Jersey Cream, Prune, Salted Caramel, Milk & Sugar Crystals

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Preparation info
  • Serves /

    8

    • Difficulty

      Medium

    • Ready in

      48 hr

Appears in

By Peter Gilmore

Published 2014

  • About

This textural dessert has an elegant simplicity to its form. The milk and sugar crumbs—made from dried milk skin, caramelised starch sheets and pulled butter toffee—present what appears to be a crystalline structure. At the core of the dish is a delicate just-set Jersey cream enriched with soft salted caramel. The textural interplay results in an exciting contrast on the palate. The sweetness is offset by the sharp astringency of the natural prune juice extraction.