Crispy Milk
- Whisk all the ingredients until the powdered milk is dissolved, then pour into the trays of a dehydrator covered with Silpat and let it dehydrate overnight at 60°C (the whole thing must be very dry).
- Be careful not to break the milk tiles when removing them from the dehydrator.
- Fry rapeseed oil in a frying pan until it turns brown, filter through a clean cloth and set aside in the dehydrator at 40°C.
Brown butter
- In a saucepan, bring the butter to a boil, add the milk powder and stir constantly until it turns golden brown.
- Filter the butter through a fine sieve, setting aside the liquid for the pomegranate vinaigrette and the solid parts on absorbent paper.
Muhammara
- Blacken the skin of the pepper over a flame (or using a torch),place it in a mixing bowl, cover it with cling film and then, once cool enough to handle, remove the skin and seeds contained inside.
- Place the peppers, pomegranate molasse, cumin, chili paste, honey, lemon juice, salt and pepper in a blender bowl and mix into a smooth paste.
- Add the sesame kaak breadcrumbs, then the chopped nuts and enough water to obtain a thick but smooth consistency.
- Place in a bowl and mix with the solid brown butter pieces by hand.
Labneh cream
- Place the ingredients in the bowl of a mixer with a whisk attachment and whip like a whipped cream.
- Pour into a piping bag and set aside at room temperature.
Dressage
- Arrange the muhammara butter and labneh using a piping bag.
- Arrange pieces of the crispy milk tile.