Crispy Milk Foam:
– 1 quart Real California 2% milk
– 80 grams liquid glucose
– ½ teaspoon salt
Lavender Meringue:
– 2 egg whites
– 1/8 teaspoon cream of tartar
– ½ cup powdered sugar, divided
– 2/3 teaspoon dried lavender powder*
– ¼ teaspoon vanilla bean paste
– 2 to 3 drops purple food coloring
Whipped Mascarpone cheese:
– 1 cup Real California mascarpone cheese
– ½ cup powdered sugar
– ¼ cup Real California cream
– 1 teaspoon vanilla bean paste
Macerated Strawberries:
– 2 cups strawberries, sliced into rounds
– 1 cup sugar
– ¾ cup lemon juice
Tres Leches Cake:
– 1-1/2 cup flour
– 1 teaspoon baking powder
– ½ cup Real California butter
– 1 cup sugar
– 5 eggs
– ½ teaspoon vanilla extract
– 1-1/2 cups Real California heavy cream
– 12 ounces evaporated milk
– 14 ounces sweetened condensed milk
– 1 cup dried lavender
Garnish:
– coconut milk powder
– lemon balm leaves
– lavender flowers
* To make lavender powder, grind dried lavender flowers in spice grinder until fine. Pass through sieve before using.:
To make the milk foam, prepare a dehydrator tray or baking sheet with silpat liner. If using oven, preheat to 125F on convection setting. Combine milk, glucose and salt in medium saucepan. Heat to 180F. Tilt pan towards you and place immersion blender towards back of pan sending frothed milk towards front of saucepan. Using large slotted spoon, scoop out quenelle shaped spoonfuls of foam and place on prepared baking sheet or tray. Work quickly and be sure to keep milk at 180F. Continue to re-froth until baking sheet is filled. Be careful to only use creamy, small bubble foam. Large bubbles will burst and deflate. Dehydrate overnight. Using an offset spatula, remove foam and break into large natural looking shards. Store in airtight container until ready to use. Foam may be re-crisped in low oven if it softens before serving.
To make the meringue, prepare a baking sheet with silpat liner. In stand mixer with whisk attachment, whisk egg whites and cream of tartar until foamy. Add ¼ cup powdered sugar, increase speed to high and beat until soft peaks form. Add remaining ¼ cup sugar, vanilla bean paste, lavender and food coloring; beat until stiff peaks form. Spread meringue in a thin uniform layer on prepared baking sheet. Dehydrate overnight at 125F. When dried, break into shards to mimic the milk foam.
To make the whipped mascarpone, place cheese, sugar and vanilla in bowl of stand mixer. Whisk until doubled in volume. Whisk in cream. Cover and refrigerate until ready to use.
To make macerated strawberries, whisk together sugar and lemon juice in mixing bowl. Stir in strawberries. Cover and let sit for at least one hour, or until ready to use.
To make tres leches cake, preheat oven to 350F. Grease and flour 9×13 inch baking pan. Sift flour and baking powder together, set aside. Cream butter and sugar in bowl of stand mixer. Add eggs and vanilla. Blend flour mixture into butter mixture 2 tablespoons at a time until well blended. Pour batter into prepared pan. Bake 30 minutes, until lightly browned and tests clean in center; and remove from oven. Pierce cake evenly over top with tines of a fork. Whisk together cream, evaporated milk and sweetened condensed milk in saucepan. Bring to simmer, remove from heat. Secure lavender in a cheesecloth sack; place in hot milk mixture and allow to steep for at least 15 minutes. Remove lavender pouch, pour milk mixture over cake and let sit until fully absorbed.
To serve and garnish, break cake into natural looking chunks, ½-inch, 1-inch and 2-inches. Drain on towel to remove excess milk if necessary. Pipe 1 large dollop of mascarpone in the center of the plate, then pipe 4 small linear dots on each side. Add 1 large cake chunk in the center, then 2 of each of the smaller size chunks around the rim. Drain and dry 5 strawberry slices, place each slice on top of a cake chunk. Pipe mascarpone dots on to of each strawberry slice. Garnish tops of cake and mascarpone dots with lavender and lemon balm leaves. Place shards of meringue and milk foam in spaces between cake chunks. Dust with coconut milk powder.
Recipe courtesy of Chef Adam Ross (
