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Try this impressive recipe by Rosio Sanchez, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Cook the glucose and Gammel Dansk to 35 Baumé, using a sugar thermometer.
Pour this syrup over the dried blueberries and let it infuse for 5 minutes.
Strain the liquid and discard the blueberries or use them for something else.
Cool the liquid down.
Ice Cream Base:
Cook the milk with the cream, dextrose, trimoline, sugar and salt.
Mix the milk powder and stabiliser and pour over the milk mix while continuously stirring.
Blend the ice cream base and strain.
Half fill a Pacojet cannister and freeze.
When frozen, add 150g of the bitter base on top of the block of frozen ice cream base and spin on the Pacojet.
Bring skim milk close to a boil.
When it begins to steam pour into a Thermomix and turn on high speed.
Add the xanthan gum and iota and blitz for a good minute on high until gums are fully hydrated.
Blitz in sugar and milk powder and finally salt.
Transfer to a stand mixer, and with a whisk attachment, whip on high speed until mixture is cool and voluminous.
With an offset spatula spread mixture on a silicon mat and dehydrate until crispy for approximately 12 hours at 65°C.
Keep in dehydrator until ready for serving, and store in an airtight container with silica gel to prevent them going soft.
Combine all ingredients by hand to a crumble and bake at 160°C until top begins to turn golden brown. This should take approx. 12 minutes.
Cool down and keep in a container.
Have 4 very cold bowls ready. Scoop a round ball of the Gammel Dansk bitter ice cream onto a generous amount of milk crumbs and give three sprays of Gammel Dansk bitter and one spray of balsamic apple vinegar.
Cover with milk crisp and add wood sorrel.
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