Yeast Soup with Lemon Ice Cream, Butter and Quail's Egg

By corlear

Ingredients

• For the yeast soup:
• 11/2 cup milk
• 3 tbsp single cream (35% fat)
• 1 tbsp powdered skimmed milk
• 1 tsp sugar
• 1 tsp fresh yeast
• For the lemon ice cream:
• 11/4 cup skimmed milk
• 1/2 cup cream (35% fat)
• 1 tsp ice cream stabilizer
• 3 tbsp glucose
• 3 tbsp sugar
• 2/3 oz powdered skimmed milk
• 11/2 cup lemon juice
• grated rind of 1 lemon
• For the basic syrup:
• 11/4 cup water
• 2 oz sugar
• For the poached eggs:
• 4 quail's eggs
• 11/4 cup basic syrup (see previous step)
• For the yeast sponge:
• 4 tbsp single cream (35% fat)
• 1/2 cup water
• 1 tsp fresh baker's yeast
• For the dark caramel:
• 4 oz fondant
• 3 tbsp glucose
• 1/4 cup Isomalt
• For the gingerbread:
• 2 oz gingerbread
• 1 tsp all-spice powder
• For the butter:
• 1/4 cup butter
• To finish:
• lemon rind
• mandarin rind
• powdered cinnamon

Details

Servings 4

Preparation

Step 1

For the yeast soup:
1. Heat a ¼ of the milk and dilute the powdered milk and sugar in it.
2. Mix all the ingredients together and whisk in the fresh yeast.
3. Leave the soup to prove in a warm place and then bring to the boil.
4. Cool and keep in the fridge.

For the lemon ice cream:
1. Mix the milk, cream and stabilizer together and add the powdered milk to the cold mixture so no lumps are formed.
2. Heat to 185ºF, add the glucose and the sugar, dilute and leave to stabilizer in the fridge for 6 hours.
3. Once the base has stabilized, stir in the lemon juice and rind.
4. Process in the ice cream maker and keep in the freezer at -42ºF.

For the basic syrup:
1. Mix the sugar and water together and bring to the boil over a medium heat.
2. Stir occasionally and remove from the heat. Leave to cool.

For the poached eggs:
1. Bake the eggs at 160ºF for 6 minutes.
2. Carefully open the quail's eggs using a rounded tip, making sure that you do not break them. Remove the shells and use a knife to remove the egg as whole as possible.
3. Place the poached eggs in the syrup and keep in the fridge.

For the yeast sponge:
1. Reduce the cream by half, remove from the heat and add the water and the yeast. Whisk in and keep in the fridge.

For the dark caramel:
1. Heat the fondant and glucose in a pan. Stir until the ingredients are thoroughly dissolved the Isomalt.
2. Heat all the ingredients together over a medium heat until the mixture caramelizes and turns dark brown (burnt caramel).
2. Remove from the heat and place a piece of dark caramel between 2 Silpat liners and roll it out 1/10" thick.
4. Once it is cold, place the thin caramel slice between a piece of greaseproof paper and break the caramel up into small pieces with a rolling pin.

For the gingerbread:
1. Cut the crust off the gingerbread.
2. Roughly chop up the bread in the food processor.
3. Spread over greaseproof paper on a baking tray.
4. Bake at 325ºF for 6 min. It has to be really dry.
5. Once it is cold, mix it with the all-spice. Stir thoroughly and keep in a hermetically sealed dish.

For the butter:
1. Melt the butter in a pan until it splits and separates. Keep warm.

Final Steps & Preparation:
1. Emulsify the liquid for the sponge in the Thermomix and whisk the surface to introduce as much air as possible to make a foam that we call sponge.
2. Heat the yeast soup and keep warm.
3. Drain the syrup off the poached egg and place on the side of a small soup plate. Heat in the salamandra for approx. 10 seconds.
4. Place a coffee spoon of gingerbread opposite the egg and place a dessertspoon quenelle of lemon ice cream on top of the gingerbread.
5. Place the hot butter in the center of the plate.
6. Put two teaspoons of yeast sponge in the two gaps that are empty.
7. Finish with a pinch of powdered cinnamon and a pinch of dark caramel on the egg. A pinch of mandarin rind on the sponge and a pinch of lemon rind on the lemon ice cream.
8. Serve the hot yeast soup in a separate jug.