Hark Spring! Your blossoms burst forth.
Dotting gnarly aged twigs.
Your leaves unfurl my abode.
And awaken my cold reverie.
Hark Spring! Your clear skies.
Your kiss of warmth.
You smell of hope, of honey, of smiles.
The promise of a flutter, a song.
I haven’t written poetry in decades. But I felt like it today. I realized that although I was once good, I am now rubbish at it. But having a blog means you get to make a complete fool of yourself with the utmost authority and panache. And people will still read it.
As the northern hemisphere prepares to dust their woolly mittens and cook hearty soups by the light of a roaring fire, we shake off our winter cobwebs and charge ahead into spring. I love my cold seasons, but by Jove! I’ve had enough of the frozen fingers and rusdolph nose. Bring on the sunshine I say! Bring on the flowers and the beese and the balmy afternoons!
My garden knows not that it is still a crisp 5 degrees in the morning, that I still wander around in it rugged up in my dressing gown. It is September and despite the cold, it knows it’s cue. It is Spring! and it will go into a flower frenzy. One of my favourite shrubs in my garden is the ornamental cherry blossom. I have snipped off twigs and used them in my shoot today. Aren’t they pretty?
A few weeks ago I made Cereal Milk. I have been making it on and off and I have used it to make Cereal Milk Ice Cream, another quirky and whimsy recipe from the coffers of Momofuku’s Milk Bar. The ice cream is quite light and takes some patience to make and for that reason I will probably skip making it in the future. But it is something that must be tried at least once, it has a lovely flavour redolent of leftover breakfast. And if you can’t fly thousands of miles to the Momofuku Milk Bar, this is the only way you will get to experience it.
CEREAL MILK ICE CREAM
adapted from The Momofuku Milk Bar by Christina Tosi cookbook
An interesting ice cream flavour made from the infamous Cereal Milk, a staple at Momofuku’s Milk Bar.
Makes – To serve 6
1 1/2 gelatin sheets
1 quantity Cereal Milk
4g (2 teaspoons) freeze dried corn powder (I ground dried corn kernels)
30g (2 tablespoons) light brown sugar
1g (1/4 teaspoon) salt
20g (1/4 cup) milk powder
50g (2 tablespoons) glucose
Bloom the gelatin. To do this you have to soak the gleatin sheet in a small bowl of cold water. Make sure the water is very very cold. The gelatin is bloomed when it has become soft and almost transparent. This takes about 2 minutes. If it is still hard, it needs to be soaked some more. If it is so soft that it is falling apart, discard it and start afresh.
Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, corn powder, brown sugar, salt, milk powder and glucose. Mix until everything is fully dissolved.
Pour the mixture through a fine mesh sieve into your ice cream machine bowl and freeze/churn according to the manufacture’s instructions.
The ice cream is best spun just before serving or using, but it keeps well in the freezer for upto 2 weeks.