Dessert · Earlier

Counting Sheep

Name: Counting Sheep
Ingredients: 60g coriander leaves, washed and roughly chopped; 300g pre-hung natural yoghurt; white mousse spray mix; 290g Malt Meringue – water base; 40g extra light spray dried malt; 8g Novation 4600; 4g egg white powder; 6g Hy-foamer; 0.6g xantham gum; 680g Boiron lychee purée; 54g caster sugar; 5g Gellan F; 1.6g citric acid; 1.8g lychee essence dilution; 525g Earl Grey infused cream; 375g caster sugar; 150g unsalted butter, diced; 118g caster sugar; 79g water; 225g egg whites; 4.5g egg white powder; 68g plain flour; 2.2g baking powder; 0.5g vanilla seeds, scraped from vanilla pods; 445g whole milk; 220g pure cream; 180g evaporated milk; 100g trehalose; 55g caster sugar; 6g gelatine leaf, gold strength

Heston Blumenthal

31 Jul 2018

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Components

Ingredients

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Season

Ingredients

Coriander Yoghurt

60gcoriander leaves, washed and roughly chopped

300gpre-hung natural yoghurt

White Mousse Spray

white mousse spray mix

Malt Meringue

290gMalt Meringue – water base

40gextra light spray dried malt

8gNovation 4600

4gegg white powder

6gHy-foamer

0.6gxantham gum

Lychee Fluid Gel

680gBoiron lychee purée

54gcaster sugar

5gGellan F

1.6gcitric acid

1.8glychee essence dilution

Earl Grey Caramel

525gEarl Grey infused cream

375gcaster sugar

150gunsalted butter, diced

Steamed Vanilla Sponge

118gcaster sugar

79gwater

225gegg whites

4.5gegg white powder

68gplain flour

2.2gbaking powder

0.5gvanilla seeds, scraped from vanilla pods

Milk Ice Cream

445gwhole milk

220gpure cream

180gevaporated milk

100gtrehalose

55gcaster sugar

Tonka Panna Cotta

6ggelatine leaf, gold strength

300gblended milk

25gfructose

25gtrehalose

250gevaporated milk

40gtonka solution

0.2gliquorice concentrate, finely grated on a microplane

canola oil spray

Coconut Ice Cream

68gcaster sugar

45gskim milk powder

90gmaltodextrin

31.5gtrimoline

900gwhole milk

90gpassed coconut purée

90gcoconut cream

Orange Blossom and Lychee Yoghurt

500gGreek yoghurt

30gicing sugar, sieved

20gorange blossom water

1.5glychee essence dilution

Earl Grey and Lavender Mousse

15ggelatine leaf, gold strength

1.5gViscarin

187gEarl Grey and lavender infused blended milk

375gEarl Grey and lavender infused cream

14gorange blossom water

37gcaster sugar

75gisomalt

75gtrehalose

67gwater

112gegg whites

Pistachio Fluid Gel

500gpistachio milk

5gtable salt

65gcaster sugar

8gGellan F

Frozen Yoghurt Powder

3.5ggelatine leaf, gold strength

250gGreek yoghurt

250gvanilla yoghurt

60gpure cream

Bergamot Curd

150gwhole egg

137gcaster sugar

110gunsalted butter

100gBoiron bergamot purée

22gegg yolk

Milk Crumble

150graw Milk Crumble base

Malt Crumble

17.7gmedium spray dry malt

89graw Milk Crumble base

Crystallised White Chocolate

150gcaster sugar

113gwater

150gcaramelised Valrhona Opalys white chocolate

Finished Crumble

100gMilk Crumble

100gMalt Crumble

42gCrystallised White Chocolate

13.2gtoasted desiccated coconut

6.7gActive Malt

3gVanilla Salt

Yeast Spray

yeast spray mix

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ButterYoghurtCorianderSaltLycheeMilkGreek YoghurtGelatineBaking PowderIcing SugarCanola OilCaster SugarWaterEgg WhitesFlourCoconut CreamPure CreamMaltVanilla SeedsEvaporated MilkEarl GreyDessert

Recipe by Heston Blumenthal. Originally published by Network 10 on 31 Jul 2018.

Original on 10 Play ↗