Me and My brother , The biggest task for us, when we were children during Christmas prior to decorating home, is collecting Hay for the “Nativity crib” what our Dad used to take special interest on.
Hay as you is an easy affair to find in rural, but with diminishing cattle in the urban area it was a daunting task, to make matters worse - the monsoon rains of Chennai used to play more spoil sport but drenching them and they leave an aroma, I was taken back today when I cut open the bags of soaked milk in hay to strain- them that was the aroma; which bought back memories.
The process, seemed simple, All I had to do was to follow the steps in achieving the flavours of hay emulsified in a sabayon of sorts, with the addition of stabilisers and pairing it with elusive supporting elements which will enhance its very ordeal.
To make the hay ice cream, toast the hay in the oven at 190°C/375°F for 45 minutes. Vacuum pack the toasted hay with the milk and cook at 70°C/160°F for 1 hour. Strain the milk and measure out 500 ml. Pour into a pan with the cream and bring to a boil. Combine the sugar and stabilizer and whisk into the egg yolks. Stir back in and cook to 85°C/185°F. Strain and cool down in an ice bath then freeze in a pacojet canister. Pacotize when required.
Longan in an underused fruit in fine dinning scene, except for Ice longan which is a local drink of Malaysian mamak eateries, longan didn’t leave to make an impression at its higher end, to Make a Vattalapam glaze out of jaggery and spices and to stew the longan in that syrup, I felt that could add the balance.
Tonka bean is another component which I felt will work, its got an overwhelming note yet I felt it would compliment the undertone of hay.
Hay Ice cream - Longan Vattalappam glaze - Tonka bean sheets