Makes 16 – 20 servings
(A multiple component plated dessert featuring: a twist of Flexible Chocolate, Burnt Orange Caramel Ice Cream and Sauce, Mint Chocolate Sherbet, Milk Chocolate Cream, Green Tea Passion Foam and Orange Mint Salsa)
Flexible Chocolate:
Amt Ingredient
1 oz. granulated sugar
16 oz. heavy cream
10 1/2 oz. Chocovic Tobago chocolate (64% cocoa, 36% cocoa butter)
4 1/2 sheets gelatin
3 1/2 tsps. sorbitol
1 tbsp. milk
Procedure:
• Heat the sugar and heavy cream until very warm, but not boiling.
• Add the chocolate and whisk until blended.
• Dissolve the sorbitol in milk.
• Bloom the gelatin (place in cold water to just cover sheets for a few minutes – don't let it sit much longer or it will lose strength)
• Add the bloomed gelatin and sorbitol to the chocolate ganache mixture.
• Pour into a 1/4 sheet pan lined with plastic wrap.
• Place in refrigerator and let set for about half an hour.
• Cut into 16 to 20 strips, each about 1/8' to 1/4'. Twist each strip.
Burnt Orange Caramel Sauce
(If you plan to serve both the sauce and the ice cream, double this recipe and 2 cups to use in making the ice cream)
Amt Ingredient
2 vanilla beans, split and scraped
8 oz. granulated sugar
1/4 oz. cornstarch
1/2 quart orange juice
1 – 3 tsps. xanthan gum
Procedure:
• Make a dry caramel with the sugar and vanilla beans by cooking in a saucepan over low to medium heat to caramelize almost to the burnt stage, constantly stirring with a wooden spoon.
• Make a slurry with the cornstarch and enough of the orange juice to create a liquid.
• Slowly whisk the rest of the orange juice into the caramel.
• Add the slurry to the caramel.
• Cook over low heat for about 5 minutes until the cornstarch taste is gone
• Cool in a water bath.
• If you are doubling the recipe to use some of the sauce for ice cream, set aside two cups of the sauce before adding the rest of the recipes.
• Whisk xanthan gum in to thick – start with 1 tsp. and add more until it is of the right consistency to keep its shape on a plate decoration.
• Strain through chinoise.
Burnt Orange Caramel Ice Cream
Amt Ingredient
18 oz. heavy cream
18 oz. milk
9 oz. granulated sugar
20 egg yolks
2 cups burnt orange sauce
Pinch salt
Procedure:
• Scald the cream, milk and sugar.
• Temper in the yolks.
• Cook to nappe (thick enough to coat the back of a spoon and retains the trail made by running the back of a spoon through it without falling back in on itself).
• Add orange sauce and salt.
• Cool in water bath.
• Strain and freeze in ice cream freezer.
Mint White Chocolate Sherbet
Amt Ingredient
10 oz. heavy cream
1/2 gallon milk
3 bunches fresh mint
1/4 cup green crËme de menthe
1 cup granulated sugar
2 oz. powdered glucose
1 tbsp. sorbet stabilizer
1 oz. trimoline (inverted sugar)
26 oz. white chocolate
Procedure:
• Bring the cream, milk, mint and sugar to a boil.
• Add crËme de menthe to give light green color; steep for one hour, then strain.
• Whisk in the glucose, stabilizer and trimoline; bring back to a boil.
• Turn to low heat and whisk in the white chocolate until melted.
• Cool in water bath.
• Strain and freeze.
Milk Chocolate Cream:
Amt Ingredient
20 oz. heavy cream
10 oz. milk chocolate
Procedure:
• Scald the heavy cream.
• Whisk in the milk chocolate until melted.
• Strain, then cool overnight.
• Whip until thick.
Green Tea Passion Foam:
Amt Ingredient
6 Constant Comment Green Tea Passion bags
2 cups water
1 cup simple syrup
3 tbsps. lecithin
1 tbsp. orange zest
1 tsp. citric acid
Procedure:
• Boil 4 of the tea bags, the water, simple syrup, lecithin and orange zest together.
• Cover and let infuse for 20 minutes; strain through a chinoise.
• Add the two other tea bags and citric acid.
• Bring back to boil; take off heat.
• Cover and infuse for another 20 minutes.
• Strain through chinoise again.
Orange Mint Salsa
Amt Ingredient
About 8 ripe oranges
1 vanilla bean, split and scraped
1tbsp. fresh mint, fine chiffonade
1/2 cup simple syrup
Pinch salt
Procedure:
• Remove the rind and pith from the oranges; segment them.
• Mix with the vanilla, fresh mint and simple syrup.
• Add salt.
• Refrigerate.
To Plate:
• Arrange on plate 1 twist of flexible chocolate, 1 oz. of mint white chocolate sherbet, 3/4 oz. burnt caramel ice cream and chocolate cream.
• Decorate with sauce, foam and salsa.
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