Milk, chamomile and loquats
- Dessert
- Medium
- 4
- 1 hour 10 minutes
PT1H10M
Ingredients
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
- 10g of almonds
- 1 bitter almond
- 200ml of milk
- 50g of chamomile flowers , fresh
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
- 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
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Milk, chamomile and loquats
