The False Waffle: Dairy Ice Cream, Cloudberry Sorbet, and Sea Salt

Adapted by StarChefs.com
September 2012
Yield: 8 servings

INGREDIENTS:

Simple Syrup
540 grams sugar
100 grams glucose
Cloudberry Sorbet
1 kilogram cloudberry purée
Dairy Ice Cream
750 grams milk
750 grams heavy cream
500 grams granulated sugar
240 grams egg yolk
False Waffle
White sourdough bread
butter
salt flakes
Browned Butter
100 grams butter

METHOD:

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.