Recipe courtesy of Will Goldfarb

How Now, Brown Cow?

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  • Level: Advanced
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 4 servings



Lemon cloud:

Cider jelly:

Cassia bubbles:


Olive oil powder:


  1. For the Gelato: Mix ingredients; strain; process in batch freezer
  2. For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
  3. For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan.
  4. For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender.
  5. Chocolate: Grate on a microplane grater.
  6. For the Olive Oil Powder: Mix ingredients and pass through tamis.
  7. For the Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
  8. Assembly and Plating:
  9. Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
  10. 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.
  11. Serve immediately.