Gianduja Sorbet Recipe:

Gianduja Sorbet Recipe:
1 pound Gianduja Chocolate coarsely chopped
1 1/2 oz semisweet chocolate
2 1/4 boiling water
Pour the boiling water over the chocolate and stir until the chocolate is melted and smooth. Blend with inmersion blender for 30 seconds. Cool to room temperature and freeze according to the instructions of the ice cream machine.

Hazelnut cremeux, bitter orange foam, Praline M-Sponge, Hazelnut oil banana, Gianduja sorbet, caramelized hazelnut, orange chip and fennel flower

Tiramisu Moderna Recipe!!!!!!!!

TIRAMISU MODERNA:

Coffee Syrup:
 16 oz  espresso
 5 oz  sugar
4 tbsp Kahlua liqueur
2 tbsp dark rum
2 tbsp Marsala Wine

Sponge Cake:
 100 grams egg yolks
 150 grams sugar
 150 grams egg whites
 150 grams cake flour
 25 grams corn starch

Mascarpone Mousse:
4 egg yolks
1 oz sugar
2 each egg whites
2 cups mascarpone cheese

Kahlua Gelée:
4.5 gelatin sheet silver
 3/4  cup Kahlua
 1/4 cup sugar
 1 cup espresso

Espresso Anglaise:
 16 oz heavy cream
 4 oz sugar
 4 egg yolks
 6 oz espresso

Espresso bean Ice Cream
3 cups milk
1cup heavy cream
1 cup roasted espresso bean
10 ounces sugar
8 egg yolks

For the espresso bean ice cream:
Heat milk, cream, half sugar and espresso beans. When this reaches the boiling point take out from the stove and cover and let infuse for overnight and then starin. Bring to boil the espresso bean mixture. Whip egg yolks with other half of sugar. Pour hot cream over yolks while whisking vigorously. Whisk yolk mixture back into remaining cream in pot and return to stove. Cook over a low flame stirring constantly until the sauce coats the back of a spoon. Remove for the stove, strain and cool. freeze in an ice cream making machine.

For the Coffee Syrup:
Mix ingredients together and reserve.

For  Sponge:
Preheat oven to 350°F. Whip egg yolks with half the sugar to maximum volume. Sift flour and corn starch together. Whip egg whites with remaining sugar to firm peaks. Fold whites into yolks, and then fold in flour. Spread evenly on a full size sheet pan and bake until set. Cut to size and soak with espresso syrup.

For the Mascarpone Mousse:
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.
Meanwhile, beat egg whites to stiff peaks. Whip mascarpone with egg yolk mixture until very peak.
Fold mascarpone mixture into egg whites, pour mixture in cylinder mold and freeze. 30 minutes before serving take out from the freezer and keep in the refrigerator.

For the Kahlua Gelée:
Bloom gelatin in ice water. Mix sugar into coffee  and bring to simmer and then stir in Tia Maria  and bloomed gelatin. Pour into a shallow pan and refrigerate.

For the Espresso Anglaise:
Heat cream with half of sugar. Whip egg yolks with other half of sugar. Pour hot cream over yolks while whisking vigorously. Whisk yolk mixture back into remaining cream in pot and return to stove. Cook over a low flame stirring constantly until the sauce coats the back of a spoon. Remove for the stove, strain and cool. Whisk brewed espresso into sauce once cool.

Recipe: Guanaja Chocolate Pliable Ganache, Banana Yogurt IC, Hazelnut Praline M Sponge Cake and White Chocolate Powder

Recipe: Guanaja Chocolate Pliable Ganache, Banana Yogurt IC, Hazelnut Praline M Sponge Cake and White Chocolate Powder.

Paco Jet Banana Yogurt Ice Ceam
250g Banana (ripe)
400g Yogurt
100ml Cream
80g sugar
Peel and slice bananas. Place yogurt, heavy cream and sugar in a beaker.
Mix well. Level the surface, cover and freeze for 24 hours. Pacotize the entire beaker.

Hazenut Praline Microwave Sponge Cake:
220 gr praline paste
180 gr egg whites
60 gr flour
Process all the ingredients in the blender and strain and pour in the ISI cream whipper with 2 N2O and refrigerate for few hours. Make 3 "1/2" cut in the base to each plastic cup, shake very well the whipper and fill 1/3 of the plastic cup. Cook for 40 second in the microwave and keep upside down the cup until cool down to keep all the steam inside.

Pliable chocolate ganache
600 grams heavy cream
100 grams invert sugar
40 grams glucose
Pinch salt
2 grams agar agar
5 grams gelatin shett
250 grams chocolate 70%
Preparation
Place chocolate in a large bowl. In a medium saucepan, bring heavy cream, invert sugar, glucose, salt and agar agar to boil, whisking constantly. Squeeze out water of bloomed gelatin sheet and add to the heavy cream mixture. Strain half of hot mixture through chinois over chocolate melts completely. Pour chocolate mixture into sheet tray lined with acetate. Leave to set for 2 hours in fridge. Cut into strip of desired size, twist them and serve with white chocolate powder and passion fruit sorbet.

White Chocolate Powder
Ingredients
80 grams maltodextrin
140 grams melted white chocolate
Place maltodextrin in robot coupe and add melted white chocolate. Spin machine and scrape side and bottom with spatula. Add more maltodextrin as needed to create desired texture.

Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet Recipe

INGREDIENTS:

Green Apple Sorbet:

280 grams water

80 grams atmoized glucose

3 grams PreGel Neutro ice cream stabilizer

300 grams sugar

1 kilogram fresh green apple juice

20 grams lemon juice

 

Pistachio Microwave Sponge:

220 grams PreGel pistachio paste

180 grams egg whites

60 grams almond flour

 

Lemon Curd:

270 grams lemon juice

4 grams agar agar

270 grams sugar

270 grams whole eggs

350 grams butter

 

Pistachio Cream:

1 gelatin sheet, silver

225 grams heavy cream

350 grams pistachio paste

 

Candied Pistachios:

1 egg white

1 cup green pistachios

1 cup sugar

 

Bread Croquant:

1 frozen unbaked French baguette

olive oil

 

Yogurt Sauce:

1 cup Mediterranean yogurt

2 tablespoons simple syrup

 

To Assemble and Serve:

lemon zest

Micro herbs and flowers

Fresh apple, peeled and diced

METHOD:

For the Green Apple Sorbet:In a pot, heat the water to 40ºC and stir in the atomized glucose. Combine the ice cream stabilizer with the sugar and add to the water. Bring the water back to a boil. Juice the apples and immediately pour the juice into the syrup, stirring to combine Chill completely and process in an ice cream machine according to the manufacturer’s instructions.
For the Pistachio Microwave Sponge:Process the pistachio paste, egg whites, and almond flour together in the blender and strain into an iSi whipper. Charge with with 2 N2O chargers and refrigerate for a few hours. Make 3 small cuts in the base of a plastic cup, shake the whipper vigorously and fill the plastic cup one-third full. Cook for 40 seconds in the microwave and keep the cup upside down until cool to keep all the steam inside.
For the Lemon Curd:Combine the lemon juice and agar agar in a saucepan and bring to a boil. Meanwhile, combine the sugar and eggs in a bowl and whisk to combine. Temper the lemon juice into the egg mixture and return to the saucepan. Bring to a boil while stirring constantly. Transfer the mixture to a blender and blend on low speed. Add the butter little by little until it is all incorporated. Pour the mixture into a plastic 17-inch x 11-inch sheet tray and set in the refrigerator.
For the Pistachio Cream:Bloom the gelatin. In a saucepan, heat 400 grams of the heavy cream to 35ºC. Put the pistachio paste in the bowl of a stand mixer fitted with a paddle attachment. Slowly incorporate the hot cream (the mixture may break, but it will emulsify with the addition of the remaining 50 grams of the cream). Squeeze the excess moisture from the bloomed gelatin, dissolve it in the remaining 50 grams of the cream, and add the liquid the pistachio paste mixture. Cool and refrigerate.
For the Candied Pistachios:Preheat the oven to 350ºF. Beat the egg white until it forms a froth. Add the pistachios and sugar and mix well. Spread onto a sheet tray and bake for 8 to 10 minutes in the oven. Remove from the oven and cool.
For the Bread Croquant:Slice the baguette into ¼-inch slices. Put the slices in 1 layer on a baking sheet. Brush each slice with olive oil. Bake the toasts for 15 to 20 minutes in a 350ºF oven, until crisp.
For the Yogurt Sauce:Combine the yogurt and syrup and transfer to a squeeze bottle. Refrigerate.
To Assemble and Serve:Pipe a small line of Yogurt Sauce on the plate. Pipe some dollops of Pistachio Cream on the plate. Arrange 2 Pistachio Sponges on each side. Arrange a cylinder of Lemon Curd between the sponges. Plate Candied Pistachios on top of the Lemon Curd. Garnish with lemon zest, Bread Croquant, micro herbs and flowers, and diced fresh apple. Finish with the quenelle of Green Apple Sorbet.

White Chocolate Crémeux with Lychee Granita, Grapefruit Gelée, Campari Meringue, and Greek Yogurt Sorbet Recipe

INGREDIENTS:

Lychee Granita:

1 silver gelatin sheet

2 ounces sugar

15 ounces Perfect Purée lychee purée

2 teaspoon lemon juice

 

White Chocolate Crémeux:

11 ounces heavy cream

15 ounces white chocolate

13 ounces Greek yogurt

 

Grapefruit Gelée:

6 silver gelatin sheets

14 ounces grapefruit juice

2 ounces sugar

5 ounces Campari liqueur

 

Greek Yogurt Sorbet:

410 grams sugar ice cream

90 grams atomized glucose

6 grams PreGel Neutro ice cream stabilizer

4 grams salt

676 grams water

500 grams Greek yogurt

 

Campari Meringue:

250 grams Campari egg whites

5 ounces liqueur

2 ounces sugar

6 ounces silver gelatin sheets segments

250 grams confectioners sugar

To Assemble and Serve:

grapefruit

METHOD:

For the Lychee Granita:Bloom the gelatin in ice water. In a pot, heat the sugar and lychee purée to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture.
For the White Chocolate Crémeux:Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours.
For the Grapefruit Gelée:Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours.
For the Greek Yogurt Sorbet:Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40°C in a pot and whisk in the sugar mixture. Heat this syrup to 85°C, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in an ice cream machine according to the manufacturer’s instructions.
For the Campari Meringue:Preheat the oven to 225°F. Line a baking sheet with a silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour.
To Assemble and Serve:Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet.

My Plated Dessert for the Starchefs ICC Pastry 2011: Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet

My Plated Dessert for the Starchefs ICC Pastry 2011: Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet

Greek yogurt sorbet recipe

Greek yogurt sorbet recipe


195 gr sugar

50 gr atomized glucose

2 gr ice cream stabilizer

1 gr salt

315 gr water

265 gr Greek yogurt

Combine all the dry ingredients. Heat the water and whisk in the dry ingredients. Bring the syrup to boil, and then cool the syrup mix with Greek yogurt. Process in a ice cream machine freezer according to manufacturer’s instructions.

Caramelized Apple Recipe

Caramelized Apple Recipe


8 green apples, cored, peeled and chopped

1 cup sugar

75 gr apple juice

20 gr Sosa gelificante vegetal
In large sauté pan, make a caramel and cook the apples over medium heat until becomes soft, then puree apples until smooth. Heat 325 gr caramelized apple puree , apple juice and the Sosa gelificante vegetal until boil. Pour into a plastic container lined with plastic wrap. Chill for one hour and cut into desired shapes. Warm in an oven or microwave, sprinkle top with sugar then caramelize using torch.

Citrus Cremeux Recipe

Citrus Cremeux recipe:


60gr lemon juice

25gr orange juice

15 gr grapefruit juice

100gr sugar

2 eggs

1.5gr agar-agar

125gr butter

zest of one lemon

Bring the juices, lemon zest, half the sugar and the agar-agar to a boil.

Combine the eggs and the remaining sugar. Whisk until the mix whitens.

Temper with the boiling liquid then add the remaining lemon juice mix. Bring back to a boil and remove from the heat. Emulsify with the butter, poor in the molds and let cool.

Peanut Butter Panna Cotta Recipe

Peanut Butter Panna Cotta Recipe:


480 gr Heavy Cream

120 gr Peanut Butter

80 gr sugar

1.5 gr Kappa

Combine the sugar and kappa carrageenan. Combine the sugar mixture with the cream in a small pot and stir well to combine. Warm to a simmer, then whisk in the peanut butter and bring to boil, stirring constantly. fill with the panna cotta mixture into the mold and chill until set, about 1 hour.