Söders Gourmet

Sourdough Dessert by Rhian Shellshear

Sourdough Dessert by Rhian Shellshear

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

Insert decor square

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