Welcome to the world by Olivia Barry

Olivia Barry

Olivia Barry

21st September 2018
Olivia Barry

Welcome to the world by Olivia Barry

Welcome to the world by Olivia Barry - this was Olivia's dessert from Great British Menu 2018. She said: This course is close to my heart as it represents my use of the NHS having had my two children on it.
I have based this dessert on two core ingredients, which are milk and stout. Stout is used for its high iron content, which is encouraged to help improve low blood-iron levels, a common occurrence during pregnancy and milk, as it is the first thing the child eats (drinks!).
The dish would consist of; stout ice cream, milk chocolate ganache, stout cake, milk crumble and a milk gel. If possible, I would also like to include a milk crisp, this would require 8 hours drying time so would need to be made overnight. I feel that the milk crisp will give the dish the crunch it needs. It would be useful to know which ice cream machine you have, as I only have a paco jet so would like to understand how the machine works beforehand.


  • Milk crumb
  • 40g milk powder
  • 40g flour
  • 12g corn flour
  • 25g sugar
  • 2g salt
  • 65g butter (melted)
  • 90g white chocolate
  • Milk powder
  • Milk Gel
  • 1L milk
  • 50g sugar
  • 10g agar agar
  • Milk crisp
  • 500g milk
  • 100g glucose
  • Stout cake
  • 250g butter
  • 250 light muscovado sugar
  • 250 flour
  • 20g baking powder
  • 4 eggs
  • 50g wiper and true milk stout
  • Stout ice cream
  • 300ml of stout reduced to 150g
  • 300ml double cream
  • 300ml milk
  • 5 egg yolk
  • 150g sugar
  • 8G sorbet stabilizer
  • Chocolate cremeux
  • 250g milk
  • 250g cream
  • 200g egg yolk
  • 50g sugar
  • 250g milk chocolate


To make the milk crumb:
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.
To make the milk gel:
Boil all ingredients in a pan.
Place in a container to cool and set.
Once set place in a vita prep blitz until smooth.
Pass through a chinois.
To make the milk crisp:
Place in a pan and bring up to the boil slowly.
Then use a hand blender and make a foam
Scoop this foam off and place on a silpat and cook overnight in the oven at 60c fan 2.
To make the stout cake:
Cream butter and sugar until light and fluffy
Sieve in flour and baking powder
Mix into butter along with eggs in 3 parts
Add the stout last
Bake at 180oc turn down if getting to much colour.
Cook for 40 minutes
For the stout ice cream:
Place cream and milk in a pan bring to the boil
Whisk the egg and sugar until sugar dissolved
Pour hot milk over and then return to pan and cook to 80oc
Freeze place in paco jet and paco
For the chocolate cremeaux:
Melt the chocolate over bain-marie.
Place all ingredients in thermo and cook to 85oc
Remove and chill in fridge until set.

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