You will need to begin this recipe one day ahead.
To make the fermented milk ice cream, slightly warm half of the cream in a saucepan over low heat. Add the glucose and mix using a stick blender. Add the remaining cream and the sugar and mix again. Warm the mixture to 70°C (150°F), before removing from the heat and adding the fermented milk. Mix well to combine. Refrigerate until cool before churning in an ice-cream machine according to the manufacturer’s instructions.
Make the brioche by dissolving the yeast in
To make the prune escabeche, put the prunes and sugar into a medium saucepan with
To make the caramelised pecans, put
Combine the milk, eggs and sugar for the soaking bath in a large, high-sided dish, ensuring they are well combined. Cut the brioche into bite-size cubes and soak in the bath for at least 10 minutes before draining on paper towel.
To serve, caramelise each side of the brioche cubes with butter and brown sugar in a heavy-based frying pan over medium heat. Place 3 mounds of prune pulp on each plate in a triangular shape. Place one piece of caramelised pecan and a coriander flower on each mound. Pour 10 ml of prune escabeche over, then place the French toast and quenelles of ice cream in the triangle. Add some additional fresh coriander flowers and serve.
© 2014 All rights reserved. Published by Murdoch Books.