Jasmine, yuzu, milk

10
1 hour 15 minutes

Ingredients

Milk ice cream

  • 3l milk
  • 600ml of cream
  • 280g of sugar
  • 130g of Diamant 50
  • 80g of milk powder

Milk foam crisps

  • 1l milk
  • 100g of glucose

Meringue

  • 190g of egg white
  • 190g of sugar
  • 150g of icing sugar

Yuzu gel

  • 500ml of stock syrup, (50/50 water and sugar)
  • 250ml of yuzu juice
  • 10g of agar agar

Jasmine kombucha

  • 500ml of jasmine tea kombucha
  • 2 gelatine leaves

Method

1
Start by making the milk ice cream. Add the milk to a saucepan and reduce until you are left with 1.2 litres. Pass through a fine sieve then return to the pan with the sugar, Diamant 50 and milk powder. Bring to the boil
  • 3l milk
  • 280g of sugar
  • 80g of milk powder
  • 130g of Diamant 50
2
Remove from the heat, cool until lukewarm then blend in the cream. Transfer to a container and chill. Once chilled, churn in an ice cream maker then store in the freezer
  • 600ml of cream
3
To make the meringue, whisk the egg whites to stiff peaks then gradually sift the sugars in until you have a nice glossy mixture
  • 190g of egg white
  • 190g of sugar
  • 150g of icing sugar
4
Spread the meringue in a thin layer over a silpat mat and place in the dehydrator at 60°C until crisp
5
To make the milk foam crisps, bring the milk and glucose to 80°C, then foam up using the frothing attachment on a hand blender
  • 100g of glucose
  • 1l milk
6
Skim the foam from the top and place on a silpat mat in a thin layer. Dehydrate at 70°C until crisp
7
To make the yuzu gel, place all the ingredients in a pan and bring to the boil. Skim off any scum that rises to the surface then transfer to a container and chill
  • 10g of agar agar
  • 500ml of stock syrup, (50/50 water and sugar)
  • 250ml of yuzu juice
8
Once set, blend the jelly to a smooth gel and transfer to a piping bag
9
For the jasmine kombucha, soak the gelatine leaf in cold water. Warm the kombucha to 60°C, add the soaked gelatine and whisk until it has dissolved
  • 2 gelatine leaves
  • 500ml of jasmine tea kombucha
10
Allow to cool and partially set, then transfer to a siphon, charge with two N2O canisters and inject into liquid nitrogen. Drain and store in the freezer until needed
11
Place 10 serving plates in the freezer
12
To serve, place a quenelle of ice cream on each frozen plate and add 6 dots of yuzu gel. Add a piece of kombucha on top, followed by the milk crisps and meringue