How Now, Brown Cow?

Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Expert

CATEGORIES
Ingredients
  • Gelato:
  • 2 l ounces whole milk (organic)
  • About 14 ounces muscovado sugar
  • 7 ounces tuttopan
  • Lemon cloud:
  • 7 ounces lemon juice
  • 7 ounces sugar
  • 7 ounces water
  • 1/8 ounce versawhip
  • 1/4 ounce xanthan gum
  • Cider jelly:
  • About 18 ounces cider
  • About 3 1/2 ounces muscovado sugar
  • About 1/11 ounce agar agar
  • Cassia bubbles:
  • 1 l ounces milk
  • About 5 1/2 ounces sugar
  • About 1/3 ounce cassia
  • About 1/3 ounce lecithin
  • About 18 ounces 72% chocolate in bars
  • Crumble:
  • About 8 1/2 ounces all-purpose flour
  • About 8 1/2 ounces lescure butter
  • About 8 1/2 ounces muscovado sugar
  • About 4 1/2 ounces whole eggs
  • Olive oil powder:
  • About 3 1/2 ounces olive oil
  • About 3 1/2 ounces tapioca maltodextrin
Directions
Olive oil powder:

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

Assembly and Plating:

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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