John Myers
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Milk & Honey: Bergamot Cream and Dried Milk Foam
The perfect milk & honey: bergamot cream and dried milk foam recipe with a picture and simple step-by-step instructions.
For the Fior di Latte:
- Horseradish fresh
- 780 ml Milk
- 20 g Cornflakes
- 2 tbsp Honey
- 150 ml Creme fraiche Cheese
- 140 g Milk powder
- 80 g Sugar
- 2 tbsp Glucose
- 1 tsp Salt
Milk crumble:
- 40 g Milk powder
- 40 g Flour
- 12 g Food starch
- 25 g Sugar
- 2 g Sugar
- 55 g Melted butter
- 20 g Milk powder
- 30 g Chocolate white
Bergamot cream:
- 250 g Cold butter
- 4 Pc. Bergamot
- 200 g Sugar
- 4 pcs Eggs
Fior di Latte:
- Warm up the milk, honey and flakes and let them steep overnight. Strain and bring to the boil with the remaining ingredients. Chill down in the fridge and then in the ice cream maker.
- Preheat the oven to 120 ° C. Mix the milk powder with the flour, cornstarch, sugar and salt in a bowl. Add the melted butter and stir with a spoon until the mixture combines and small pieces are formed. Spread the mixture on a baking sheet on some baking paper and bake in the oven for about 20 minutes.
- Remove and carefully chop the large crumbs. Mix with the rest of the milk powder. Pour the melted white chocolate over the crumbs and mix everything with a spoon until the crumbs are thinly coated with the chocolate.
- For the bergamot crème, cut the butter into small cubes and chill in the refrigerator. Rub the peel of the bergamot and squeeze the bergamot (170 g of juice are needed). Strain off the juice. Mix the bergamot juice, the bergamot peels and the sugar together and stir well.
- Heat the mixture, preferably over a water bath, but do not boil, the temperature should not exceed 80 ° C. Beat the eggs, whisk and fold into the mixture with a hand blender. As soon as the mass becomes thicker and lighter (this happens at around 72 ° C), gradually fold in the butter with the hand blender and let everything cool in a bowl.
- Froth the milk until it forms a firm foam. Spread on a baking sheet and dry in the oven at 70 degrees for two to four hours. Let the steam escape from the oven again and again. At the end, carefully remove the milk foam from the tray.
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