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:
- Toast the almond flour and coconut. Combine and sift the dry ingredients.
- Whip the egg whites until foaming. Slowly add the dry ingredients. Drizzle in the brown butter, melted coconut fat, vanilla and rum.
- 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
- Melt the white chocolate in a double boiler. Keep warm
- Combine the yolks and the sugar
- Bring the cream to a scald. Add the thai tea and allow to steep for 20 minutes. Strain.
- 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.
- 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:
- Sift all ingredients in part 1
- 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.
- Fold part 3 into part 2. Sprinkle part 1 into the egg mixture.
- 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:
- Combine the thyme leaves and lemon zest with the sugar in a food processor. Pulse until the leaves are pulverized.
- 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.
- 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
- Melt the chocolate and coating chocolate over a double boiler.
- In a small sauce pan, dissolve the glucose and isomalt in the milk.
- 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 🙂