Step 1

To make the milk crumb:

Step 2

Mix all dry ingredients together, then mix in the butter place on a silpat mat bake in the oven at 110c then leave to cool and break into pieces. Coat with white chocolate and toss in milk powder.

Step 3

To make the milk gel:

Step 4

Boil all ingredients in a pan.

Step 5

Place in a container to cool and set.

Step 6

Once set place in a vita prep blitz until smooth.

Step 7

Pass through a chinois.

Step 8

To make the milk crisp:

Step 9

Place in a pan and bring up to the boil slowly.

Step 10

Then use a hand blender and make a foam

Step 11

Scoop this foam off and place on a silpat and cook overnight in the oven at 60c fan 2.

Step 12

To make the stout cake:

Step 13

Cream butter and sugar until light and fluffy

Step 14

Sieve in flour and baking powder

Step 15

Mix into butter along with eggs in 3 parts

Step 16

Add the stout last

Step 17

Bake at 180oc turn down if getting to much colour.

Step 18

Cook for 40 minutes

Step 19

For the stout ice cream:

Step 20

Place cream and milk in a pan bring to the boil

Step 21

Whisk the egg and sugar until sugar dissolved

Step 22

Pour hot milk over and then return to pan and cook to 80oc

Step 23

Freeze place in paco jet and paco

Step 24

For the chocolate cremeaux:

Step 25

Melt the chocolate over bain-marie.

Step 26

Place all ingredients in thermo and cook to 85oc

Step 27

Remove and chill in fridge until set.