Page 29 - NA_3_5_2009

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Candied Orange Segments
Water 500g
Sucrose 675g
Organic Fresh Orange Segments As Needed
Sucrose As Needed
Glucose D.E 36-39 As Needed
Method:
1. Make the orange segments.
2. Bring the water, sucrose to a boil, add the orange segments,
cover and refrigerated overnight.
3. On day two, carefully strain the orange segments, bring the
sugar syrup to a simmer and add sucrose until you reach 60%
brixon the refractometer and pour over the strained orange
segments.
4. On day three, carefully strain the orange segments, bring the
sugar syrup to a simmer and add sucrose until you reach 65%
brixon the refractometer and pour over the strained orange
segments.
5. On day four, carefully strain the orange segments, bring the
sugar syrup to a simmer and add 20% of glucose by weight
and pour over the strained orange segments.
6. Keep refrigerated until needed.
White Chocolate Fleur De Seland Granola
Shards
White Chocolate Couverture As Needed
Fleur De Sel As Needed
Dry Honey Granola As Needed
Method:
1. Temper the white chocolate and spread thin on plastic acetate
sheets.
2. Sprinkle fleur de sel, granola and let set.
Chai Tea Ice Cream
Sucrose 100g
Ice Cream Stabilizer 8g
Monostearate 2g
Fresh Whole Milk 1036g
Milk Powder 0% Fat 80g
Sucrose 180g
Glucose Powder D.E 36-39 70g
Fresh Heavy Cream 35% Fat 350g
Amoretti Chai Tea Compound 4g
Method:
1. Weigh out all of the ingredients precisely.
2. Mix the sucrose, stabilizer and monostearate together.
3. Mix the milk and milk powder together and turn on low heat.
4. Whisk in the sucrose and glucose.
5. Add the cream, the mixture of sucrose/stabilizer and last the
Amoretti Chai Tea flavor.
6. Bring to 85
º
C/185
º
F and strain.
7. Homogenize the ice cream mix with a hand
blender.
8. Cool the ice cream mix rapidly on ice to 4
º
C
and let the ice cream mix mature for 12 hours.
9. Homogenize the ice cream mix with a hand
blender and freeze in an ice cream machine.
10. Transfer the ice cream to an airtight container
and deep-freeze it to ensure the stabilization
of the product to -40
º
C/-40
º
F.
11. Keep the ice cream in a freezer at –25
º
C/-13
º
F
and temper when needed
Red Cherry Ragoût
Pitted Red Bing Cherries 500g
Sucrose 50g
Method:
1. Wash, dry and pit the cherries.
2. Bring the cherries to a simmer with the sucrose.
3. Keep refrigerated until needed.
Strawberry and Hibiscus Gelée
Strawberry Jus:
Fresh Strawberries 500g
Dried Hibiscus Flowers 10g
160 bloom Gelatin Sheets 5g
Water 25g
Strawberry Jus 225g
Sucrose 25g
Method:
1. Wash, dry and cut the strawberries in quarters.
2. In a stainless steel bowl, mix the dry hibiscus
flowers and the strawberries, plastic wrap tight
and steam over a water bath to extract the juice
of the strawberries.
3. Bloom the gelatin with the cold water.
4. Strain the strawberry hibiscus juice and add
the bloomed gelatin and sucrose.
Assembly:
1. Top the crème caramel verrine alternating
Pecan Crumble, and ChaiTea Ice Cream layered
with White Chocolate/Fleur de Sel/Granola
Shards and Candied Orange Segments.
2. Place the Strawberry Hibiscus Gelée and the
Cherry Ragoût on top.
3. Garnish with fresh hibiscus leaves.