JUBILEE -
1 bottle of Port Wine
- 1 kg Sugar
- 1 liter Water
-
1 kg Black Currants “Cassis”
- 2 drops pure almond extract
- 5 lbs
pitted Cherries - Reduce Port
wine. A foam will rise when ready.
- Add water, sugar, and “Cassis” puree and bring to a boil.
- Add
the almond extract.
- Before service, bring some of the jubilee to a boil and add the pitted cherries for that same day
only
– or as close as possible. |
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SORBET 1 kg Cherry Frozen puree
Sorbet Syrup (tbd)
- 2 kg 700 sugar
- 2 liter water
-
300 gm light corn syrup
- 6 gm stabilizer - Add some sorbet to the Cherry puree (defrost)
- Do it gradually to determine
how much exactly is needed . this would really help for the next time.
- Then spin in ice cream maker or simply freeze
this mixture in the container fit to be adapted to “PacoJet” |
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PISTACHIO SABAYON
- 12 egg yolks
- 1 whole egg
- 200 gm sugar
- 75 gm Pistachio paste “Mec 3”Blend
- 1 bottle Champagne
- 450 gm half & half
- 200 gm heavy cream
In a stainless steel pot , bring the first five ingredients
to a boil, constantly stirring using a wire whisk.
When ready dispense this mixture in a stainless steel bowl
over ice and let cool completely.
Just before storing, add the heavy cream and half & half.
Keep
refrigerated.
Dispense some of the sabayon in a syphon (whipped cream canister) |
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CHOCOLATE THREAD Valrhona
White Chocolate Tempering the chocolate
Melt the chocolate in a stainless bow lover double boiler.
When the chocolate is partly melted , gently
stir in using a rubber spatula.
Let sit until temperature goes down reaching around 72 to 74 F.
Fill a parchment paper cone with the chocolate and start piping it onto sheet of acetylene (plastic).
Wait until
it sets and keep in a cool place
If the kitchen doesn’t offer this kind of environment you may store
in the freezer (not the fridge) |
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DECO - Pistachio Brittle - Chocolate Thread
Make a simple dry caramel with
30 gm light corn syrup, 150 gm sugar, 20gm butter,
add the pistachio and spread over a silpat and allow the cool down before using.
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MONTAGE In a deep plate arrange some cherries (warm),
Partly cover
with the sabayon,
Dispose a scoop of cherry sorbet in the middle,
Stick by gently pushing down the
golden thread onto the sorbet __and maybe, why not another cherry in its center with a green colored pulled sugar stem. |
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