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
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
https://privatechefcorfu.com/wp-content/uploads/2019/03/DSC_04511.jpg40006016Christoforos Koskinashttps://privatechefcorfu.com/wp-content/uploads/2022/06/Untitled-7-300x138.jpgChristoforos Koskinas2019-03-31 17:54:482019-03-31 17:54:48MILK and HONEY
ORANGE SAUCE 205 g orange juice 0.5 g xanthan gum 20 g sugar 0.5 g citric acid Blend the orange juice and xanthan gum in a blender on medium speed for 1 minute to fully hydrate the gum. Blend in the sugar and citric acid until fully dissolved. Reserve the orange sauce in an airtight container, refrigerated.
ORANGE MERINGUE Grated zest of ½ orange 2 egg whites 75 g sugar Preheat the oven to 95°C/200°F. Place the grated zest on a paper towel to blot. Line a baking sheet with a nonstick baking mat and set aside. Using a stand mixer, whip the egg whites on medium speed until foamy, about 2 minutes. Slowly add the sugar and continue to whip to form stiff peaks, about 5 minutes. Remove the bowl from the mixer and gently fold in the zest. Transfer the meringue to a piping bag fitted with a #802 piping tip. Pipe the meringue in straight lines onto the prepared baking sheet and dehydrate in the oven until crunchy, about 1 hour. Let the meringue cool to room temperature. Break the meringue into 1.3-cm (½-inch) pieces and reserve in a dry, airtight container
VANILLA CREAM 2 sheets gelatin 125 g milk ½ vanilla bean, split and scraped 45 g sugar 13 g cornstarch 2 egg yolks 30 g butter 2 g salt 200 g cream Bloom the gelatin in ice water. Heat the milk and vanilla bean in a saucepan over medium heat. When the milk is at a simmer, remove the pan from the heat and let steep at room temperature for 30 minutes. Strain the infused milk through a chinois. Heat the strained milk in a saucepan over medium heat. Add half of the sugar and whisk to dissolve. Remove the pan from the heat and keep warm. Combine the cornstarch and the remaining half of the sugar in a mixing bowl, whisking to combine. Add the egg yolks and whisk until smooth. Slowly incorporate half of the warm milk into the yolk mixture, whisking constantly to combine. Place the remaining milk over medium heat, then slowly whisk the yolk mixture into the remaining milk, while heating to a boil. Continue to boil the mixture, whisking constantly, until the cornstarch cooks out and fully thickens the milk, about 1 minute. Remove the milk from the heat. Squeeze any excess water from the bloomed gelatin and stir it into the warm thickened milk until melted. Add the butter and salt, stirring until emulsified. Transfer the vanilla cream to a container and cover with a layer of plastic wrap directly on top of the cream. Refrigerate until chilled, about 2 hours. Using a stand mixer, paddle the custard until smooth on medium speed, about 1 minute. Slowly mix in the cream until incorporated. Reserve the cream in an airtight container, refrigerated, for up to 1 day. When ready to serve, place the cream in the bowl of a stand mixer and whip with the whisk attachment until thickened and aerated, about 3 minutes. Transfer to a piping bag
VANILLA FINANCIERS 5 egg whites 63 g almond flour 180 g sugar 3 g salt 6 g vanilla extract 85 g all-purpose flour 125 g butter ½ vanilla bean, split and scraped Preheat the oven to 180°C/350°F. Spray a mini muffin pan and a 23-cm (9-inch) loaf pan with nonstick baking spray. Put the egg whites, almond flour, sugar, salt, and vanilla extract in a mixing bowl. Whisk together until smooth and well combined. Put the flour in a separate large mixing bowl. Melt the butter in a saucepan over low heat and add the vanilla bean pod and seeds. Pour the warm butter over the flour and whisk together until smooth. Immediately fold in the egg white mixture until just combined. Remove and discard the vanilla bean pod. Fill eight of the prepared mini muffin molds three-quarters full with the batter. Pour the remaining batter into the loaf pan. Bake the financiers in the oven until a cake tester inserted in the center of each comes out clean, about 15 minutes for the mini muffins and 30 minutes for the loaf. Let cool to room temperature. Break each mini muffin in half and reserve in a dry, airtight container. Turn the oven temperature down to 105°C/225°F. Unmold the financier loaf. Slice the loaf crosswise into 1.5-mm (1/16-inch) thick slices and arrange in a single layer on a baking sheet lined with parchment paper. Dehydrate the slices in the oven until crispy, about 1½ hours. Let cool to room temperature and reserve in a dry, airtight container.
ORANGE FOAM 1 sheet gelatin 150 g tangerine juice 50 g sugar 3 egg whites 4 g citric acid Bloom the gelatin in ice water and prepare an ice bath. Heat the tangerine juice in a saucepan over medium heat. Add the sugar, stirring to dissolve. When the juice is at a simmer, remove the pan from the heat. Transfer the juice to a blender and start to blend on low speed. Squeeze any excess water from the bloomed gelatin and add it to the blender while the juice is still warm. Slowly add the egg whites and citric acid. Continue to blend on medium speed for 1 minute. Strain through a chinois and chill the mixture over the ice bath until cooled but not set. Transfer to an iSi canister and charge with two charges of N2O. Refrigerate, shaking every 20 minutes, until the foam is fully chilled, about 2 hours.
TO FINISH Orange segments Orange Oil Vanilla Ice Cream Orange Sorbet Pipe vanilla cream onto each of four plates. Spread the vanilla cream slightly with a spoon. Divide the vanilla financier mini muffin pieces, orange meringues, and orange segments on each plate over the vanilla cream. Sauce each plate with orange sauce and orange oil. Scoop one quenelle each of vanilla ice cream and orange sorbet over each arrangement. Expel orange foam onto each plate in several places. Finish each plate with several vanilla financier slices.
https://privatechefcorfu.com/wp-content/uploads/2019/03/DSC_0642.jpg39946000Christoforos Koskinashttps://privatechefcorfu.com/wp-content/uploads/2022/06/Untitled-7-300x138.jpgChristoforos Koskinas2019-03-16 17:23:562019-03-16 17:23:57ORANGE Creamsicle with Vanilla
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