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Sour milk and dill dessert by Rhian Shellshear

Filmjölk och dill dessert av Rhian Shellshear Dessert av Rhian Shellshear, Efterrätt med filmjölk och dill

Sour milk and dill dessert by Rhian Shellshear

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

Silikonform Quenelle från Silikomart

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