'Milk and cookies' – milk meringue, whey sorbet and chocolate chip cookies

  • Dessert
  • medium
  • 8
  • 1 hour 30 minutes, plus 24 hours freezing and dehydrating time, plus 1 hour resting time for dough

PT1H30M

PT25H

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Ingredients

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Imperial

Milk meringue

  • 300ml of milk
  • 100g of glucose

Whey sorbet

  • 900g of whey
  • 1.5g of xanthan gum
  • 165ml of water
  • 165g of sugar
  • 12g of citric acid
  • 15g of lactic acid

Cookies

  • 300g of butter
  • 160g of light brown sugar
  • 160g of caster sugar
  • 2 tbsp of single cream
  • 3 vanilla pods
  • 2 eggs
  • 350g of plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 400g of chocolate chips

To serve

  • vodka, preferably Black Cow
1
Start by making the whey sorbet. Make a simple syrup by combining the sugar and water in a pan. Bring to the boil, simmer for 3 minutes then allow the syrup to cool. Place the syrup, whey, xanthan gum, citric acid and lactic acid in a bowl and mix well using a hand blender, making sure that everything is completely combined. Place in Pacojet containers and freeze for at least 24 hours, or alternatively churn in an ice cream machine until frozen. Reserve in the freezer until needed
  • 15g of lactic acid
  • 900g of whey
  • 1.5g of xanthan gum
  • 165ml of water
  • 165g of sugar
  • 12g of citric acid
2
For the meringue, preheat a dehydrator 83°C – you can also use an oven set to a low temperature with the door slightly ajar
3
Mix the milk and glucose together with a hand blender and place in a pan over a low heat. Once your milk has reached 83°C, remove from the heat and blend with the hand blender to froth the mixture and create bubbles. Spoon the bubbles onto a tray and place in the dehydrator (or oven) until crisp. Store in an airtight container until needed
  • 100g of glucose
  • 300ml of milk
4
To make the cookies, preheat the oven to 175°C/gas mark 4
5
Combine the butter, brown sugar, caster sugar and cream in a mixing bowl until light and creamy. In a separate bowl, mix together the flour, bicarbonate of soda, salt and chocolate chips, then add the seeds of the vanilla pods. Gently combine all the ingredients in a bowl until you form a slightly sticky dough. Wrap in cling film and refrigerate for 1 hour
  • 400g of chocolate chips
  • 300g of butter
  • 160g of light brown sugar
  • 160g of caster sugar
  • 3 vanilla pods
  • 2 eggs
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tbsp of single cream
  • 350g of plain flour
6
On a lightly floured work surface, roll out the dough to an even 1cm thickness. Cut out 8 cookies and place on a non-stick baking tray (any leftover dough can be used to make cookies for a teatime snack). Place another tray on top of the cookies to keep them flat and bake for 6–8 minutes, or until golden brown. Place on a wire rack to cool
7
To serve, place spoonful of the milk meringue in the base of each serving bowl and place a cookie on top. Add a quenelle of the whey sorbet and finish by spraying the vodka over the sorbet at the table in front of your guests
  • vodka, preferably Black Cow
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