Bianco delle Dolomiti | Norbert Niederkofler

Ingredients for 4 people

For the elderflower ice cream

• 500 ml fresh milk
• 125 gr dried elderflowers
• 210 ml cream
• 56 gr glucose
• 102 gr powdered milk
• 38 ml elderberry syrup (see
• recipe)

For the milk air

• 500 ml fresh milk
• 1 egg white
• 50 g sugar

For the meringue

• 200 gr sugar
• 100 gr egg white

For the milk chips

• 1 lt milk
• 50 ml cream
• 30 gr milk protein

Procedure

For the elderflower ice cream. Infuse dried elderflowers in milk at 60°C for 2 hours. Strain and make 425 ml of liquid, add the cream and glucose, later bring to a temperature of 50°C, at which point add the remaining ingredients and allow to cool. Whip in an ice cream maker.

Form quenelles and place them at the base of the dish, cover them completely with all the crunchy parts.

For the milk air

Mix all ingredients and bring to a temperature of 82°C, cool and let the mixture stand until the following day.

Heat the liquid and whip it with an immersion blender to obtain the foam, lay the latter on a piece of baking paper and place to dehydrate at a temperature of 70° for about 6 hours.

For the meringue

Combine the ingredients in a planetary mixer and process with a whisk until a meringue is obtained. Roll out the latter thinly and place in a desiccator at 60°C for about 5 hours.

For the milk chips

Mix the ingredients and let the mixture rest in cold storage overnight. Pour the mixture into a plate and heat it gently until a skin forms on the surface.

Remove the skin and place in a dehydrator at 50°C for about 4 hours.