Saturday, May 7, 2011

Crispy Milk Revisited

A while back I posted about crispy milk ; in this case it was a foamed milk with glucose that was then dehydrated, creating a wonderful, meringue-like foam with a very intense milk taste. I recently came across an idea to make a milk foam in an iSi whipper (400 g milk plus two sheets of gelatin) and it did in fact create a voluminous foam, but even with the gelatin it was not very stable ten minutes after extruding it from the whipper. This is when I decided to let it air-dry at room temperature for two days, knowing full well that the foam would completely collapse, but I was curious as to the final result, and this is what you see. The gelatin helped create this flat, crisp sheet of milk, very flavorful and texturally extremely crisp. The flavor of milk was acutely concentrated since the moisture had evaporated, leaving only the solid components of the milk behind, effectively concentrating their flavor.

In this photo I added a dollop of caramel and a few Maldon salt crystals. Delicious as a petite four.


  1. This is probably more relevant to the previous milk post, but I have heard that skim milk is best as used for a hot foam, since it is the proteins that are whipping and the fat in whole milk actually inhibits a stable foam much like a meringue. Alex Stupak actually made a milk foam (whipped while hot) that was stabilized with guar gum and iota carrageenan. It was brought to a boil and then whipped until cool, like a pate a bombe.


  2. So, I made this and used it as a garnish on a Tres Leches dessert: Pastel de Tres Leches, Dulce de Leche and Flan. It came out great and sold out. Thank you for the idea and inspiration!

  3. could this be dehydrated/dried in the oven?

  4. in my view migoya its one the greatest contemporary creative chefs ...i like his ideas there are simple and very accurate.thank you for sharing honest ideas and experience with the rest of pastry chefs