Breadcrumb ‘sbriciolona’ with whey caramel and fior di latte ice cream with dried vanilla

Ingredients

For the sbriciolona

100 g dried bread crumbs (from leftover bread)
80 g corn flour
100 g almond flour (preferably from leftover almond pulp)
100 g butter
100 g whey caramel
2 eggs

For the ice cream

1 L milk
500 g cream
200 g sugar
100 g glucose
10 g dried vanilla bean seeds, finely ground

For the whey caramel

200 g whey
100 g powdered sugar
15 g salt

Method

For the sbriciolona
Combine the dried bread crumbs, corn flour, almond flour, butter, whey caramel, and eggs in a stand mixer fitted with a paddle attachment. Mix until the dough forms a coarse, crumbly texture.

Transfer the mixture to the refrigerator and let it rest overnight.
The next day, loosely distribute the crumble mixture into small molds without pressing it down, keeping its characteristic crumbly structure. Bake in a static oven at 175°C (350°F) for about 15 minutes, until lightly golden. Allow to cool completely.

For the ice cream
Bring the milk, cream, sugar, and glucose to a gentle boil. Add the ground dried vanilla seeds and blend briefly to infuse the mixture.
Let the base cool completely, then churn in an ice cream machine until smooth and creamy.

For the whey caramel
Combine the whey, powdered sugar, and salt in a saucepan. Cook over medium heat, stirring until the mixture thickens into a smooth, lightly salted caramel.

To serve
Place the sbrisolona crumble on the plate and top with a quenelle of fior di latte ice cream. Finish with a drizzle of whey caramel.
The dish can be accompanied by a “mock custard”, made with egg yolks, mixed flower vinegar (produced from flowers that are not used in the restaurant because they are imperfect), and elderflower syrup.