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