Vivacious Milk Punch
vanilla, tart, smooth
falernum
passionfruit
yuzu
aperol
pamplemousse
gin
agricole
toasted milk
w/ toasted milk foam crisp + grapefruit gel + lemon curd
Recipe
BATCH 01
300ml gin
300ml Agricole
100ml lemon
200ml yuzu
300ml passionfruit
200ml Aperol
100ml Velvet Falernum
500ml toasted milk
1.45g salt
BATCH 02
135ml clarified batch
7.5ml Velvet Falernum
7.5ml Pamplemousse
0.15ml vanilla extract
3.75ml sugar
Toasted Milk + Milk Punch
Sous vide 600ml of whole milk with 2g baking soda at 180 degrees Fahrenheit for 24 hours.
Directly off the heat, pour into 100ml of lemon juice with 200ml of yuzu. Let stand at room temperature for 20 minutes.
Combine the rest of the ingredients into the container and refrigerate for 24 hours. Strain and filter until clear.
Once done straining, take 135ml of this clarified batch and add 7.5ml velvet falernum, 7.5ml pamplemousse, 0.15ml vanilla extract, and 3.75g of sugar.
Toasted Milk Foam Crisp
In a thermomixer blend 750g of toasted whole milk with 2g of carageenan at 195 degrees for 10 minutes on speed 3. Then add 120g of sugar, 8g of salt, 20g of vanilla powder, 50g of whole milk powder, and blend for 60 seconds on speed 3 to incorporate.
Turn the speed up to 7 with no heat and blend for another 5 minutes.
Pour the hot mixture into a chilled bowl in a crushed ice bath. Whisk the mixture continually until cooled, scraping down the sides as you go.
Once cooled, pour a thin layer onto a silpat and spread evenly. Pour more mixture onto top and spread again. Add a final thin layer and spread evenly until about an 1/8th inch thick.
Dehydrate for 24 hours at 155 degrees. Snap into your desired shapes.
Grapefruit Gel
In a container add 500ml of grapefruit juice with 4g of ascorbic acid. Add 40g of ultra-sperse 3 and immersion blend until fully incorporated.
Lemon Curd
In a thermomixer, blitz 10g lemon zest with 190g of sugar on speed 10 for 5 seconds. Scrape down sides of bowl.
Add 120g lemon juice, 135g butter, and 6 whole eggs, cook for 5 minutes at 70 degrees celsius on speed 3. Remove the top cap to allow steam to dispense, finish cooking for 15 minutes, at 80 degrees celsius, speed 3.
Strain through a chinois to remove any zest or egg particles from the cooking process. Transfer to squeeze bottles and refrigerate until chilled.
