MILK GEL AND SORBET
I had the pleasure to run into my old friend and distinguished pastry chef, Dominique Ansel of the famed Restaurant Daniel, when he was visiting Bali and doing a demonstration at Mozaic Restaurant’s Atelier in Ubud. One of the many things I learned was a technique for milk sorbet, mildly reduced and stabilized, which I wanted to try out back in the lab (translation: cramped pastry kitchen). I doctored the recipe significantly, as is my wont, but think I remained true to the original vision.
Since it was rush week at the Delta Iota Kappa frat house, I decided to test the ability of my two new friends in conjunction with each other, and with a fist full of calcium. A little island ginger palm sugar helps the medicine go down.
The Iota and Kappa function as an excellent balance to each other providing a tender, supple gel that re-gels after mixing. From my previous experience, I was sure that churning the gel in my new Bravo Gel-matic would aerate it enough to prevent it from fully re-gelling, providing a two-on-one gelee/sorbet base.
1875 grams of whole milk
87.5 grams of ginger palm sugar (an unrefined brown sugar would sub nicely)
100 grams of white sugar
25 grams of invert sugar* (we make our own invert sugar from the Wybauw recipe - email if you want it...)
87.5 grams of glucose (ideally atomized)
4.5 grams of CARRAGEENAN IOTA
1 gram of CARRAGEENAN KAPPA
1. Reduce the milk with all the sugars to a total volume of 1600 milliliters (by just over a third)
2. Incorporate the Carrageenans, emulsify with a hand blender, strain, and allow to mature for a minimum of 6 and up to 24 hours.
3. The following day reserve one quarter of the gel for plating or remolding.
4. Emulsify, then process the remaining base in your ice cream machine, or freeze in canister if using a paco jet.