Rose Scented Bomboloni, Coconut Tapioca & Red Berry Gélee

Rose Scented Bomboloni, Coconut Tapioca & Red Berry Gélee - Recipe Finder

Rose Scented Bomboloni, Coconut Tapioca & Red Berry Gélee

rose-scented-bomboloni-coconut-tapioca-amp-red-berry-geacutelee

Info

Course:
Dessert
Total Time:
A Day Or More
Skill Level:
Challenging
Cost:
Moderate

Top Chef Just Desserts, Season 2, Episode 1, Elimination Challenge, Winner

Little Red Riding Hood

Ingredients

Bombolini :

615 grams all-purpose flour 
70 grams granulated sugar 
250 grams whole milk
 14 grams salt
115 grams whole eggs
 21 grams instant dry yeast 
1 vanilla bean
 1/4 orange, zested 
1/2 lemon, zested
170 grams unsalted butter
Oil, for frying

Strawberry Jus:

1 pound strawberries, quartered
3 ounces sugar
2 limes, zested
Pinch of salt

Strawberry Chip:

1 pound strawberry “meat” leftover from jus
3 ounces sugar
3 ounces water

Rose Meringue:

500 grams egg whites
500 grams sugar
500 grams powdered sugar
2 tablespoons dried rose petals
1 drop rose water

Raspberry Gelee:

1000 grams raspberry puree (8 containers of raspberries)
7 grams agar
2 1/2 grams gelatin – bloomed in cold water
100 grams sugar

Poached Cherries:

1 pound cherries pitted
1000 grams Merlot
250grams sugar
1 vanilla bean

Cherry Liquid Gel:

220 grams cherry puree
1 gram gellan
2 grams gelatin (bloom in cold water)

Directions

Bombolini:

1. Combine all ingredients except for butter (and frying oil) in a kitchen aid mixing bowl with hook attachment. Mix for 6 minutes.

2. While dough is mixing, cut cold butter into small pieces. Once the dough has mixed for 6 minutes, start adding the butter a couple pieces at a time while the dough is still mixing.

3. Once all butter is in and mixed together, take off machine and cover bowl with plastic wrap. Let rest for 45 minutes in a warm place. Take dough out of bowl and scale into 30 gram pieces, roll into small balls and place them 1 inch apart on a half sheet pan that has been lined with parchment paper and dusted with all-purpose flour.

4. Cover pan with plastic wrap. Let “donuts” rise for 20-25 minutes. When ready, fry “donuts” in 350 degree Fahrenheit oil, making sure they are completely submerged. Fry until they are golden brown, about 1 1/2 - 2 minutes. Take out of oil and drain on paper towels. Set aside to cool and roll in granulated sugar

Strawberry Jus:

1. Places quartered strawberries in bowl with sugar, salt and wrap in plastic. Place on water bath on medium heat. Allow to steam for 1.5 hours. Strain through cheese cloth carefully so it’s clear. Zest 2 limes in liquid.

2. Allow to sit overnight and strain so all lime zest is out.

3. Fill pipets with strawberry jus. Place into bombolini during service.

Strawberry Chip:

1. Blend strawberries stained from jus. Blend until smooth.

2. Boil sugar and water – add to strawberry puree.

3. Spread thinly on Silpat and place in 200 degree Fahrenehit until dry out.

4. Remove off Silpat immediately after you take it out of the oven and allow to dry.

5. Store in dry container.

Rose Meringue:

1. Place rose petals in coffee grinder and process until powder. Sift through sieve to ensure powder not chunks.

2. Place egg whites in Kitchen Aid bowl with the whisk attachment on medium speed. Add 100 grams of sugar all to whisk until meringue beings to foam. Continue to whisk on medium high speed. Add another 100 grams of sugar and whisk for five minutes. Continue to add 100 grams of sugar until all is added – whisking 5 minutes in between each addition. Take meringue and place in large metal bowl.

3. Sift powdered sugar and rose powder and fold into stiff meringue. Add drop of rose water and fold.

4. Spread thinly on dehydrated sheets and dehydrate at 115 degrees C overnight until dry. Break off into pieces.

Raspberry Gelee:

1. Puree raspberries in blender and strain – measure out 1000 grams of raspberry liquid. Add half of sugar to raspberry liquid. Place in metal sauce pan – bring to simmer.

2. Mix agar with other half of sugar. Slowly whisk into warm raspberry liquid on stove – bring to a boil. Take off heat – add bloomed gelatin.

3. Mold in sprayed quarter sheet pan (fill 1/4 inch high) and allow to cool in fridge. Once set; cut into 1/4 inch x 1/4 inch cubes.

Poached Cherries:

1. Heat merlot, sugar and vanilla bean until at a simmer.

2. Pour on top of pitted cherries. Place in cooker and allow to cool.

3. For service – heat liquid and cherries on low heat so they are warm for plate up.

Cherry Liquid Gel:

1. Place pitted cherries in blender and puree. Strain – make sure you have 220 grams of liquid.

2. Cold hydrate the gellan before adding to the cherry liquid. Bring to a boil in two minutes off heat – add bloomed gelatin.

3. Place in deli container and allow to set. Once set, burr mix till loose and strain. Use liquid as sauce.