Milk, chamomile and loquats

4
1 hour 10 minutes

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

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