Milk, chamomile and loquats

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This summery dessert from Luca and Antonio Abbruzzino combines a creamy milk ice cream with floral flavours of chamomile and loquats. If you can get hold of loquats, apricots or plums work well here.

First published in 2017

Ingredients

Metric

Imperial

Milk ice cream

  • 50g of milk powder
  • 450ml of milk
  • 2g of carob seed flour
  • 65g of caster sugar

Wafer

  • 1l milk
  • 5g of gelatine

Loquats

  • 4 loquats
  • 500ml of water
  • 100g of sugar

Crumb

  • 150g of flour
  • 90g of butter
  • 120g of sugar
  • 5g of salt
  • 1 pinch of dried chamomile flowers, crushed to a powder (optional)

Almond and chamomile cream

To serve

  • 10g of candied mandarin

Equipment

  • Pacojet or ice cream maker
  • Silicone baking mat
  • Blender
  • Chamber sealer
  • Vacuum bags
  • Water bath

Method

1
To begin, make the milk ice cream. Heat the milk, milk powder, carob seed flour and sugar in a saucepan and simmer until dissolved. Churn the mixture in an ice-cream machine or transfer to a Pacojet container and freeze
  • 50g of milk powder
  • 450ml of milk
  • 2g of carob seed flour
  • 65g of caster sugar
2
To make the wafer, simmer the milk over a low heat until reduced to 300ml. Whisk in the gelatine until dissolved, then spread on a silicone baking mat and place in a low oven (or dehydrator) until dry and crispy
  • 1l milk
  • 5g of gelatine
3
Preheat a water bath to 72°C
4
Make a syrup for the loquats by dissolving the sugar in the water over a low heat. Peel the loquats, transfer to a vacuum bag and pour in the syrup. Seal in a chamber sealer and cook in a water bath for 30 minutes
  • 500ml of water
  • 100g of sugar
  • 4 loquats
5
Preheat the oven to 160°C/gas mark 3
6
To make the crumb, rub the butter with the flour until you achieve a heavy breadcrumb consistency then mix with the sugar, salt and chamomile powder. Bake for 20 minutes, giving it a stir with a fork after 10 minutes to achieve even colour
  • 150g of flour
  • 90g of butter
  • 120g of sugar
  • 5g of salt
  • 1 pinch of dried chamomile flowers, crushed to a powder (optional)
7
For the almond and chamomile cream, blend the almonds, bitter almond, milk and chamomile until smooth in a blender. Pass through a fine sieve to obtain a cream
8
When the milk wafer is dry and crisp, break into shards
9
To assemble the dish, place a quenelle of milk ice cream onto a spoon of crumble. Break up the wafer and balance on the ice cream, spoon the cream onto the plate and arrange the loquat and candied mandarin around the plate
  • 10g of candied mandarin
First published in 2017

It isn’t always easy working with family but Michelin-starred father and son team Antonio and Luca Abbruzzino are united by their passion for Calabrian produce.

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