Earl Grey Scone Sundae with Poppyseed Gelato and Roasted Strawberries
- 475g Cream
- 435g Sugar, divided use
- 75g Dry nonfat milk powder
- 1 ea. Vanilla bean, split and scraped
- 10g Vanilla bean, split and scraped
- 5 ea. Egg yolks
- 1470g Full fat buttermilk, divided use
- 30g Poppy seeds
- 30g Preserved lemon or candied lemon, chopped
- 600g Flour
- 240g Cold butter, cubed
- 35g Baking powder
- 2 ea. Baking powder
- 20g Ground Earl Grey tea
- Zest of 2 lemons
- Roasted strawberries, recipe follows
- Candied poppyseed, recipe follows
Combine cream, 360 grams sugar, milk powder, vanilla bean and 5 grams salt in a pot. Simmer. Add yolks; whisk until thick. Transfer to ice water; whisk in 1200 grams buttermilk. Chill, strain and spin in ice cream machine. Add lemon and poppy seeds; freeze.
In stand mixer, combine flour, 75 grams sugar, baking powder and 5 grams salt. Mix in butter, eggs, 270 grams buttermilk, lemon zest and tea. Form into squares. Chill and cut into desired size. Bake in 350°F heated oven for 15 minutes. Split scone and add a scoop of ice cream to make sandwich. Top with candied poppy seeds, roasted strawberries and syrup.
Roasted strawberries: Toss 454 grams hulled strawberries with 200 grams sugar and 10 grams salt. Add small bunch tarragon and roast in 300°F heated oven until juices release.
Candied poppy seeds: Heat 200 grams sugar to 215°F. Add 200 grams poppy seed, stirring until they begin crystallizing. Cool on sheet pan.
Pastry Chef Tucker Critchfield, Moody Tongue Brewing Company, Chicago, IL, from Food Fanatics Magazine