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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2 l ounces whole milk (organic) |
about 14 ounces muscovado sugar |
7 ounces tuttopan |
7 ounces lemon juice |
7 ounces sugar |
7 ounces water |
1/8 ounce versawhip |
1/4 ounce xanthan gum |
about 18 ounces cider |
about 3 1/2 ounces muscovado sugar |
about 1/11 ounce agar agar |
1 l ounces milk |
about 5 1/2 ounces sugar |
about 1/3 ounce cassia |
about 1/3 ounce lecithin |
about 18 ounces 72% chocolate in bars |
about 8 1/2 ounces all-purpose flour |
about 8 1/2 ounces lescure butter |
about 8 1/2 ounces muscovado sugar |
about 4 1/2 ounces whole eggs |
about 3 1/2 ounces olive oil |
about 3 1/2 ounces tapioca maltodextrin |
Directions:
1. Olive oil powder:
2. Gelato: Mix ingredients; strain; process in batch freezer
3. Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
4. Jelly: Boil all ingredients; strain, and set into shallow pan.
5. Bubbles: Mix all ingredients, strain; aerate with hand blender.
6. Chocolate: Grate on a microplane grater.
7. Powder: Mix ingredients and pass through tamis.
8. Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
9. Assembly and Plating:
10. Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
11. Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate.
12. Serve immediately
13. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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