I have a tendency to go overboard. With all the milk and milk-influenced products at my disposal I set about creating parts for an ultimate whole. The first component I assembled was a brie and white chocolate brick. The sweet and saltiness of the two along with their creamy qualities provided a harmonious whole. Next, I made a coconut milk and milk chocolate ice cream. I added a bit of tang to the ice cream with sour cream. After the ice cream I began work on buttermilk-banana bubbles. As the base for the bubbles strained, I set about making a yogurt cake which I sweetened with condensed milk and accented with black pepper. After the cake was cooled I compressed it to create a thin, chewy cake. Then I reached for the goat milk to make a lime leaf dulche de leche. I used smoked maple syrup blended with sugar for sweetness. I did not take the milk to the thick, creamy and sticky state of dulche, rather I left the milk in a fluid state which I then thickened with carrageenan. The lime leaf-goat milk yielded a flexible jelly with an extremely intense perfume. After I finished with the goat's milk, I set about making crispy milk. I blended cream cheese, condensed milk and egg whites and dried the mixture in our dehydrator. Finally, I made milk puree, a fluid gel made with milk and agar agar and enriched with more condensed milk.
Wow. I assembled a few components for my milk dish. With the pieces in place I set about arranging the elements into a composed dish. The dessert came together in a flurry of tastes, textures and ideas. Aki put it best when she said "You have taken inspiration from an ingredient and made some great things. It's okay to use them to make more than one dessert. You don't have to put it all on one plate"
Now, it is time to start looking at the individual parts and seeing how to make them all shine while still ending up with a milk-inspired dessert or two or three.