Recipe courtesy of Will Goldfarb
How Now, Brown Cow?
- Level: Advanced
- Yield: 4 servings
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
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
- For the Gelato: Mix ingredients; strain; process in batch freezer
- For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
- For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan.
- For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender.
- Chocolate: Grate on a microplane grater.
- For the Olive Oil Powder: Mix ingredients and pass through tamis.
- For the 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.