How Now, Brown Cow?

• 2 l ounces whole milk (organic)
• About 14 ounces muscovado sugar
• 7 ounces tuttopan
• 7 ounces lemon juice
• 7 ounces sugar
• 7 ounces water
• 1/8 ounce versawhip
• 1/4 ounce xanthan gum
• About 18 ounces cider
• About 3 1/2 ounces muscovado sugar
• About 1/11 ounce agar agar
• 1 l ounces milk
• About 5 1/2 ounces sugar
• About 1/3 ounce cassia
• About 1/3 ounce lecithin
• About 18 ounces 72% chocolate in bars
• About 8 1/2 ounces all-purpose flour
• About 8 1/2 ounces lescure butter
• About 8 1/2 ounces muscovado sugar
• About 4 1/2 ounces whole eggs
• About 3 1/2 ounces olive oil
• About 3 1/2 ounces tapioca maltodextrin

1. Gelato: Mix ingredients; strain; process in batch freezer
2. Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
3. Jelly: Boil all ingredients; strain, and set into shallow pan.
4. Bubbles: Mix all ingredients, strain; aerate with hand blender.
5. Chocolate: Grate on a microplane grater.
6. Powder: Mix ingredients and pass through tamis.
7. Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
8. Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
9. Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud.
10. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder.
11. Garnish with grated chocolate.
12. Serve immediately
13. A viewer, who may not be a professional cook, provided this recipe.
14. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

milk, muscovado sugar, tuttopan, lemon juice, sugar, water, xanthan gum, cider, muscovado sugar, agar agar, milk, sugar, cassia, lecithin, chocolate, flour, butter, muscovado sugar, eggs, olive oil, tapioca

Taken from www.foodnetwork.com/recipes/how-now-brown-cow-recipe.html (may not work)