Sourdough Dessert by Rhian Shellshear
Sourdough Ice Cream:
20g sourdough
300g milk
150g cream
100g apple fermented
30g sugar
70g glucose
3g salt
Method:
– Roast sourdough until golden brown and blend
– Add everything together in a pot and bring to a simmer
– Blend everything in a blender and strain
– Place in a ice cream churner and mix until set
– Place into rectangular mould and freeze
Sourdough Cream:
150g yoghurt
300g cream
75g icing sugar
20g sourdough
3g gelatin
4g salt
Method:
– Roast sourdough until golden brown and blend
– Bloom gelatin
– Put a little bit of the cream and bloomed gelatin in a pot and melt
– Whisk everything together until stiff peak
– Place into rectangular mould and freeze
– Store remainder in a piping bag
Pan Fried Sourdough:
¼ loaf of sourdough
100g butter
Method:
– Blend frozen loaf in a blender to a crumb
– Pan fry bread crumb in butter
– Once golden, strain and dry on paper towel
–
Apple Ferment
6 apples
80g sugar
Method:
– Juice 4 apples and strain apple juice through a cheese cloth
– Cut up remaining apples and store in apple juice
– Add sugar and hold in a glass container
– Allow to ferment at room temperature 30oC for 3 weeks
Apple Ferment Gel:
250g apple fermented liquid
50g water
4 agar agar
30ml apple vinegar (to blend to gel)
Method:
– Boil water and agar agar
– Pour and blend together with apple liquid
– Allow to cool in the fridge
– Blend again once set and store in a squeeze bottle
Grilled Apple:
6 pc grilled apple
100ml apple ferment liquid
20g brown butter
2g salt
Method:
– Peel apples and grill on charcoal grill
– Place liquids and apple in a vac-pac bag and vac on full
– Resereve in the fridge for a few hours before using
–
Fresh Tarragon:
1 Tarragon bunch
Method:
– Pick and clean tarragon and reserve in a container
Montage:
– Place crumb on the bottom side of the ice cream
– Slice then heat up the apple in the oven
– De-mould and place ice cream on the plate
– Place warm apple in the center
– De-mould cream and place on the corner of the ice cream
– Pipe small dots of gel and cream
– Place tarragon randomly around
Mould used: Insert decor kvadrat