Malted pudding, strawberry ice cream and lavender meringue by Mathew Rice, Pastry Chef of Pastaria Nashville in Nashville, TN.
Yield: 12 servings
- 4 oz/115 g milk
- 1 oz/30 g Ovaltine malted milk powder
- 2.8 oz/80 g granulated sugar
- 2 large eggs
- 1 sheet gelatin
- 3.5 oz/100 g butter
- 2.5 oz/70 g cream cheese
- 0.07 oz/2 g salt
1. Whisk together the milk, malted milk powder, sugar, and eggs. Cook over medium heat until thick and boiling.
2. Pour over remaining ingredients and blend until silky smooth.
Strawberry Ice Cream:
- 14 oz/400 g strawberries, weighed after capping
- 5.6 oz/160 g sweetened condensed milk
- 5.5 oz/155 g granulated sugar
- 0.14 oz/4 g salt
- 16.7 oz/475 g heavy cream
1. Purée the berries. Strain through a chinois.
2. Whisk in the condensed milk, sugar, and salt. Once combined completely, whisk in the heavy cream. Spin until frozen.
- 2.6 oz/75 g egg whites
- 0.03 oz/1 g cream of tartar
- 4 oz/115 g confectioners’ sugar, divided
- 0.07 oz/2 g finely ground dried lavender
- A few drops of purple food coloring (gel paste)
1. Whip the egg whites and cream of tartar until super-soft peaks form. Add about half of the confectioners’ sugar, no more than 2 tablespoons at a time. Stir lavender into the remaining sugar. Continue to add until all sugar and lavender is incorporated. Add the food coloring and mix until evenly tinted. Mixture should be really stiff and glossy.
2. Spread meringue onto pieces of parchment cut to fit on dehydrator trays. Spread as thinly as possible. Dry overnight or until dry and no longer sticky.
- Macerated strawberries
- Freeze-dried strawberries
Spread malted pudding onto the bottom of the plate. Top with a couple pieces of meringue. Scoop the ice cream onto the meringue base. Cover completely with shards of meringue. Serve with macerated strawberries and micro-planed freeze-dried strawberries.