contemporary plated desserts enjoy everyone :)

Jason Rosenblatt

Chef Piermarini

Culinary 30952013-04-05 17.40.202013-04-09 17.36.282013-04-11 18.58.322013-04-09 18.43.522013-04-10 18.59.112013-04-15 18.19.32-1

2013-04-17 17.52.49

Kosher Eats and Treats 

Plated Dessert Menu Spring 2013:

Pineapple Blueberry Soup:

Basil ice cream, basil cayenne foam, walnut lace, lemon and blueberry Jelly

.

Pan Seared Polenta Pound Cake:

Tomato balsamic sorbet, Corn Jelly, Burnt honey glass, Sage chip, macerated corn, Goat cheese foam

.

 Deconstructed Wonton:

Mango veil, kafir lime foam, pandan ice cream, coconut financier, thai tea glass, thai tea cremeux, fried jasmine rice brittle

.

Deconstructed Enchilada

Corn cake, charred corn, strawberry jelly, mole sauce, goat cheese semifredo, corn sorbet, brunois strawberries

.

Grape fruit curd

Lemon thyme pound cake, bubble sugar, rosewater jelly, wine peppercorn sorbet, mushroom foam, grapefruit chip glass

.

Pistachio Financier

Lemon Curd, lemon macaroon, cherry jelly, cherry foam, bourbon ice cream, bourbon caramel, and bourbon roasted pistachio nuts.

Walnut lace:

Ingredients:

Pastry flour: 4.5 ounces

Sugar: 4.5 ounces

Butter: 4.5 ounces

Corn syrup: 5.12 ounces

Walnuts crushed: 4 ounces

Method of prep:

Using a paddle, blend together first 3 ingredients then add corn syrup and crushed walnuts.

Basil ice cream:

Ingredients:

Milk: 11 ounces

Cream: 11 ounces

Sugar: 6 ounces

Yolks: 5 ounces

Basil: 4 ounces

Method of prep:

Scale ingredients combine milk, cream basil and half of sugar.

Steep basil in mixture

Strain and bring mixture to scald

Mix yolks and sugar

Temper in yolks and sugar

Bring to 170 degrees

Strain and cool in ice bath

Freeze

Lemon jelly and blueberry jelly:

Ingredients

Simple syrup: 75 grams

Lemon juice: 75 grams

Agar agar: 3 grams

Blueberry juice: 75 grams

Method of prep:

Combine all ingredients

Bring to boil dissolve all agar about 2 minutes then mold.

Pineapple Blueberry soup:
Ingredients:

Pineapple: 1 each

Blueberries: 2 containers

Star Anise: 6 each

Cinnamon stick: 4 each

White wine: as needed

Water: as needed

Oil: as needed

Sugar as needed:

Masala: as needed

Method of prep:

Cut and sauté pineapple in oil

Deglaze with masala wine

Roast in oven till caramelized

Put in pot with blueberries, star anise, water, cinnamon, water, white wine

Cook and reduce by half

Puree mixture

Pass through china cap

Cool and enjoy

Beignets:

Sugar: .5 cup

Salt: 1 teaspoon

Eggs: 2 each

Evaporated milk: 1 cup

AP flour: 7 cups

Shortening: ¼ cup

Veg oil for frying: as needed

Method of prep:

Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Put into piping bag and pipe into oil and fry till golden brown

Basil foam:

Ingredients:

Milk: 10 ounces

Sugar: 2 pinches

Salt: a pinch

Basil: 5 ounces

Method of prep:

Combine all ingredients

cookMilk to 160 degrees

Froth and put on plate

Assembly of plate:

 

1: place lemon jelly in the middle of the bowl.

2: pipe 3 dots of blueberry jelly on the bottom of bowl

3: put foam between dots of jelly

4: place walnut lace on top of lemon jelly

5: place basil ice cream on walnut lace

6: pour soup into bowl and serve

Pan seared Polenta pound cake:

Tomato balsamic sorbet, corn jelly, sage chip, burnt honey glass, goat cheese foam

Polenta pound cake:

Ingredients:

Eggs: 5 each

Sugar: 320 grams

Mascarpone: 160 grams

Salt: 1.5 grams

Polenta: 140 grams

Butter: 100 grams

Flour: 300 grams

Baking powder: 4 grams

Xanthan gum: 1 gram

Maltodexdrin: 4 grams

Method of prep:

Cook butter and polenta

Cream eggs, sugar and mascarpone

Combine ingredients and flour

Add malto and xanthan gum

Mix together and bake at 350 for 20 minutes

Honey glass:

Ingredients:

Iso malt: 100 grams

Honey 100 grams

Method of prep:

Melt iso malt till no lumps

Put honey in

Cook to 325 degrees

Pour onto silpat evenly

Sage chip:

Ingredients:

Sage: 4 each

Method of prep:

Put sage on silpat and cover with another silpat

Put in 275 degree oven for 25 minutes

Goat cheese foam:

Ingredients:

Goat cheese: 8.8 ounces

Cream: 4.4 ounces

Olive oil: 1.5 ounces

Salt and pepper: to taste

Sour cream: 4.4 ounces

Method of prep:

Combine goat cheese, sour cream and olive oil in robot coup.

After blending pass through china cap

Mix in cream

Season salt and pepper

Put in ISI container 2 charges and shake vigorously

Let rest 2 hours

Macerated corn:

Ingredients:

Corn: I whole

Simple syrup: as needed to cover

Vanilla: 1 each

Method of prep:

Cut corn

Cover in simple syrup and vanilla

Tomato balsamic ice cream:

Ingredients:

Tomatoes: 6 each

Simple syrup 7 ounces

Basil: 6 leafs

Balsamic: as needed

Salt and pepper: to taste

Method of prep:

Blanch concasse and mondair tomatoes

Make simple syrup and steep basil

Cut tomatoes toss with balsamic salt and pepper

Roast in 300 degree oven till done about 30 minutes

Cool mixture

Blend and strain

Combine simple syrup and tomatoes

Check bricks 22-26

Freeze

Corn Jelly:

Ingredients:

Corn juice: 100 grams

Water: 100 grams:

Agar agar: 2 grams

Method of prep:

Combine all ingredients

Allow two minutes for agar to bloom

Bring to a boil whisking constantly

Cook for two minutes

Pour into bowl

Allow to set

Plate Assembly:

1: place jelly on plate and spoon

2: put pound cakes on plate according to design

3: pipe goat foam at edges

4:put macerated corn and pound cake on top of foam

5: glass next to cakes

6: sage chip leaning on 1 cake

7: sorbet on middle cake

Deconstructed Wonton:

Coconut financier, Cafir lime foam, thai tea cremeux, pandan ice cream, thai tea glass, fried rice brittle

Pandan ice cream:

Ingredients:

Milk: 11 ounces

Cream: 11 ounces

Sugar: 6 ounces

Yolks: 5 ounces

pandan: 4 ounces

Method of prep:

Scale ingredients combine milk, cream, pandan and half of sugar.

Steep Pandan in mixture

Strain and bring mixture to scald

Mix yolks and sugar

Temper in yolks and sugar

Bring to 170 degrees

Strain and cool in ice bath

Freeze

Kafir lime foam:

Ingredients:

Milk: 10 ounces

Sugar: 2 pinches

Salt: a pinch

Cafir lime: 5 ounces

Method of prep:

Combine all ingredients

Cook Milk to 160 degrees

Froth and put on plate

Mango veil:

Ingredients:

Water: 100 grams

Mango puree: 100 grams

Agar: 1.5 grams

Method of prep:

Cook agar and water for two minutes

Combine mixture with puree

Spread and wait for it to set

Fried rice brittle:

Ingredients:

Jasmine rice: 1 cup

Oil for frying: as needed

Method of prep:

Bring oil to 400 degrees

Cook rice till crunchy

Mix with caramel brittle

Spread on silpat

Cool

Coconut financier:

Ingredients:

  • 50g pastry flour
  • 50g toasted almond flour
  • 25g dessicated coconut
  • 142g powdered sugar
  • 114g Egg whites
  • 57g brown butter +
  • 57g coconut fat melted
  • 14g vanilla extract
  • 14g rum

Method of prep:

  1. Toast the almond flour and coconut. Combine and sift the dry ingredients.
  2. Whip the egg whites until foaming. Slowly add the dry ingredients. Drizzle in the brown butter, melted coconut fat, vanilla and rum.
  3. Bake at 350 degrees until golden brown and crisp , 15 minutes.

Thai Tea Cremeux:

Ingredients:

  • 200g white chocolate
  • 50g sugar
  • 120g yolks
  • 20g thai tea
  • 300g cream
  1. Melt the white chocolate in a double boiler. Keep warm
  2. Combine the yolks and the sugar
  3. Bring the cream to a scald. Add the thai tea and allow to steep for 20 minutes. Strain.
  4. Temper the hot, strained cream with the egg yolks. Return to a pot over low heat and cook until the mixture reaches 170 degrees. Strain.
  5. Add the melted white chocolate and stir thoroughly. Chill over an ice bath

Deconstructed Enchilada:

Corn cake, Corn sorbet, Charred corn, Goat cheese semifredo, Strawberry jelly, Brunios strawberry, Mole sauce

Charred corn:
Ingredients:

Corn: 1 each

Method of prep:

Hold corn over fire till charred

Lime foam:

Ingredients:

Milk: 100 grams

Lime peels: 4 each

Sugar: 1 pinch

Method of prep:

Combine ingredients

Bring milk to 160

Strain and froth

Strawberry Jelly:

Ingredients:

Water: 100 grams

Strawberry puree: 100 grams

Agar: 2 grams

Method of prep:

Combine water with agar

Boil and cook for 2 minutes

Combine with puree

And mold

Mole:

Ingredients:

Dried ancho: 6 each

Dried chipotle: 6 each

Unsweetened chocolate: 30 grams

Dark chocolate: 30 grams

Milk chocolate: 30 grams

Tomatillos: 4 each

Raisins: as needed

Corn stock: needed

Star anise: 4 each

Cinnamon sticks: 1

Method of prep:

Blister peppers and raisins

Pour boiling water and cover for 30 minutes to rehydrate

Toast spices then grind

Blister tomatillos

Add spices

Combine in blender with liquid

Puree

Strain

Reduce for 20 minutes add chocolate

Done

Corn Sorbet:

Ingredients:

Corn: 5 each

Salt and pepper: as needed

Simple syrup: 8 ounces

Method of prep:

Cut off corn

Take spoon and scrape the cream out

Take cobs and boil with water to make a stock

Combine corn, cream and stock

Simmer for 20 minutes blend

Add to simple syrup

Check bricks 24

Add a pinch of stabilizer

Cool and freeze

Corn Cake:

Ingredients:

  • 100g bread flour
  • 50g cake flour
  • 50g masa harina
  • 3 g bp
  • 2g xanthan
  • 30g powdered sugar
  • 220g egg yolks
  • 100g cornsyrup
  • 20g vanilla extreact
  • 20g oil
  • 100g whites
  • 100g sugar

Method of prep:

  1. Sift all ingredients in part 1
  2. Combine all ingredients except the oil in part 2.  Whip until pale. While part 2 is whipping, whip the ingredients for part 3 to medium peaks.
  3. Fold part 3 into part 2. Sprinkle part 1 into the egg mixture.
  4. Bake at 400 degrees for 10 minutes.

Plate assembly:

1: drizzle mole sauce on plate

2: place semifredo on plate

3: place corn cake over semifredo

4: place jelly on plate

5: sprinkle corn and strawberry on plate

6: place foam on plate

Grapefruit Curd:

Lemon thyme pound cake, Moled white wine sorbet, frozen strawberry jelly, Lychee rosewater jelly, rose water foam, bubble sugar, pistachio dust

Ingredients:

Bubble sugar:

Isomalt: as needed

Method of prep:

Spread iso malt on silpat and cover with another silpat

Bake in 350 degree oven till melted

Remove let cool and break into pieces

Strawberry Jelly:

Ingredients:

Water: 100 grams

Strawberry puree: 100 grams

Agar: 2 grams

Method of prep:

Combine water with agar

Boil and cook for 2 minutes

Combine with puree

And mold

Moled sorbet:

Ingredients:

White wine 14.75 grams

Simple syrup: 8 oz

Cloves: as needed

Star anise: as needed

Method of prep:

Cook wine with star anise and clove

Strain

Combine with simple syrup

Cool

Check bricks to 22-26

Freeze

Lychee rose water jelly:

Ingredients:

Lychee juice: 65 grams

Water: 30 grams

Rose water: 5 grams

Agar: 1 gram

Method of prep:

Combine all ingredients

Bring to a boil

Cook agar for 2 minutes

Pour into molds and cool

Rose water foam:

Ingredients:

Rose water: 10 grams

Water: 100 grams

Versa whip: 10 grams

Method of prep:

Combing all ingredients

Blend with immersion blender

Whip with mixer

Pipe on plate

Grapefruit curd:

Ingredients:

Grapefruit juice: 2 ½ oz

Grapefruit zest: 1 tsp., finely chopped

Sugar: 3 ½ oz

Eggs: 2 ea

Butter:4 oz

Agar: 2 grams

Method of Preparation:

Boil the lemon juice, zest, half of the sugar, agar and half of the butter. Mix the eggs and remaining sugar in a bowl and Temper with the hot liquid.  Return to heat and cook until thickened 180ᵒF, stirring constantly.  Remove from heat. Whisk in remaining butter.

Lemon Thyme Pound cake:

Ingredients:

  • 4 eggs
  • 300g sugar + 3 sprigs thyme
  • 140 g greek yogurt
  • 100g cream + 80g melted butter
  • Zest of 3 lemons
  • 300g cake flour
  • 20g cornstarch
  • 4g baking powder

Method of prep:

  1. Combine the thyme leaves and lemon zest with the sugar in a food processor. Pulse until the leaves are pulverized.
  2. Combine the sugar, cream, butter and yogurt in a mixer with a paddle attachment. Cream until pale. Add the eggs on at a time. Sift together the dry ingredients and add slowly to the wet.
  3. Bake in a loaf tin for 45 minutes at 350 degrees.

Chocolate glaze:

Ingredients:

  • 3.5 oz. white chocolate
  • 3.5 oz white coating chocolate
  • 1 oz glucose
  • 1 oz isolmalt
  • 3 oz milk
  1. Melt the chocolate and coating chocolate over a double boiler.
  2. In a small sauce pan, dissolve the glucose and isomalt in the milk.
  3. Combine with the melted chocolate and keep warm.

Plate assembly:

1: place cake in middle of plate

2: place curd and jelly on opposite sides

3: put bubble sugar inside jelly

4: place rose foam on three points

5: place pistachio on plate then place ice cream on top

6: place lychee jelly in negative space

Pistachio Financier:

 Lemon curd, lemon macaroon, cherry foam, cherry jelly, bourbon ice cream, bourbon roasted pistachio nuts, bourbon caramel

Cherry jelly:

Ingredients:

Water: 100 grams

Cherry puree: 100 grams

Agar: 2 grams

Method of prep:

Combine water with agar

Boil and cook for 2 minutes

Combine with puree

And mold

 

Cherry foam:

Ingredients:

Milk: 100 grams

Cherry puree: 10 grams

Soy lecithin: 10 grams

Method of prep:

Combing all ingredients

Blend with immersion blender

Heat to 160

Froth

Put on plate

Pistachio financier:

Ingredients:

Pastry Flour: 1.75 oz.

Pistachio flower, toasted: 1.75 oz.

Powdered Sugar: 5 oz.

Egg Whites: 4 oz.

Brown Butter, melted: 4 oz.

Vanilla: ½ oz.

Bourbon: ½ oz.

Method of Preparation:

Toast pistachio flour, cool. Combine with the dry ingredients and sift.

Whip whites until foaming, slowly add dry ingredients.  Drizzle in brown butter, vanilla and rum.  Bake at 325-350*F until golden brown and crisp – 15 min.

Lemon Curd:

Lemon juice: 2 ½ oz

Lemon zest: 1 tsp., finely chopped

Sugar: 3 ½ oz

Eggs: 2 ea

Butter: 4 oz

Method of Preparation:

Boil the lemon juice, zest, half of the sugar and half of the butter. Mix the eggs and remaining sugar in a bowl and Temper with the hot liquid.  Return to heat and cook until thickened 180ᵒF, stirring constantly. strain. Whisk in remaining butter.

 

Bourbon Ice cream:

Ingredients:

Milk: 11 ounces

Cream: 11 ounces

Sugar: 6 ounces

Yolks: 5 ounces

Bourbon: 6 ounces

Method of prep:

Scale ingredients combine milk, cream and half of sugar.

Strain and bring mixture to scald

Mix yolks and sugar

Temper in yolks and sugar

Bring to 170 degrees

Strain and cool in ice bath

Pour bourbon

Freeze

Roasted pistachio:

Ingredients:

Pistachio as needed

Bourbon as needed

Method of prep:

Combine ingredients

Roast till done

Bourbon Caramel:

Sugar: 6 ounces

Water: 2 ounces

Water: 3.75 ounces

Bourbon: 2 ounces

Method of prep:

Combine first 2 ingredients

Melt caramel till brown

Stir in second water

Bring to 230

Cool and pour in bourbon

Hope you all like this post and make my desserts. try plating it differently and let us know how you did it 🙂

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