- 4
Ingredients
- For the frothy milk:
- 11/4 cup milk
- 1/2 oz sugar
- 1 Paco Jet container
- For the jellied egg yolk:
- 3 egg yolks
- 2/3 oz sugar
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the yeast ice cream base:
- 21/4 cup milk
- 1 cup single cream (35% fat)
- 1/2 oz powdered milk
- 4 tbsp glucose
- 1 oz sugar
- 2 tsp ice cream stabilizer
- For the yeast ice cream:
- basic recipe (see previous step)
- 13/4 oz fresh yeast
- For the dark caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- To finish:
- grated rind of 1 lemon
- cinnamon powder
- 1/4 cup butter, melted
Preparation
Step 1
For the frothy milk:
1. Place the milk and sugar in a Paco Jet container and leave to cool in the freezer until it is on the point of freezing.
2. Keep in the fridge until you are ready to use it.
For the jellied egg yolk:
1. Warm the egg yolks with the sugar at 95-104ºF and add the sheet of gelatin after you have dissolved it in the microwaves. Stir and mix.
2. Leave to cool in the fridge.
For the yeast ice cream base:
1. Mix the milk, cream, powdered milk, glucose, sugar and stabilizer together and heat without stirring until the temperature reaches 185ºF.
2. Leave to stand in the fridge for 8 hours.
For the yeast ice cream:
1. A few hours before serving, heat the ice cream base to 104ºFand add the yeast.
2. Once the yeast has started to work and the ice cream has begun to break up due to the effect of the yeast, bring to the boil and then leave to cool.
3. Process in the ice cream maker
For the dark caramel slices:
1. Heat all the ingredients together over a medium heat until the mixture caramelizes and turns golden brown.
2. Remove from the heat and leave to cool.
3. Place a piece of dark caramel between 2 Silpat liners and place in the oven at 240ºF for 4 minutes and then use a rolling pin to roll it out into a thin sheet.
4. Keep in a Tupperware container with silica gel.
Final Steps & Preparation:
1. Use the curved knife to whisk the milk and make a stable and thick foam.
2. Put a teaspoon of egg yolk in a small bowl and place the frothy milk on top.
3. Top with the yeast ice cream and finally the grated lemon rind, the pieces of dark caramel, the cinnamon and a spoonful of melted butter.