Nov 20, 2019 Last Updated 6:31 AM, Nov 9, 2017


Andreas Caminada's Milk.

Milk from Schloss Schauenstein by Andreas Caminada.


Yield: 8 servings


  • 16.9 liq oz/500 ml fresh cream (from raw milk)
  • Fleur de sel

1. Pour the fresh cream into a bowl and beat with a whisk until the fat separates from the milk to form butterfat. Place the butterfat on a piece of cheesecloth and press out the buttermilk. 

2. Weigh the resulting butter and knead in 1 g of fleur de sel for every 100 g of butter. This butter goes especially well with freshly baked sourdough bread. The buttermilk can be used for other dishes.

Buttermilk Balls: 

  • 15 sheets gelatin
  • 10.1 liq oz/300 ml buttermilk
  • Juice of ½ lime
  • 0.7 oz/20 g granulated sugar
  • Pinch of salt

1. Soften the gelatin. 

2. Gently heat the buttermilk and dissolve the gelatin in it. Season to taste with lime juice, sugar and salt. Divide into 1.4 oz/40 g portions. Place each portion in a plastic mold, close and rotate in nitrogen. 

3. Gently remove from mold and make a fairly large hole at the top of each ball.

Sugared Blueberries:

  • 5.3 oz/150 g fresh blueberries
  • 2.8 oz/80 g granulated sugar
  • Edible flowers

Marinate the blueberries in the sugar. Place the fruit in the buttermilk balls and garnish with edible flowers, such as daisies.

Milk Crisps:

  • 16.9 liq oz/500 ml milk
  • 1.76 oz/50 g glucose

1. Gently heat the milk and glucose in a pan and blitz with a stick blender until a stable foam has formed. Allow to stand a few minutes. 

2. Pour onto a Silpat tray in individual crisp-sized portions. Dry in a dehydrator at 140°F (60°C) until the crisps are dry.

Raw Milk Cream: 

  • 8.45 liq oz/250 ml milk
  • 1.2 oz/35 g granulated sugar
  • 0.07 oz/2 g agar agar

1. Mix milk, sugar and agar agar together in a pan. Bring to boil; remove from heat and allow to cool.

2. Transfer to blender bowl and blitz until smooth. Add a little sugar to taste if required.

Milk Pearls:

  • 2 sheets gelatin
  • ½ vanilla bean pod
  • 3.4 liq oz/100 ml milk
  • 0.017 oz/0.5 g agar agar
  • Honey
  • Lemon zest
  • Rapeseed oil

1. Soften the gelatin in cold water. 

2. Remove vanilla seeds from the pod and add to milk and agar agar in a saucepan. Bring to boil. Add gelatin and season to taste with a little honey and lemon zest. Remove vanilla pod. Transfer liquid to a spray bottle and drip into a bowl of cold rapeseed oil placed over ice. Allow drops to cool. Gently pour through fine sieve to separate from oil and set aside.

Raw Milk Foam:

  • 8.45 liq oz/250 ml milk

Gently heat the milk and use a milk frother to whip up to a stiff foam.

Whey Infusion with Jasmine Blossoms:

  • 6.7 liq oz/200 ml whey
  • 3 jasmine petals
  • Granulated sugar

Gently heat the whey and place jasmine petals on top. Leave at gentle heat (do not boil) for 30 minutes. Season to taste with sugar.

Lemon Yogurt Powder:

  • 0.28 oz/8 g dried lemon zest
  • 0.67 oz/19 g confectioners’ sugar
  • 0.6 oz/17 g Yopol Texturas 
  • 0.35 oz/10 g Maltodextrin

Blend all ingredients down to a powder.

Milk Ice Cream: 

  • 10.14 liq oz/300 ml raw milk
  • 1 liq oz/30 ml fresh cream
  • Pinch of salt
  • 1 vanilla bean pod
  • 0.88 oz/25 g granulated sugar
  • 0.14 oz/4 g pectin
  • 0.5 oz/15 g milk powder
  • 2.5 oz/70 g glucose
  • 1 sheet gelatin, softened

Pour the milk into a pan with the cream and a pinch of salt. Do not heat yet. Split the vanilla pod in half and remove seeds. Add to cold milk. Mix sugar, pectin and milk powder together in a bowl and gradually stir into the cold milk. Bring milk to the boil, then add glucose and softened gelatin. Pour into Pacojet beaker and freeze.

To Serve:

Sprinkle some of the Lemon Yogurt Powder onto a deep plate. Arrange the Milk Pearls on the plate and place the blueberry-filled Buttermilk Balls on top. Spray some of the Raw Milk Cream on the plate and add a garnish of Raw Milk Foam. Place a scoop of the Milk ice cream and a Milk Crisp on the plate. Complete by pouring a little Whey Infusion onto plate.


Click here to read more about this and related recipes in the article "Desserts from Schloss Schauenstein."

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