RECEPT Dessert av Rhian Shellshear Efterrätt med filmjölk och dill

Sour milk and dill dessert by Rhian Shellshear

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

Blackberries

Fresh Blackberries

Method

Sort and keep in a container until needed

Crepe

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

Formen som används heter Quenelle och kommer från Italienska Silikomart. Alla formar från Silikomart är godkända för livsmedel och klarar mikrovågsugn, diskmaskin och temperaturer mellan -60°C och +230°C

Rhian jobbar som konditor på Bhoga i Göteborg

Filmjölkssorbet och queneller