Milk and malt


  • 200 g glucose syrup
  • 300 g sugar
  • 500 g water
Combine the ingredients, bring to a boil and cool.

Whey sorbet:

  • 0.5 l sour whey
  • 1.5 sheet gelatine
  • Sugar syrup
  • Lemon juice
Soak the gelatine in cold water. Heat a small amount of syrup, melt the gelatine in it and combine with the whey. Season with syrup and lemon. Freeze in Pacojet containers and process with Pacojet before serving.

Caramel cream:

  • 80 g sugar
  • 200 g cream
  • 100 g milk
  • 90 g egg yolk
Caramelise 60 g of the sugar, add the cream and milk, and bring to a boil. Combine 20 g of the sugar with the egg yolks and add hot cream in a fine stream. Bake at 90 °C for about 45 minutes. Cool and stir with a spoon.


  • Chervil
  • Egg white
  • Icing sugar
  • Cocoa
Pick the leaves off the stalks. Combine the icing sugar and egg white, adding egg white carefully to the sugar and stirring until the texture is similar to that of sour cream. Sprinkle some cocoa over the branches and allow to dry for twenty four hours.

Malt crumbs:

  • 100 g wheat flour
  • Roasted hazelnuts
  • 2 tbsp malt flour
  • 100 g butter
  • 0.5 tsp cardamom
  • 100 g muscovado
  • Salt
Grate the cold butter and combine all ingredients until the mixture resembles bread crumbs. Bake at 180 °C for 6 to 12 minutes.

Blackcurrant dust:

  • Dried blackcurrants
  • Mill the berries into a powder.

Caramelised sour milk:

  • Some ryazhenka
  • Strain ryazhenkaon a coffee filter for 12 hours.

Fresh rhubarb:

  • rhubarb
  • sugar syrup
Cut the rhubarb into strips and marinate in the syrup.