“Bubble O’Bill was created to take the spot of the Milk Punch we always have on the menu at Latteria,” says its creator Luca Baioni. “Following the inspiration of our venue — Italian milk bars, re-contextualised in Adelaide — we looked into what could be an iconic serve that would tap into Australia’s nostalgia and play well with the milk bar concept. Bubble O’Bill is the most iconic ice cream, and a personal favourite (like many other children). We kept the main flavour profile: strawberry, caramel and chocolate, and made it good. We used fresh fruit, caramel biscuit and premium white cacao liqueur... and obviously, kept the iconic bubblegum ‘nose’.
To serve
- carve ice block
- place in MilkPunch glass
- pour 75ml Bubble O’Bill Mix
- cut an end off a bubblegum
- place in the middle of the ice block
Let’s first make the Biscoff Milk
• Add 24 Biscoff biscuits into 3500ml fresh full cream milk.
• Let macerate for min two hours.
• If not used on the day, keep refrigerated for up to 24h.
Prepare the Strawberry & Aloe Juice
• Measure 1500 g frozen & fresh strawberries and 1500ml Aloe Vera Juice, filtered
• Blitz at high speed for around 30 sec, until it turns into a runny pulp
Now, let’s batch the booze component of the Bubble O’Bill — to batch 10L:
• Pisco 4000 ml
• Strawberry & Aloe Juice 3200 ml
Measure all ingredients individually into a bucket. Stir to combine.
We need to split the milk:
• Strain milk from biscuits, through a fine mesh. Measure 3200 ml
• Pour milk into a pot and place on a stove.
• Heat up to ALMOST BOILING temperature. turn off when you start to see the very first tiny bubbles coming up (a boiling milk will make the drink taste burnt. if the milk reaches boiling point, DO NOT use. Do it again...shit happens)
• Take milk off the stove
• Add 60ml latic acid to the hot milk, stir to create milk curds
Clarification process:
• Add the split milk to the Bubble O’Bill batch. It will look gross and murky. That’s good.
• Stir briskly to create finer curds
• Now, set up one 3L measuring jug and a large metal conical strainer, lined with a paper oil filter
• Also grab a clean bucket where you will pour the clarified drink.
• Pour the murky batch through the filter and allow to pour through.
• Initially, the drink will not be fully clarified, as you’ll need the milk curds to sit at the bottom of the filter and act as extra layer of filtration, so until the mix doesn’t literally drops slowly from the filter, pour the mix back into the strainer and filter it again. Do this for the first one or two times and for any other time when the filtered liquid is not see-through.
• Pour the liquid into the filter one litre at the time and pour the clarified drink into the clean bucket before pouring more drink over it (this will save the batch in case of any murky drink spilling or if the new batch won’t filter properly for any reason)
• Continue the process until you filtered the whole batch. This might take a whole day or can be done over multiple days.
• You should have collected around 10L of clarified batch
Let’s bring it home and sweeten the deal
Every litre of clarified drink, add 50ml of Sugar Syrup and 50ml of White crème de Cacao.
INGREDIENT 1.1 L 11L
Bubble O’Bill 1000 ml 10000 ml
Sugar Syrup 50 ml 500 ml
Crème de Cacao 50 ml 500 ml
Taste and adjust sweetness to taste (if sweetness needs to be adjusted, it shouldn’t if the process has been done correctly. always keep the 2:1 balance of sugar and crème de cacao to maintain consistency on the flavour profile)
Bottle in empty Bubble O’Bill bottles (do NOT mix old and new batch), or pour in empty blue tank, label.
