Sour milk and dill dessert by Rhian Shellshear

Johan Heibert – torsdag, september 28, 2017

Sour milk and dill dessert by Rhian Shellshear
(Filmjölk och dill)

Sour Milk Sorbet

310g sour milk
90g cream
40g sugar
50g glucose

Method –

- Heat everything together in a saucepan to 60oC to melt the sugar
- Place in the ice cream machine and churn
- Mould in quenelle mould

Dill Panacotta

250g milk
250g cream
50g sugar
9g gelatin
70g dill
2g gel espresso

Method –

- Bloom gelatin
- Blend cream, spinach and sugar together in a blender to 60oC and add gelatin for 5 minutes
- Blend milk and dill in a blender at 40oC for 3 minutes
- Strain both and add together, blend with gel espressa
- Cool and place in a syphon and charge
- Reserve in the fridge until needed

Crown Dill

Picked Crown Dill

Method –

- Sort and keep in a container until needed


Fresh Blackberries

Method –

- Sort and keep in a container until needed

125g flour
250ml milk
25g butter
1 ½ egg
100ml egg
50g caster sugar
2g salt
4g fennel pollen

Method –

- Blend everything together
- Fry thin in a frying pan and place the crepes in a dehydrator overnight at 60oC to get crispy
- Break up and reserve

Black Current Powder

200g Black Current Juice
100g glucose
100g sugar
4g agar agar

Method –

- Blend everything together
- Bring to the boil
- Spread out on silpats and dry at 60oC until dry
- Blend into a powder and reserve

Montage -

- Place broken crepe on plate
- Place quenelle on top of the crepe
- Pipe out syphon next to the quenelle
- Place blackberries around the charged syphon
- Place crown dill on top of the charged pannacotta
- Dust a little bit of the blackberry powder on the plate
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