How Now, Brown Cow?

Recipe as seen on Food Netwok Challenge: Ice Cream Clash

This recipe is broken down into six compontents:

Lemon Cloud

lemon juice 7 ounces
water 7 ounces
sugar 7 ounces
Willpowder Versawhip 1/8 ounce
Willpowder xanthan gum 1/4 ounce

Boil water and sugar, chill; emulsify lemon juice with syrup, Willpowder xanthan gum and Willpowder Versawhip; strain and whip in stand mixer


whole milk 21 ounces
muscovado sugar 14 ounces
tuttopan 7 ounces

Mix ingredients; strain; process in batch freezer

Cider Jelly

cider 18 ounces
muscovado sugar 3.5 ounces
Willpowder Agar Agar 1/11 ounce

Boil Willpowder Agar Agar, sugar and cider; strain, and set into shallow pan.

Cassia Bubbles

milk 11 ounces
sugar 5.5 ounces
cassia 1/3 ounce
Willpowder Lecithin 1/3 ounce
72% Chocolate in Bars 18 ounces

Grate chocolate on a microplane grater. Mix Willpowder Lecithin with other ingredients, strain; aerate with hand blender.


all-purpose flour 8.5 ounces
lescure butter 8.5 ounces
muscovado sugar 8.5 ounces
whole eggs 4.5 ounces

Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F

Olive Oil Powder

olive oil 3.5 ounces
Willpowder Tapioca Maltodextrin 3.5 ounces

Mix Willpowder Tapioca Maltodextrin with olive oil and pass through tamis.

Assembly and Plating:

Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.

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.

Serve immediately