White Peach Sorbet, Graham Puree, Milk Crumbs
This was one of the first spring desserts we made for Ko. It is simple but somehow hits home in just the right way.
Recipe information
Yield
Serves 4
Ingredients
1 recipe Graham Ganache (recipe follows)
1 recipe White Peach Sorbet (recipe follows)
1/2 recipe Milk Crumb (page 74)
Preparation
Use the back of a spoon to schmear (see page 29) a quarter of the graham ganache into each of 4 bowls. Make quenelles (see page 28) or scoops of sorbet and set 1 in the center of each schmeared bowl. Sprinkle the milk crumbs over and around the sorbet. Serve at once.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
