(This article appeared in the Spring 2020 issue of Pastry Arts Magazine)
This dish highlights the classic combination of milk and honey, with a new take on the individual components. The honey we use is a variety called wild west wildflower — a caramelized honey that is less filtered than usual, leaving behind small bits of honeycomb. To bring out the best honey flavor we whip it, which cuts the sweetness drastically but retains all the true honey flavor and gives it an incredible texture. The milk component is ice cream made from jasmine rice. Honey is wonderfully floral, and jasmine rice is a perfect complement to those floral notes. The cold, sweet ice cream is a great contrast to the warm, gooey whipped honey. Sprinkled on top are a few kernels of bee pollen, which has a slightly bitter flavor that rounds out the sweet notes within the dish.
Yield: 24 servings
Rice Milk Base
- 600 g jasmine rice
- 1500 g milk
- 1500 g heavy cream
- Toast the rice, then deglaze with the milk and cream.
- Boil the rice in the milk and cream until fully cooked, stirring occasionally to prevent scorching.
- Strain the cooked rice, reserving the rice milk, and then combine the rice with 4 quarts of the rice milk and blend.
Jasmine Ice Cream
- Rice Milk Base (above)
- 160 g milk powder
- 435 g granulated sugar
- 261 g glucose syrup
- 26 g ice cream stabilizer
- Salt, to taste
- Boil 1 quart of the Rice Milk Base with the milk powder, sugar, glucose and stabilizer. Pour mixture over remaining Rice Milk Base and combine. Chill fully.
- Process base in blender on high speed. Strain through fine sieve. Season to taste with salt.
- 1 tsp lemon juice
- 60 g water
- ¼ tsp orange blossom water
- Salt, to taste
- 18 g Versawhip
- 600 g honey
- In the bowl of a stand mixer fitted with the whisk attachment, whip together the lemon juice, water, orange blossom water, salt and Versawhip to full volume.
- Add honey and whip to full volume.
Malted Milk Meringue
- 30 g coconut flour
- 30 g sorghum flour
- 60 g malt powder
- 330 g egg whites
- 150 g granulated sugar
- Hard toast the coconut flour, sorghum flour and malt powder separately. Cool.
- Make a Swiss meringue with the egg whites and sugar. Fold in the toasted flours and malt powder. Spread meringue onto a parchment-lined sheet pan and dry at 200˚F (93˚C) for a few hours.
- Blend in food processor to powder.
- Bee pollen for garnish
- Pipe Whipped Honey into a beehive shape on plate. Using a wet spoon, press about a 1/3 of the hive down to a swoop where the ice cream will be placed. Sprinkle Malted Milk Meringue powder here to hold the ice cream in place, then sprinkle bee pollen over the Whipped Honey, before finally placing the scoop of ice cream in the swoop.