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Milk, Chamomile, Loquats

Milk, chamomile and loquats

  • Dessert
  • medium
  • 4
  • 1 hour 10 minutes, plus churning and dehydrating time

PT1H10M

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
  • 10g of almonds
  • 200ml of milk
  • 50g of chamomile flowers, fresh
  • 1 bitter almond
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

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

  • Almond and chamomile cream

  • To serve

    • 10g of candied mandarin

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    Milk, chamomile and loquats

     
     

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