Page 22 - NA_3_5_2009

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small quenelle of the ice cream next to the
panna cotta. Place several more pieces of
popcorn on top of ice cream and fluid gel.
Garnish with micro cilantro and serve.
resembles toothpaste.
*Note:
you can add more
water to help blend.
Milk Ice Cream
2 cups milk
1 cup heavy cream
1 cup sweetened condensed milk
1
/
4
cup dextrose
1
/
4
cup glucose syrup
Pinch of salt
10 egg yolks
2 sheets of gelatin
Combine all ingredients except for the yolks
and gelatin in a medium pot over medium
heat. Temper egg yolks into hot mixture, add
gelatin, strain and cool. Churn in ice cream
maker.
English Toffee Kettle Corn
1
/
4
cups organic popcorn
1 cup English toffee (recipe to follow)
Preheat oven to 350
°
F. Pop corn and check for
any un-popped kernels. Spread popcorn on a
Silpat, sprinkle with toffee and bake in for ten
minutes. Stir the popcorn to coat with toffee
and allow to cool.
English Toffee
8 ounces pastry fondant
2 ounces glucose
4 ounces butter
Pinch salt
In a medium pot, cook the fondant and glucose
over high heat until the caramel mixture is an
amber color. Add butter and salt, stir and pour
onto a Silpat. Cool, break into small pieces,
and grind using a coffee grinder to a coarse
sand texture and reserve.
Assembly
Put a design of the strawberry fluid gel on the
plate. Place ramekin with panna cotta on plate
with a dot of fluid gel on top and place fresh
strawberries along the design. Decorate the
top of panna cotta with popcorn and put a
20 Pastry & Baking
North America
Regional Showcase
Sweet Corn Toffee Panna Cotta with Local
Strawberries and Milk Ice Cream
Pastry Chef
Double Crown/Madam Geneva
www.doublecrown-nyc.com
Ryan Butler
Your Notes
New York City
Yield: 10 servings
Panna Cotta
4 ears sweet corn
1 cup ground English toffee (recipe to
follow)
2 cups milk
2 cups heavy cream
1 cup sugar
1
/
4
tsp salt
1 cup sugar
7 sheets bloomed gelatin
Micro Cilantro for garnish
2 pints (32 oz) fresh strawberries, cleaned
with stems removed, for garnish
1. Preheat oven to 350
°
F. Prepare 10 ramekins.
2. Wrap individual corn ears (still within their
husks) with foil and roast in oven for 15
minutes or until tender.
3. Cut all kernels off and reserve cobs.
Combine kernels, cobs, and all other
ingredients except gelatin a medium size
pot, bring to a simmer and allow to infuse
while simmering for 25 minutes. Turn off
heat, remove and discard cobs, return the
mixture back to the simmer and add
gelatin.
4. Remove from heat. Puree in a blender then
pass mixture through a sieve. Allow to cool
to room temperature before depositing
into ramekins.
Strawberry Fluid Gel
1
/
2
pint (8 oz) ripe Tri-Star strawberries,
cleaned
1 cup water
1
/
2
cup sugar
1 teaspoon yuzu juice
1
/
4
ounce agar powder
Combine strawberries, water, sugar and yuzu
juice in a small pot and bring to a boil. Whisk
in agar and return to a boil. Remove from
heat and allow to chill and set. Then blend in
a food processor until smooth and the texture