Ingredients

Milk sherbet

570g milk

63g cream

200g glucose

87g sugar

3.75g ice cream stabilizer

3g salt

 

Tangerine sorbet

1kg tangerine juice

200g water

300g sugar

10g sorbet stabilizer

200g glucose

3g salt

 

Malted milk crumb

80g non fat milk solids

80g AP flour

24g cornstarch

50g sugar

4g salt

110g butter, melted

20g nonfat milk solids

30g malt krispies

180g white chocolate

 

Tangerine curd

160g yolks

250g tangerine juice

60g lemon juice

390g sugar

142g butter

 

To serve

Wood sorrel

Arugula sprouts

 

Method

Milk sherbet

Heat cream, milk, and glucose to 45°C. Whisk in the stabilizer, sugar, and salt and whisk over medium heat to 85°C. Strain mixture and cool. Process in ice cream machine.

 

Tangerine sorbet

Heat water to 45°C whisk in sugar, sorbet stabilizer, and glucose. Heat mix to 85°C and cool down. Mix the sugar base into the tangerine juice. Strain and process in ice cream machine.

 

Malted milk crumb

Combine first 5 ingredients. Melt butter and mix into the dry mix. Spread on a 1⁄2 sheet tray and bake at 250°F for 6 mins. Let crumb mix cool completely toss the 2nd addition of nonfat milk solids and malt krispies. Temper white chocolate and toss into crumb to evenly coat it.

 

Tangerine curd

Over a baine marie, heat with a whisk yolks, citrus juices, and sugar. Once mix has a thick texture, take off heat. With a hand blender blend in cubed butter. Strain mix and cool completely

 

To serve

Cast the tangerine sorbet and milk sherbet in alternating layers in a 1⁄4 sheet tray Let freeze for 8 hours and cut into 4 inch strips.Put the malted milk cream and tangerine curd in squeeze bottles.

To plate start by squeezing tangerine curd and malted milk cream dots on the plate. Then place the milk crumb along the sauces. Crush some freeze dried tangerines on crumb. Garnish with wood sorrel and arugula. Place the creamsicle bar last.