Executive Pastry Chef Lee Smith 2016-12-08 05:09:38
Montage Laguna Beach Executive Pastry Chef Lee Smith shares two warm and cozy winter dessert recipes to savor this season. Pumpkin Creme Brulee with Ginger Ice Cream SERVINGS: 8 Pumpkin Creme Brulee 1 cup egg yolks (about 12 yolks) 1 cup sugar 2 vanilla pods 1 cup milk 3 cups cream 2 1/4 cups pumpkin puree 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 tablespoon mace (a spice related to nutmeg) 1/4 tablespoon ginger Superfine sugar, as needed to caramelize the tops with a torch Preheat the oven to 300 F. Beat the yolks and sugar together. Scrape the vanilla from the pods and, along with the whole pod, scald in the milk; strain out over the egg yolk and sugar mixture and whisk together. Add the cold cream, pumpkin puree, cinnamon, nutmeg, mace and ginger and combine. Pour mixture into eight porcelain creme brulee dishes and bake in a water bath for about 45 minutes. Ginger Ice Cream 1 1/4 cups freshly grated ginger 6 cups milk 2 cups cream 2 cups egg yolks (about 24 yolks) 2 cups sugar In a mixing bowl, steep the fresh ginger overnight in the milk and cream, then strain. Remeasure the milk and cream to ensure it still amounts to 8 cups, then place the cream and milk into a thick-bottomed saucepan and bring to a boil. In a separate mixing bowl, beat together the egg yolks and sugar until well combined. When the milk and cream come to a boil, pour half over the egg-and-sugar mixture and combine.Pour this mixture back into the saucepan with the remaining half of the milk-and-cream mixture.Place saucepan back onto the stove at medium heat, stir constantly until the mixture thickens and coats the back of a spoon.Do not overcook. Immediately pour the mixture into a fresh mixing bowl placed over a bowl of ice and stir occasionally until cool. Once cool, pour into your ice cream maker and freeze following the manufacturer’s instructions. To Plate Once the creme brulees are cooked and cooled (overnight in the refrigerator is recommended), proceed with caramelizing them. Spread a thin layer of superfine sugar over the top of the creme and then, using a propane gas torch, carefully use the flame to caramelize the sugar until a thin, even crust is achieved. Allow the sugar to cool a little. Serve with a scoop of the ginger ice cream on the side. Blond Chocolate Carrot Cake SERVINGS: 20 1/2 cup whole wheat fl our 1 3/4 cups white fl our 3/4 cup toasted pecans 1/3 cup dried black currants 2 1/2 cups shredded carrots 2 1/2 cups sugar 3/4 cup dark brown sugar 4 teaspoons cinnamon 1 tablespoon salt 4 teaspoons baking powder 2 teaspoons baking soda 1/3 cup olive oil 12 whole large eggs Preheat oven to 350 F. Grease and paper two 12- by-16-inch baking sheets. In a food processor, blend both types of fl our, pecans and currants to a fine meal. Set aside. Then blend carrots to a fine meal in the food processor. In a large mixing bowl, combine the fine meal, carrots, sugar, brown sugar, cinnamon, salt, baking powder and baking soda. In a separate bowl, blend olive oil and eggs together.Fold in the mixture containing all of the other ingredients and pour onto the 2 baking sheets. Bake in the oven for 20 minutes. Dulcey Creme Fraiche Mousse 1 1/4 cups Dulcey blond chocolate 2 3/4 teaspoons gelatin 1 1/4 cups cream 1 1/4 cups creme fraiche 1/4 cup egg yolks 2 1/2 whole large eggs 1/4 cup water 1/4 cup sugar Place a glass bowl over a pan of simmering water and add the Dulcey blond chocolate.Stir the chocolate until it is completely melted and feels just warm to the touch. In a separate bowl, add gelatin, cream and creme fraiche and mix. Pour the mixture into the bowl of Dulcey blond chocolate and fold in until combined. In a planetary mixer, whip egg yolks and whole eggs on a medium speed.While the eggs mix, in another saucepan add sugar and water and boil to 244 F then pour the resulting hot simple syrup into a glass sauce jug. Gently pour the hot sugar liquid down the side of the planetary mixer bowl into the eggs and whisk ingredients together on medium speed until cool, about 15 minutes. Add the egg mixture to the bowl of chocolate, folding it in until the mousse is smooth and evenly colored. Use this mousse as a filling and topping for the cake. To Plate To assemble the carrot cake, place 1 sheet of the cake onto a cutting board and spread half of the Dulcey Creme Fraiche Mousse in a level and smooth layer all over, then place the other sheet of carrot cake directly on top of the first sheet and smoothly spread the remaining mousse on top. Place the cake into the refrigerator and let it set for at least 1 hour. For additional topping options, like the pictured whipped Dulcey ganache, carrot paper, French meringues and creme fraiche lime ice cream, view the full recipe on montagemagazine.com.
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