Grandma's remedy | Eugene Boer

For the meringue

• 200 g egg whites
• 200 g of extra-fine sugar
• 75 g milk powder

Procedure

Prepare a classic meringue, incorporate milk powder as you do for cakes and spread thinly on a mat; set to dry in the dehydrator.

For the milk cream

• 40 g granulated sugar
• 10 g kappa
• 800 g very fresh whole milk
• 200 g condensed milk

Procedure

Place all ingredients in the Termomix at 90°C for 8 minutes. Cool and then blend everything in the Termomix.

For the milk ice cream

• 160 g egg yolk
• 600 g fresh cream
• 400 g fresh whole milk
• 20 g granulated sugar
• 2 g isinglass

Procedure

Prepare a custard with all ingredients; when it falls from 83°C to 40°C, incorporate the isinglass previously soaked for 15 minutes in cold water at 15°C.

For the bay-flavored milk jam

• 1 kg granulated sugar
• 100 g icing sugar
• 4 kg fresh whole milk
• 3 g baking soda
• 200 g water
• ¾ bay leaves

Procedure

Soak bay leaves in milk for 10 to 12 hours in the refrigerator. Bring sugar and water to a boil, add milk and baking soda. Reduce, stirring often, until desired consistency.

For the milk powder

• 100 g of meringue
• 25 g milk powder

Procedure

Blend in the Thermomix and pass through a sieve.

For the Cognac jelly

• 100 ml bay leaf infusion
• 40 ml cognac
• 10 g sugar
• 5 g isinglass

Procedure

Place the cognac in a small saucepan and flame to evaporate the alcohol; turn off and add the previously sweetened warm infusion. When the mixture has reached 40°C, incorporate the isinglass and shape.

For the lemon absolute

• 2 untreated lemons
• 20 g sugar
• 5 g salt

Procedure

Prick the lemons with a toothpick and massage them with the salt and sugar; vacuum pack and bake at 63 °C for 2 hours. When cooked, recover the liquid and cut the lemons, removing the seeds. Put everything in the Thermomix and blend; pass through a sieve.

Dish composition

Lay a spoonful of cream of milk in the center of the dish. Cover with the ice cream quenelle, cognac jelly and meringue dusted with milk powder and garnish with lemon absolute. Complete with honey drops and lines of bay leaf milk jam.

Address

[bu:r] by Eugenio Boer

Via Mercalli ang. Via S. F. D'Assisi, 20122 Milan, Italy

Phone:+39 0262 065383

Website

Foto del piatto: Crediti Marco Varoli