You will need to begin this recipe one day ahead.
To make the ice cream, put the pandan leaf, milk and cream in a large saucepan over medium heat. Bring to a simmer then remove from the heat, cover and refrigerate overnight to allow the flavours to infuse. Remove the pandan leaves. Put the egg yolks and sugar in the bowl of an electric mixer and beat until pale and fluffy. Add the mixture to the saucepan of infused milk and place over medium heat. Bring the mixture to 85°C (185°F) then allow to cool completely. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze overnight.
To make the malt gel, put all the ingredients in a saucepan with
To make the milk jam,
For the toasted milk, heat the milk in an ovenproof frying pan over medium heat. When the milk comes to a simmer, place in the oven at 190°C (375°F/Gas 5) and allow a skin to form (about 5 minutes). Remove the skin carefully from the pan and set aside on a plate. Add extra milk to the pan and repeat the process. The skin will be ready when it appears crustlike and takes on a golden appearance.
To serve, drag a spoonful of milk jam across the base of each plate. Scatter with the popped popcorn and rye breadcrumbs. Dollop
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