À la Minute: Namelaka, Pumpkin Seed Streusel, Lemon Gelée, Muscovado Gelée, PreGel Krocco Peanut Arabeschi, and Lemon Ash Soft Serve

Adapted by StarChefs.com
October 2011
Yield: 8 Servings

INGREDIENTS:

Lemon Ash Soft Serve
700 grams milk
60 grams milk powder
20 grams lemon peel
30 grams glucose powder
140 grams sugar
4 grams PreGel Neutro ice cream stabilizer
400 grams cream
16 grams lemon ash
Namelaka
180 grams Cacao Barry Blanc Satin white chocolate
3.5 grams silver gelatin
100 grams milk
4 grams lemon ash
5 grams glucose
190 grams cream
Muscovado Gelée
7 grams silver gelatin
100 grams muscovado sugar
100 grams water
Lemon Gelée
8 grams silver gelatin
150 grams lemon juice
150 grams sugar
150 grams water
Pumpkin Seed Streusel
50 grams butter
7 grams pistachio oil
70 grams pumpkin seeds
60 grams all-purpose flour
60 grams sugar
3 grams salt
To Assemble and Serve
Thai basil leaves

METHOD:

For the Lemon Ash Soft Serve:
Heat the milk with the milk powder, lemon peel, and glucose powder in a pot. Mix the sugar and ice cream stabilizer in a small container. When the milk mixture reaches 35°C, add the sugar mixture. When the mixture reaches 45°C, add the cream. Continue to cook to 85°C. Remove from the heat and cool; add the lemon ash. Mature the mixture overnight, and process in a Carpigiani Soft Serve machine according to the manufacturer’s instructions.

For the Namelaka:
Melt the white chocolate. Bloom the gelatin. Bring the milk, lemon ash, and glucose to a boil in a pot. Squeeze the excess moisture from the gelatin sheets and dissolve them in the milk mixture. Whisk in the melted chocolate. Cool the mixture to 45°C and add the cream. Allow the mixture to crystallize in the refrigerator and store until ready for use.

For the Muscovado Gelée:
Bloom the gelatin. Bring the sugar and water to a boil in a pot, stirring to dissolve the sugar. Remove the syrup from the heat. Squeeze the excess moisture from the gelatin sheets and whisk them into the syrup until dissolved. Strain the mixture through a chinois and pour into the desired mold. Refrigerate until set, and then dice the gelée.

For the Lemon Gelée:
Bloom the gelatin. Combine the lemon juice, sugar, and water in a pot and bring to a boil. Squeeze the excess moisture from the gelatin and whisk it into the hot lemon mixture. Strain the mixture through a chinois and pour into the desired mold. Refrigerate until set.  

For the Pumpkin Seed Streusel:
Preheat the oven to 290°F. Heat the butter and oil in a pot until the mixture reaches 50°C. Blend the pumpkin seeds with the flour in a food processor. Add the sugar and salt. Mix with the butter and oil until crumbly. Bake the streusel on a baking sheet in the oven for 12 minutes.

To Assemble and Serve:
Quenelle the Namelaka and put in a rocks glass, leaning toward one side of the glass. Break up the Lemon Gelée and put in the bottom of the glass. Add the diced Muscovado Gelée and Thai basil leaves. Top with a few pieces of Pumpkin Seed Streusel. Spoon Lemon Ash Soft Serve over the opposite side to the quenelle.