A couple of years ago I tested a recipe I saw in one of Paco Torreblanca's books for a dried milk foam. The idea seemed ingenious and simple. Basically whip milk as it boils and then dry it out in the oven. I tested it over and over and over again, failing miserably each time. Last week I decided I should revisit it and I did, but I ignored the instructions this time, and stuck to the ingredients only and then made it as it would make sense to me.
This is just glucose and milk. That's it... no added emulsifiers or stabilizers. The method consists of whipping the milk (500g) with the glucose (100g) in a tall pot (to give it room to foam as it is heated) over medium-high heat. I used a whip attachment I have for a hand held blender which helps because it takes a while but in the end you get a foam, much like shaving cream, that has increased the milk in volume at least eight times.
The foam is then spooned into a hotel pan lined with plastic wrap then placed in the dehydrator set to 50 degrees Celsius until dry. It worked beautifully. With an intensely concentrated rich milk flavor and a terrific crispiness. I can see using this item for a cappuccino inspired dessert.
My whole point on this post is that sometimes you have to ignore the recipe in a book and go with what makes sense to you. I try to be extremely specific in my recipes in my books so that these things don't happen. But who knows, maybe they do.