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Art Culinaire, Spring, 2005

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RELATED ARTICLE: Ovaltine[R] Kulfi and Banana Brulee with Spicy Caramelized Popcorn (Serves 8)

PICHET ONG

Late Harvest Zinfandel

Robert Sinskey

Napa, CA 2001

directions

For the kulfi base: In a pot, bring cream, milk, vanilla bean and salt to a simmer. Let simmer for about 25 minutes, stirring frequently, until cream is thick enough to coat the back of a wooden spoon. Whisk in Ovaltine[R] powder and continue to whisk until mixture is thick and boils. Remove from heat and stir in chocolate until melted. Strain mixture through a fine-mesh sieve and pour mixture onto eight 1 X 1 X 7-inch rectangular molds.

For the banana brulee: Sprinkle the cut side of each banana half with one tablespoon sugar; caramelize with a blow torch.

For the three milk chocolate sauce: In a pot, bring evaporated milk, condensed milk, vanilla bean, salt and cinnamon to a simmer, whisking constantly. Remove from heat and whisk in chocolate until melted. Strain through a fine-mesh sieve and chill completely.

For the chocolate caramel sauce: In a pot, bring cream to a scald and set aside. In another pot, wet sugar and heat to a dark caramel. Carefully whisk in warm cream, then whisk in remaining ingredients, set aside and allow to cool to room temperature.

For the spiced caramel popcorn clusters: In a pot, combine sugar, corn syrup, water and lemon juice. Cook mixture to soft ball stage, 234 to 240 degrees. Add popcorn, reduce heat to low and cover. Let sugar cook over low heat until it is a medium caramel, or the lapse between each kernel popping is more than three seconds. Remove from heat and stir in butter and salt. Add mukwa, fried mung dal and poppyseeds and stir to coat with caramel. Carefully pour mixture onto a cool surface and, working with gloves, try to separate popcorn into small clusters. Set aside to cool.

For the malt chantilly: In a pot, bring cream to a scald. Whisk in malt and bring mixture to a boil. Remove from heat and refrigerate in a bowl for at least two hours. Whip chilled malted cream to medium peaks.

To serve: Unmold kulfi and place on a plate. Spoon two tablespoons malt chantilly over the kulfi. Plate banana brulee on other side of plate. Garnish with spiced caramel popcorn clusters and drizzle with three milk chocolate sauce and chocolate caramel sauce.

[ILLUSTRATION OMITTED]

ingredients

For the kulfi base:

2 cups heavy cream
2 cups goat's milk
1 vanilla bean, split and scraped
1 teaspoon salt
7 ounces Ovaltine[R] powder
7 ounces milk chocolate, roughly chopped

For the banana brulee:

4 finger bananas, halved lengthwise
4 ounces granulated sugar

For the three milk chocolate sauce:

6 tablespoons evaporated milk
2 tablespoons condensed milk
1/4 vanilla bean, split and scraped
1/4 teaspoon salt
1/4 cinnamon stick
4 ounces milk chocolate, roughly chopped

For the chocolate caramel sauce:

6 1/2 tablespoons heavy cream
4 ounces granulated sugar
Water as needed
1/4 ounce butter
1 1/2 teaspoons Godiva[TM] chocolate liqueur
Pinch of salt