Crispy Milk | Baguette Ice Cream | Caramelized White Chocolate Spiral | Cajeta | Maldon Sea Salt

Preparation info
  • Yield:


    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

All of the flavors in this dessert are considered background flavors. The dominant flavor comes from the Maillard reactions that occur in the cajeta (with a goat’s milk flavor as well) and the caramelized white chocolate spiral. With that thread in common, these components are bound to get along very well, with the salt added to enhance these flavors. The crispy milk is a dehydrated milk foam that is toasted; the foam contribut