Brown Butter and Elderflower By Rhian Shellshear:

Brown Butter Ice Cream:

400ml milk
60g egg yolk
40g sugar
20g glucose
40g brown butter particles
2g salt

Method:

– Boil milk with brown butter and glucose
– Pour onto egg yolk and sugar whisked together
– Cook to 82oC add season
– Freeze and churn

Elderflower Cream

300g hung yoghurt
40g elderflower syrup
20g elderflower vinegar
2g salt

Method:

– Mix hung yoghurt with the elderflower syrup and vinegar
– Season and place into a piping bag

Elderflower Pulled Caramel

100g glucose
100g sugar
50g cream
40g elderflower vinegar
100g butter
2g salt

Method:

– Put cream, glucose, sugar in a pot and bring to the boil
– Add vinegar and take to a dark caramel
– Season and slowly add room temperature butter until fully emulsified
– Pour onto a silpat and allow to set
– Break into small pieces and re-bake at 180oC
– Place another silpat on top and spread with a baking pin
– Allow to cool and cut with scissors
– Place around a circular mould and allow to set

Elderflower Burnt Caramel – 193oC

150g glucose
150g sugar
75g cream
75g elderflower vinegar
75g butter
2g salt

Method:

– Put glucose, sugar in a pot and bring to 193oC
– Add vinegar and cream together and bring to the boil and to the dark caramel
– Season and slowly add room temperature butter until fully emulsified
– Allow to cool and place into a piping bag

Elderflower Feulletine

120g butter
200g glucose
60g egg white
120g flour
80ml elderflower syrup

Method:

– Boil glucose and butter together
– Mix in the rest of the ingredients
– Place into a container over night and allow to set
– Spread super thin onto a silpat and bake at 180oC for 5 minutes
– Crumble into a small pieces and reserve

Montage:

– Spread ice cream onto bubble mat and freeze
– Turn out and cut with a ring cutter
– Pipe yoghurt onto the base of the ice cream and place in the feulletine
– Place onto the plate
– Put the pulled caramel around the ice cream

Mould used: Kit Mille Bolle