50a
Milk Chocolate Star Anise Cream Yield: approximately 500g 125g whole milk 7g star anise zest of ½ orange 10g glucose 195g milk chocolate 2-3 sheets gelatin, bloomed 170g heavy cream (36% fat)
1. Combine milk, star anise, zest, and glucose. Bring to a boil. Remove from heat and allow to infuse 30 minutes. 2. Strain and return the milk to a boil and stir in the bloomed gelatin. 3. Remove from heat and slowly incorporate into the milk chocolate. 4. Add the cream and emulsify for a few minutes with an immersion blender. Transfer to a container and chill, allowing to crystallize, or dispense into desired forms.
Michael Laiskonis Workbook www.mlaiskonis.com February 2009