The False Waffle: Dairy Ice Cream, Cloudberry Sorbet, and Sea Salt
For the Simple Syrup:
In a small pot, combine the sugar, glucose, and water. Heat until sugar and glucose are dissolved; cool and reserve.
For the Cloudberry Sorbet:
Mix 650 grams of Simple Syrup with cloudberry purée and process in an ice cream machine according to the manufacturer's instructions.
For the Dairy Ice Cream:
Boil the milk and cream in a large saucepan. Whisk together the egg yolks with the sugar in a bowl and beat in the warm milk mixture. Mix and pour everything back into the saucepan. Bring to a simmer, stirring, until the ice cream mixture reaches 84°C. Strain at once through a chinois. Cool over an ice bath and process in an ice cream machine according to the manufacturer's instructions.
For the False Waffle:
Cut crust off the bread and dice into serving pieces. Chop up a little bit of bread crust with a knife into bread crumbs and reserve. Fry the bread pieces in a frying pan with plenty of butter they are crispy and golden brown. Salt the pan-fried bread with a little salt flakes.
For the Browned Butter:
Cook the butter in a saucepan until it is golden brown and smells nutty. Strain.
To Assemble and Serve:
Scatter some bread crumbs onto the plate and top with a piece of False Waffle. Scoop the Dairy Ice Cream and Cloudberry Sorbet over the warm bread. Drizzle Browned Butter on the plate and serve.