Birch ice cream with black bean pesto, spiced cream and milk skin by Heinrich Schneider - Print Recipe

1

Preheat the oven to 180°C/gas mark 4

2

Begin by preparing the birch water for the ice cream the day before serving. Place the branches on a baking tray and allow to brown in the oven for 45 minutes

3 birch branches, broken into small pieces with twigs reserved for serving

3

Meanwhile, place the black beans in a deep bowl and pour over enough cold water to cover. Leave to rest in a cool, dark place and allow to soak overnight

130g of black beans
water

4

Place the browned branches in a large saucepan with the water. Bring up to the boil and allow to simmer for 30 minutes, then pass the birch water through a sieve and discard the branches. Weigh out 340ml of the birch water and pour into a large, clean pan

4l water

5

Add the milk, cream, honey, glucose and sugar to the pan with the water and stir well. Gently bring the mixture up to the boil, then remove from the heat. Squeeze any excess water from the soaked gelatine and add to the pan, stirring until dissolved and incorporated. Pour into a Pacojet container and transfer to the freezer overnight

150ml of milk
150ml of cream
50g of forest honey
30g of glucose
70g of sugar
1 gelatine leaf, soaked in cold water to soften

6

On the day of serving, prepare the milk skin. Pour the milk into a large saucepan and gently heat until it reaches 80°C. Remove the pan from the heat and allow to rest until a thin layer of skin forms across the surface. Carefully remove the milk skin from the pan and lie across a silpat mat, leaving to air dry for 2 hours

1l whole milk

7

Preheat a steam oven to 80°C

8

For the spiced cream, combine the milk, cream, vanilla, cardamom, anise, thyme and black sesame powder in a pan and gently bring up to the boil. Remove from the heat and allow to rest for a few minutes to infuse, then pass the mixture through a sieve into a clean bowl

1 sprig of thyme
100ml of milk
100ml of cream
1 vanilla pod
1 star anise
1 pinch of ground cardamom
1 tsp black sesame powder

9

Add the egg yolks to the spiced cream mixture and whisk well until thoroughly combined. Pour the cream mixture into a small, deep baking tray and cover with cling film. Place in the steam oven for 2 hours, then remove and leave to cool

60g of egg yolk

10

Meanwhile, finish the black bean pesto. Gently heat the sugar in a medium saucepan until caramelised, then add the glucose, soaked beans and the soaking water to the pan and stir well. Increase the heat and allow the beans to boil until softened, then remove from the heat and transfer to a blender

30g of sugar
10g of glucose

11

Blitz the black bean mixture to form a thick paste with a pesto-like consistency. Adjust the sweetness to taste with the forest honey and stir through the plum seed oil, then set aside until ready to serve

20g of forest honey
10 drops of plum seed oil

12

Ahead of serving, remove the birch ice cream from the freezer and process in a Pacojet until smooth

13

To serve, drag a line of black bean pesto across each plate and spoon a little of the spiced cream on top. Place a quenelle of the birch ice cream on the other side of the plate and top with a piece of folded milk skin. To garnish, dust 6 birch twigs lightly with cocoa and divide between plates

cocoa powder

Birch ice cream with black bean pesto, spiced cream and milk skin

Ingredients

Birch ice cream

Black bean pesto

Milk skin

Spiced cream

To serve

Method