Milk Chocolate Ganache, Lovage Oat Crunch, Shiny Chocolate Glaze, Toasted Oat Stout Ice Cream, Fermented Oats, and Torched Lovage Meringue

Adapted by StarChefs.com
February 2015
Yield: 16 servings

INGREDIENTS:

Toasted Oat Stout Ice Cream
60 grams butter
150 grams steel-cut oats
50 grams water
300 grams oatmeal stout
780 grams milk
300 grams heavy cream
100 grams sugar
100 grams dark brown sugar
100 grams egg yolks
9 grams salt
Lovage Sugar
300 grams sugar
30 grams lovage leaves
Lovage Feuilletine
25 grams cocoa butter
16 grams Jivara milk chocolate
75 grams feuilletine
1 gram salt
Lovage Meringue
100 grams egg whites
Chocolate Glaze
800 grams cream
1.2 kilograms sugar
450 grams water
400 grams cocoa powder
88 grams gelatin, bloomed
Milk Chocolate Ganache
480 grams heavy cream
60 grams glucose syrup
1 gram salt
300 grams milk chocolate, coarsely chopped
9 grams gelatin, bloomed
Sour Oats
30 grams Greek yogurt
460 grams 105°C- water
145 grams steel-cut oats
To Assemble and Serve
Micro lovage
Chocolate branch

METHOD:

Toasted Oat Stout Ice Cream

In a pan, melt butter and toast oats. Deglaze with water and stout, cover, remove from heat and let steep 2 hours. To a Thermomix set to 80°C, add oat mixture and remaining ingredients. Mix on high speed for 20 minutes. Let cool and mature overnight. Strain through chinois into Pacojet canister and freeze. Spin in Pacojet according to manufacture's instructions.

Lovage Sugar

In a spice grinder, pulverize together sugar and lovage. Transfer and keep in a dry container.

Lovage Feuilletine

In a double boiler, melt cocoa butter and chocolate. Remove from heat and fold in feuilletine and salt; let cool. Fold in 70 grams Lovage Sugar into mixture. Set aside remaining sugar for Lovage Meringue.

Lovage Meringue

In a stand mixer fitted with a whisk, combine egg whites and 200 grams Lovage Sugar to make a Swiss meringue. On a silicone mat, spread a thin layer of meringue; dehydrate.

Chocolate Glaze

In a saucepot, bring cream, water, and sugar to boil. Whisk in cocoa powder followed by gelatin. Strain through chinois.

Milk Chocolate Ganache

In a pot, bring cream, glucose, and salt to boil. Stir in gelatin. Strain into bowl containing chocolate. Emulsify with immersion blender. Onto a sheet tray lined with an acetate sheet, spread a thin even layer of ganache. Cover with another sheet and refrigerate until set. Using a 3-inch ring mold, cut out circular discs from ganache sheet.

Sour Oats

Dissolve yogurt into hot water. Add oats. Transfer mixture to 105°C-dehydrator and allow to ferment to desired sourness.

To Assemble and Serve

Place a Milk Chocolate Ganache disc in center of serving bowl. Top with layer of Sour Oats followed by Lovage Feuilletine. Drizzle Chocolate Glaze on top. Break apart Lovage Meringue, arrange a few pieces around oats, and lightly char with torch. Place a quenelle of Toasted Oat Stout Ice Cream on center of oats. Garnish with micro lovage and chocolate branch.