Recipe courtesy of Will Goldfarb

How Now, Brown Cow?

Save Recipe
  • Level: Advanced
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Gelato:

2 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 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

  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.