Freeze-dried fruit! The range of delicious freeze-dried fruits and veggies can make your world of crumb possibilities seem endless. We grind down freeze-dried fruits and veggies into a powder in a blender or food processor and then toss them with milk crumbs to give pops of new flavor to an old crumb. We adjust the moisture with butter or white chocolate if necessary, based on the ingredients in the mix and our end goal.
Recipe information
Yield
Makes about 320 g (2 1/2 cups)
Ingredients
1 recipe Milk Crumb (page 74)
40 g freeze-dried cherry powder (1/2 cup)
20 g freeze-dried blueberry powder (1/4 cup)
0.5 g kosher salt (1/8 teaspoon)
Preparation
Toss the milk crumbs with the berry powders and salt in a medium bowl until all of the crumbs are an evenly speckled red and blue, coated in the berry powder. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
