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Recipe of the week: Ana Roš's bread and milk

18 June 2020
Recipe of the week: Ana Roš's bread and milk

Recipe taken from Sun and Rain, by Ana Roš

This dessert is all about bread and milk. Even the apple that appears in the dish has an important role in our breadmaking. Our sourdough is based on fermentation of apple peels. Bread and milk are everyday, while apple stands for joy and emotions.

Serves 12

For the apple cylinders

  • 2kg sour red apples
  • 500ml organic apple juice
  • 150ml dry white wine
  • 180g caster sugar
  • 10g ground cinnamon
  • Vegetable oil, for frying

For the apple pâte de fruit

  • 500g apple pulp (reserved from above)
  • 180g caster sugar
  • 70g glucose
  • 20g pectin, mixed with 60g caster sugar
  • 60ml lemon juice

For the yeast ice-cream

  • 1litre milk
  • 180ml cream
  • 80g glucose
  • 100g caster sugar
  • 8g super neutrose
  • 100g fresh beer yeast
  • 100ml pale ale

For the smoked milk

  • 400g raw mountain milk
  • 30g cornflour
  • 100g mascarpone
  • Salt

For the cumin mousse

  • 350ml raw milk
  • 2tbs cumin seeds
  • 4 egg yolks
  • 100g caster sugar
  • 2½ soaked gelatine leaves

For the rye bread crumble

  • 300g rye bread
  • 1litre peanut oil
  • 50g sugar
  • 30g honey
  • 10g salt

For the cranberry coulis

  • 200g cranberries
  • 50ml water
  • 62g molasses

To make the apple cylinders, bake the apples with the apple juice, wine, sugar and cinnamon for seven minutes at 160°C. Remove from the oven and separate the pulp from the skin and the pits. Do not throw away anything.

Blend the pits and the skin, spread over a Silpat and dry at 75°C for 45 minutes. Cut the apple leather into 7x11cm rectangles. Fry them at 160°C and when still warm, shape them into perfect cylinders.

Make the pâte de fruit by heating the apple pulp at 35°C, then add the sugar and glucose. Bring up to 100°C and stir in the pectin, well mixed with the 60g sugar. Keep stirring and bring up to 107°C, incorporating the lemon juice. Keep stirring for another five minutes, then transfer into a plastic box covered with baking paper. Leave to cool overnight.

To make the ice-cream, start heating the milk and cream at 35°C in a saucepan. Add the glucose and sugar, well mixed with the super neutrose. Bring to a boil while stirring constantly. Cool down the mixture and incorporate the beer yeast and ale. Let it ferment for 12 hours at room temperature. Mix again to press out the air. Freeze the mixture in a Pacojet container.

To make the smoked milk, bring it to a boil with the cornflour and blend it with the mascarpone. Season with salt and cold smoke with a smoking gun.

To make the mousse, heat the milk and bring to a boil. Infuse with the cumin and let it sit for eight hours. Strain and reheat again. Whisk the egg yolks with the sugar and slowly add the milk. Bring the mixture to a bain-marie and slowly bring up to 82°C. Add the gelatine and cool. Fill the mixture into the canisters.

To make the crumble, cut the bread into small cubes. Fry until golden in the peanut oil, then drain on kitchen paper. Mix with the sugar and caramelise in a non-stick pan. Take another pan, caramelise the honey and stir away from the fire with the bread. Put back on the heat and stir until the bread separates. Season with salt. Cool down and crush.

To make the coulis, cook the three ingredients together until all the liquid evaporates. Blend into a perfect emulsion.

To serve, fill a cylinder with cumin mousse. Place the smoked milk in the centre, put the yeast ice-cream over, and place the cylinder, apple pâte de fruit and cranberry.

Photography by Suzan Gabrijan

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