dessert
- Challenging
- 10
- 1 hour 15 minutes
PT1H15M
Ingredients
Milk ice cream
- 3l milk
- 600ml of cream
- 280g of sugar
- 130g of Diamant 50
- 80g of milk powder
Milk foam crisps
- 1l milk
- 100g of glucose
Meringue
- 190g of egg white
- 190g of sugar
- 150g of icing sugar
Yuzu gel
- 500ml of stock syrup, (50/50 water and sugar)
- 250ml of yuzu juice
- 10g of agar agar
Jasmine kombucha
- 500ml of jasmine tea kombucha
- 2 gelatine leaves
Equipment
- Ice cream maker
- Silpat mat (2)
- Hand blender with frothing attachment
- Thermometer
- Piping bags
- Liquid nitrogen
- Dehydrator
- Siphon bottle or cream whipper
- N2O cartridge (2)
Method
1
Start by making the milk ice cream. Add the milk to a saucepan and reduce until you are left with 1.2 litres. Pass through a fine sieve then return to the pan with the sugar, Diamant 50 and milk powder. Bring to the boil
- 3l milk
- 280g of sugar
- 80g of milk powder
- 130g of Diamant 50
2
Remove from the heat, cool until lukewarm then blend in the cream. Transfer to a container and chill. Once chilled, churn in an ice cream maker then store in the freezer
- 600ml of cream
3
To make the meringue, whisk the egg whites to stiff peaks then gradually sift the sugars in until you have a nice glossy mixture
- 190g of egg white
- 190g of sugar
- 150g of icing sugar
4
Spread the meringue in a thin layer over a silpat mat and place in the dehydrator at 60°C until crisp
5
To make the milk foam crisps, bring the milk and glucose to 80°C, then foam up using the frothing attachment on a hand blender
- 100g of glucose
- 1l milk
6
Skim the foam from the top and place on a silpat mat in a thin layer. Dehydrate at 70°C until crisp
7
To make the yuzu gel, place all the ingredients in a pan and bring to the boil. Skim off any scum that rises to the surface then transfer to a container and chill
- 10g of agar agar
- 500ml of stock syrup, (50/50 water and sugar)
- 250ml of yuzu juice
8
Once set, blend the jelly to a smooth gel and transfer to a piping bag
9
For the jasmine kombucha, soak the gelatine leaf in cold water. Warm the kombucha to 60°C, add the soaked gelatine and whisk until it has dissolved
- 2 gelatine leaves
- 500ml of jasmine tea kombucha
10
Allow to cool and partially set, then transfer to a siphon, charge with two N2O canisters and inject into liquid nitrogen. Drain and store in the freezer until needed
11
Place 10 serving plates in the freezer
12
To serve, place a quenelle of ice cream on each frozen plate and add 6 dots of yuzu gel. Add a piece of kombucha on top, followed by the milk crisps and meringue
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Jasmine, yuzu, milk
