Blackout Sponge Cake, Cocoa Nib Nougatine, Poached Cherries & Micro Basil

Blackout Sponge Cake, Cocoa Nib Nougatine, Poached Cherries & Micro Basil - Recipe Finder

Blackout Sponge Cake, Cocoa Nib Nougatine, Poached Cherries & Micro Basil

blackout-sponge-cake-cocoa-nib-nougatine-poached-cherries-amp-micro-basil

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Splurge

Top Chef Just Desserts, Season 2, Episode 1, Elimination Challenge, Winner, Little Red Riding Hood

Ingredients

Poached Cherries:

1 liter red wine
100 grams sugar
4 each vanilla beans
500 grams pitted cherries

Cherry Gel:

500 grams cherry puree
50 grams sugar
5 grams agar

Cocoa Nib Florentine:

200 grams. butter
200 grams sugar
200 grams corn syrup / glucose
250 grams cocoa nibs
5 grams apple pectin

Coconut Tapioca:

2 kilo coconut puree
200 grams tapioca
200 grams sugar

Raspberry Gelee:

1 kilo raspberry puree
8 grams agar
100 grams sugar
5 grams gelatin

Rose Pastry Cream:

2 liter milk
200 grams sugar
400 grams yolk
2 each whole egg
100 grams cornstarch
100 grams AP flour
50 grams rose water

Strawberry Consomme:

1 kilo strawberries
100 grams sugar

Strawberry Paper:

100 grams. strawberry puree
100 grams simple syrup

Directions

Poached Cherries:

1. Boil wine, sugar and vanilla. Pour over cherries.

2. Cool to room temperature. Serve.

Cherry Gel:

1. Boil puree with sugar and agar.

2. Set in fridge.

3. Puree in blender.

Cocoa Nib Florentine:

1. Boil butter with glucose. Whisk in sugar and pectin. Boil for three minutes. Add in nibs. Cook for 3 minutes.

2. Bake in over at 350 degrees F for fifteen minutes.

3. Cool, break up.

Coconut Tapioca:

1. Combine all in saucepot. Cook together until tapioca is translucent.

2. Refrigerate.

Raspberry Gelee:

1. Hydrate gelatin in ice water, remove and reserve.

2. Heat puree over medium flame. Whisk in the agar and sugar. Lightly boil for three minutes. Add gelatin and whisk thoroughly.

3. Pour into sheet pan and refrigerate. When set, after one hour, cut into desired shape.

Rose Pastry Cream:

1. In bowl whisk together eggs, yolk, cornstarch, flour and sugar.

2. In medium saucepot boil the milk.

3. Combine a little hot milk with egg mixture to temper it.

4. Combine everything in pot and bring to a boil whilst constantly stirring. Boil for 3 minutes whilst whisking. Remove from heat and whisk in rose water.

5. Cool in new pan in fridge until firm.

Strawberry Consomme:

1. Combine strawberries and sugar in a bowl and cook for about 3 minutes over a double boiler until syrup like consistency.

2. Strain through cheesecloth and reserve.

Strawberry Paper:

1. Combine strawberry puree with simple syrup and blend well.

2. Spread very thin on a non stick baking mat.

3. Dry in an oven for two hours at 175 degrees or until leathery.