Directions

WHOLE HAZELNUTS 200 g

METHOD

Place the nuts onto a baking tray and into an oven preheated to 170C, bake for 10

minutes before removing to cool. Crush the nuts into irregular pieces and reserve in a

hermetically sealed container.

BROWN BUTTER MILK INGREDIENTS

WHOLE MILK 3.5% FAT 1000 g

UNSALTED BUTTER 900 g

BROWN BUTTER METHOD

Bring the milk to the boil and remove from the heat. Place butter into an over large pan

and gently heat. Cook the butter to ‘noisettes’ and carefully whisk in the scalded milk. The

mixture may splatter so take care. Once all of the milk has been incorporated, place the

mixture into a plastic container and store in the fridge overnight. Pierce the solidified

butter on top and carefully strain the milk from underneath.

BROWN BUTTER ICE CREAM

BROWN BUTTER MILK 1000 g

CREAM 35% FAT 300 g

CASTER SUGAR 110 g

LIQUID GLUCOSE 140 g

DEXTROSE 20 g

TRIMOLINE 32 g

WHOLE MILK POWDER 90 g

WHOLE EGGS BEATEN 150 g

METHOD

In a heavy bottomed saucepan, place the brown milk and the milk powder together.

Gently heat to 45C. Add the dextrose, sugar, trimoline and glucose. Bring this mixture to

a boil. Remove the pan from the heat and pour the contents onto the beaten eggs.

Whisking continuously, incorporate all of the mixture into the eggs. Add the cream and

strain. Chill the mixture for a minimum of 8 hours before churning.

ASSEMBLY

Pipe 3 small mounds of chocolate cream onto a bowl. Add a spoonful of brioche crumb to

each mound. Add the roasted nibs and then scatter the dry chocolate spread mixture on

top. Next add the frozen pearls and scoop a nice quenelle of brown butter ice cream. Top

with the toasted hazelnuts and serve immediately.