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Ingredients
- 2 l ounces whole milk (organic)
- 14 About 14 ounces muscovado sugar
- 7 ounces tuttopan
- 7 ounces lemon juice
- 7 ounces sugar
- 7 ounces water
- 1/8 ounce versawhip
- 1/4 ounce xanthan gum
- 18 About 18 ounces cider
- 3 1/2 About 3 1/2 ounces muscovado sugar
- 1/11 About 1/11 ounce agar agar
- 1 l ounces milk
- 5 1/2 About 5 1/2 ounces sugar
- 1/3 About 1/3 ounce cassia
- 1/3 About 1/3 ounce lecithin
- 18 About 18 ounces 72% chocolate in bars
- 8 1/2 About 8 1/2 ounces all-purpose flour
- 8 1/2 About 8 1/2 ounces lescure butter
- 8 1/2 About 8 1/2 ounces muscovado sugar
- 4 1/2 About 4 1/2 ounces whole eggs
- 3 1/2 About 3 1/2 ounces olive oil
- 3 1/2 About 3 1/2 ounces tapioca maltodextrin
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Gelato: Mix ingredients; strain; process in batch freezer
Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
Jelly: Boil all ingredients; strain, and set into shallow pan.
Bubbles: Mix all ingredients, strain; aerate with hand blender.
Chocolate: Grate on a microplane grater.
Powder: Mix ingredients and pass through tamis.
Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate.
Serve immediately
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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