Opera cake

Opera cake

Opera cake

spring vegetables chill soup

spring vegetables chill soup

Spring vegetables chill soup

Dark chocolate,milk ice cream,honey lime emulsion

Dark chocolate,milk ice cream,honey lime emulsion

Peach ice cream

PEACH ICE CREAM

PEACH ICE CREAM


Makes about 800 g

400 g milk
90 g cream
½ g vanilla bean, split and scraped
200 g sugar
30 g glucose powder
30 g dextrose
27 g nonfat milk powder
15 g trimoline
2 peaches, pitted and quartered
240 g peach nectar
2 g citric acid
2 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan to a simmer over medium heat.

Add the vanilla bean pod and seeds to the milk and remove from the heat. Cover and let
steep at room temperature for 30 minutes. Combine the sugar, glucose powder, and
dextrose in a mixing bowl. Strain the milk mixture through a chinois and transfer to a
clean saucepan over medium heat. Bring to a simmer and slowly whisk in the sugar
mixture, milk powder, and trimoline until fully dissolved. Remove the pan from the heat
and set aside. Combine the peaches and nectar in a blender and puree on high until
smooth. Pass the puree through a chinois and whisk into the milk mixture. Chill over the
ice bath. Stir in the citric acid and salt. Freeze in an ice cream machine and reserve in an
airtight container, frozen.

Rosemary ice cream

ROSEMARY ICE CREAM


Makes about 750 g

500 g milk
160 g cream
8 g rosemary leaves
50 g nonfat milk powder
50 g glucose powder
25 g trimoline
5 egg yolks
105 g sugar
5 g salt

Prepare an ice bath. Heat the milk and cream in a saucepan over medium heat to a simmer.
Add the rosemary leaves. Remove the pan from the heat and cover. Let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Transfer to a clean
saucepan and bring to a simmer. Remove from the heat and keep warm. Slowly whisk in
the milk powder, glucose, and trimoline until fully dissolved. Place the yolks in a mixing
bowl. Slowly whisk in the sugar and salt until smooth. Pour one-third of the warm milk
into the eggs while whisking constantly. Once fully incorporated, whisk the egg mixture
back into the milk. Heat over medium heat, whisking constantly until heated to
84°C/183°F and thick enough to coat the back of a spoon. Remove from heat and strain
through a chinois. Chill over the ice bath. Freeze in an ice cream machine and reserve in
an airtight container, frozen

Peach Roasted with Rosemary and Vanilla

peach-roasted-with-rosemary-and-vanilla/PEACH
Roasted with Rosemary and Vanilla


Serves 4


ROASTING SYRUP

400 g dry white wine
60 g sugar
30 g orange blossom honey
2 sprigs rosemary


Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.


OVEN-ROASTED PEACHES


2 peaches, peeled
Roasting Syrup


Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.


CRÈME ANGLAISE


120 g cream
120 g milk
½ vanilla bean, split and scraped
6 egg yolks
40 g sugar
2 g salt


Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture

until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3
days.


SHORTCAKE


2 eggs
255 g flour
100 g butter
60 g sugar
17 g baking powder
4 g salt
Grated zest of ½ lemon
190 g cream
5 g vanilla extract
Butter, softened, for brushing
Turbinado sugar, for dusting


Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.


PEACH PUREE


2 peaches, pitted and diced 2.5 cm (1 inch)
75 g peach nectar
75 g dry white wine
25 g dried apricots, sliced
5 g crème de peche

2 g malic acid


Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.


ROSEMARY POWDER


20 g rosemary leaves


Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.


TO FINISH

Rosemary Ice Cream
Peach Ice Cream


Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.

Sachertorte

SACHER TORTE

Ingredients

 

For the Sachertorte

 

    7 egg yolks

    150 g softened butter

    125 g icing sugar

    200 g dark chocolate

    1 packet (8g) vanilla sugar

    7 egg whites

    125 g crystal sugar

    A pinch of salt

    150 g flour

    Butter and flour for the mould

    150 – 200 g apricot jam, for spreading

    Rum, if desired

    Whipped cream to garnish

 

For the glaze

 

    200 g dark chocolate coating or cooking chocolate

    250 g sugar

    150-170 ml water

Procedure

Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).

If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.

Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

MILK and HONEY

Milk and SnowDEHYDRATED MILK FOAM

400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days

MILK SNOW
Ingredients
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates

CHAMOMILE HONEY
Ingredients
2 cups Honey
1 cup dried Chamomile flowers

PROCEDURE

In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.

MILK SORBET

Ingredients
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt

PROCEDURE

Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.

TO FINISH

DEHYDRATED MILK FOAM

MILK SNOW

MILK SORBET

1 TABLESPOON HONEY

BEE POLLEN

Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen

 

 

 

GRANNY SMITH APPLES ICE CREAM

Green Apple IceCreamGRANNY SMITH APPLES ICE CREAM
Ingredients
750g Granny Smith Apples Clean and Fine
500g Fuji apples cleaned and cut into quarters
220 g of malloxide
1 1 / 2kg of citric acid
370g of milk
370g of cream
30g of glucose syrup
5 yolks
100g of brown sugar
100g of crystal sugar and another 50gr separately
50g Calvados
Salt
Slice and juice from 1 lemon
1 vanilla pod
PROCEDURE
Boil the Granny apples in a frying pan together with apple and 1 / 2kg citric acid, on medium heat for about 20 ‘.We still cook them in the blender.In a saucepan, warm the milk, cream and glucose syrup. Add the apple puree and mix the 100g of sugar with the yolks and add them to the milk cream. We stand until 82 ° c. Sweeten, add the salt, the rest of the citric acid and Cavados. We cry and work on the ice cream machine.Preheat the oven to 160 ° C.In a frying pan Fuji apples put the brown sugar, lemon juice and the rest of the crystallized sugar. Cover with aluminum foil and bake for 40-45 ‘. When cooked, add the zest. Put the ice cream in a form, fill in the surface of the thick cords from the puree and with a knife make cuts to get inside the ice cream the purity.We keep in the freezer

WHITE BALSAMIC PICKLING LIQUID

 

 

WHITE BALSAMIC

WHITE BALSAMIC PICKLING LIQUID


Makes about 900 g
500 g white balsamic vinegar
200 g sugar
200 g water
50 g salt
Combine the ingredients in a large saucepan and bring to a simmer over high heat. Whisk

to fully dissolve the sugar and salt and remove the pan from the heat. Let cool to room
temperature and reserve in an airtight container, refrigerated, for up to 2 weeks