How Now, Brown Cow?

  • Preparation Time60 mins
  • Cooking Time4 mins
  • DifficultyMedium
For gelato:
2l ounces whole milk (organic)
about 14 ounces muscovado granulated sugar
7 ounces tuttopan
For lemon cloud:
7 ounces lemon juice
7 ounces granulated sugar
7 ounces water
1/8 ounce versawhip
1/4 ounce xanthan gum
For cider jam:
For assembly and plating:
gelato: mix ingredients; strain; process in batch freezer

cloud: boil water and granulated sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer

jam: boil all ingredients; strain, and set into shallow pan.

bubbles: mix all ingredients, strain; aerate with hand blender.

chocolate: grate on a microplane grater.

powder: mix ingredients and pass through tamis.

crumble: mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees f cut disks of cider jam and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.

place 1 scoop brown granulated sugar gelato on crumble, cover gelato with lemon cloud. top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. garnish with grated chocolate.

serve immediately

a viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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