4 people
For the milk puff pastry
500 ml milk
pinch of icing sugar and powdered yoghurt
For the white custard
500 ml milk
100 g sugar
1 vanilla pod
4 g kuzu
For the wax ice cream
1 litre milk
100 g cream
200 g beeswax, finely chopped
6 egg yolks
300 g sugar
For the milk puff pastry
Cover the surface of a non-stick pan with the milk and reduce until practically burning. Using a spatula, collect the adhering milk and sprinkle with the yogurt and icing sugar mixture.
For the white custard
Dilute the kuzu in the milk and boil with the sugar and vanilla. Halve the vanilla, remove the seeds and add them to the milk.
For the wax ice cream
Boil the milk with the cream and the finely-chopped wax. When it boils (without moving, in order not to dirty the sides of the saucepan), allow it to cool to 40°C. The wax will have solidified and can be filtered. Add the egg yolks, beaten with the sugar. Heat to 82°C, stirring constantly. Transfer to the ice-cream machine.
Present the ice cream in a dish, covering the surrounding area with the milk puff pastry. Drizzle with custard.