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PEACH ICE CREAMhttps://privatechefcorfu.com/

Peach ice cream

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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

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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/https://privatechefcorfu.com/

Peach Roasted with Rosemary and Vanilla

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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.

MARINATED FOIE GRAS

MARINATED FOIE GRAS

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MARINATED FOIE GRAS


Makes about 1 kg
2 lobes foie gras, about 800 g each
15 g salt
2 g pink curing salt #1
2 g sugar
2 g white pepper
9 g Madeira
5 g brandy
Keep the foie gras in the original packaging and let sit at room temperature for 30 minutes
to temper. Remove the foie from the packaging. Working with one lobe at a time, carefully
push away the foie from the veins and lift the veins out of the foie. Repeat with the second
lobe. Pass the deveined foie gras through a coarse-mesh tamis. Separate 1 kg of foie and
place in a large mixing bowl. Reserve the rest for another use. Combine the salts, sugar,
and white pepper in a spice grinder and grind to a fine powder. Season the foie with the
powdered mix. Add the Madeira and brandy and mix until fully incorporated. Seal the
seasoned foie gras airtight in a sous vide bag. Refrigerate overnight to marinate. Remove
the marinated foie from the bag and transfer to the bowl of a stand mixer with the whisk
attachment. Whip the foie on medium speed until smooth and emulsified, about 5 minutes.
Immediately seal the foie airtight in a sous vide bag and reserve, refrigerated, for up to 1
week

CHICKEN Whole Roasted with Millet and Fennel Barigoule

CHICKEN Whole Roasted with Millet and Fennel Barigoule

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CHICKEN Whole Roasted with Millet and Fennel Barigoule

Serves 4


1 Chicken Whole Roasted with Black Truffle Brioche Stuffing
MADEIRA Sauce
15 g grapeseed oil
150 g chicken wings
1 shallot, sliced
50 g Madeira
240 g Chicken Jus
1 clove garlic, crushed
15 g sherry vinegar
Salt
Heat the oil in a saucepan over high heat. Add the chicken wings to the pan and sear,
turning occasionally, until deeply caramelized, about 8 minutes. Remove the wings from
the pan and set aside. Drain the pan of any excess fat and turn the heat to medium. Add the
shallot to the pan and cook, stirring occasionally, until soft, about 5 minutes. Add the
Madeira to deglaze and bring to a simmer. Reduce the wine until almost dry. Add the jus,
chicken wings, and garlic and bring to a simmer. Reduce the sauce until thick enough to
coat the back of a spoon. Strain the sauce through a chinois, and again through
cheesecloth. Add the sherry vinegar and season with salt. Keep warm

 

Millet
200g Millet
600g of chicken stock
½ cup of apple cider
In a saucepan, add the millet to the broth. When boiling, simmer the fire and scrape. Boil for 10-15’s.We millet the millet, let it cool down on greens, at room temperature.
Put it in a bowl and mix it with apple. When served, warm it a little in a frying pan.

 

FENNEL BARIGOULE
75 g dry white wine
Peeled zest of 1 lemon
1 star anise pod
1 g fennel seeds
1 g salt
20 g olive oil
1 fennel bulb, cut into 16 wedges
Prepare an ice bath. Heat the wine, lemon zest, star anise, and fennel seeds in a saucepan
over medium heat. Bring the liquid to a simmer and cook until reduced by half. Season
with the salt and remove the pan from the heat. Chill the liquid over the ice bath. When
cold, seal the cooking liquid, oil, and fennel wedges airtight in a sous vide bag. Bring a pot
of water to a rolling boil. Submerge the bag in the boiling water and cook until the fennel
is tender, about 40 minutes. Shock the bagged fennel in the ice bath

 

CREAMED NETTLES
60 g butter
100 g spinach leaves
100 g nettle leaves
Salt
200 g skim milk
1 g xanthan gum
15 g grapeseed oil
½ shallot, finely chopped
30 g Garlic Confit
55 g mascarpone
Grated zest of ½ lemon
Prepare an ice bath. Heat the butter in a saucepan over medium heat until foamy but not
browned. Add the spinach and nettle leaves (always wear gloves when handling uncooked
nettles). Cook, stirring frequently, until wilted, about 3 minutes. Season with salt.
Immediately chill the cooked greens over the ice bath. When cold, squeeze out any excess
liquid from the greens. Coarsely chop and set aside. Pour the milk into a blender and, on
low speed, slowly blend in the  xanthan gum. Blend for 1 minute to fully
hydrate the gum. Set aside.
Heat the oil in a sauté pan over medium heat. Add the shallots and sweat until soft, about
4 minutes. Add the garlic and mash with a large fork. Add the chopped spinach and
nettles. Cook, stirring frequently, until warmed through. Season with salt. Turn heat to low
and fold in the mascarpone until incorporated. Remove the pan from the heat and fold in
the thickened milk. Keep warm.

 

 

TO FINISH
Divide the Millet among four plates. Place one chicken breast at the center of each plate. Spoon the Creamed Nettles among the four plates around the chicken. Garnish the plate with the Fennels.  Sauce eac hplate with the  Madeira sauce. Serve the chicken fricassee on the side to share.