THE SUMMER WEATHER STARTED TO SHOW IT'S TRUE COLORS THIS WEEK HERE IN NEW YORK , JUST IN TIME FOR OUR LESSON IN ICE CREAM AND SORBETS! MAYBE IT IS A COINCIDENCE, OR MAYBE NOT, BUT EITHER WAY I AM NOT COMPLAINING. WE ALSO STARTED OUR PASTRY WORK WITH PASTRY CREMES, BAVARIAN CREAMS, PASTRY DOUGHS AND CREME ANGLAISE (THE BASE FOR FRENCH STYLE ICE CREAM).
I WISH I COULD TAKE CREDIT FOR THIS BUT I CAN'T, THIS BEAUTIFUL DISH IS ALL CHEF JOSE. USING ONE OF THE STUDENT MADE BAVARIAN CREMES, HE WHIPPED THIS UP IN ABOUT 2 MINUTES....
BAVARIAN CREME, FRESH RASPBERRIES, RASPBERRY PUREE, WHIPPED CREAM HEARTS
ICE CREAM DAY WAS CERTAINLY ONE WE WERE ALL LOOKING FORWARD TO, I MEAN WHO WOULDN'T BE EXCITED TO MAKE A VANILLA ICE CREAM AND GRAPEFRUIT SORBET. BUT CHEF JOSE, BEING THE INNOVATIVE CHEF THAT HE IS, DECIDED TO STRAY FROM THE CURRICULUM MUCH TO OUR SURPRISE AND EXCITEMENT. WHEN WE WALKED INTO THE CLASSROOM, A.K.A. KITCHEN, THERE WAS A LIST OF ICE CREAMS AND SORBETS ON THE BOARD AND EVENTUALLY IT WAS UP TO US TO DECIDE WHICH FLAVORS WE WANTED TO CREATE.
CHEF JOSE WATCHING OVER ME CLOSELY WHILE I WAIT FOR OUR ICE CREAM TO BE READY
MY PARTNER THERESA AND I DECIDED ON THE RASPBERRY ICE CREAM WITH PORT SWIRLS AND GREEN TEA SORBET. BUT WE ASKED CHEF IF WE COULD GET CREATIVE WITH THE SORBET BY ADDING PEAR PUREE, AND HE SAID GO FOR IT! WE THOUGHT THE SLIGHT SWEETNESS WOULD HELP BALANCE OUT THE BITTERNESS OF THE GREEN TEA, AND IT WORKED!
THERESA, A.K.A "CHEF T" , GETTING READY FOR THE GREEN TEA-PEAR SORBET
THE WHOLE CLASS DID A GREAT JOB WITH THEIR ICE CREAMS AND SORBETS. CHEF JOSE DEFINITELY GAVE US SOME GREAT FLAVOR COMBINATIONS TO WORK WITH. SOME STANDOUTS INCLUDE: GRAPEFRUIT-CAMPARI SORBET, PINEAPPLE-GINGER SORBET, "CINNABON" ICE CREAM WITH CINNAMON, MAPLE SYRUP AND RAISINS AND PISTACHIO-ORANGE. NEEDLESS TO SAY, AT THE END OF CLASS WE WERE PRETTY FULL AND SATISFIED!
BONUS RECIPE: VANILLA ICE CREAM
INGREDIENTS:
1 KG (35 oz.) MILK
1 KG (35 oz.) HEAVY CREAM
400 G (2 Cups) SUGAR1 VANILLA BEAN
20 EGG YOLKS
PINCH OF SALT
PROCEDURE:
- BRING MILK AND CREAM WITH 1/2 OF THE SUGAR TO A SIMMER WITH THE VANILLA BEAN; REMOVE THE POT FROM THE HEAT AND COVER; LEAVE THE MIXTURE TO INFUSE FOR 20 MINUTES
- MEANWHILE, SEPARATE THE EGG YOLKS FROM THE WHITES; COMBINE THE YOLKS WITH THE REMAINING SUGAR IN A BOWL; WHISK UNTIL THE MIXTURE IS A PALE YELLOW (THIS TECHNIQUE IS REFFERED TO AS "BLANCHIR" IN FRENCH)
- TEMPER THE EGG MIXTURE BY POURING A LITTLE BIT OF THE HOT MILK MIX IN AND WHISKING; CONTINUE ADDING THE MILK LITTLE BY LITTLE UNTIL IT IS ALL ADDED
- RETURN THE WHOLE MIXTURE TO THE POT AND PLACE ON THE STOVE OVER LOW HEAT; COOK VERY CAREFULLY, STIRRING WITH A WOOD SPOON CONSTANTLY; THIS IS THE HARDEST PART, MAKING SURE THE MIXTURE DOES NOT SCRAMBLE; WHEN THE MIXTURE IS SLIGHTLY THICKENED, KNOWN AS "NAPPANT" (IT COATS THE BACK OF A SPOON), REMOVE THE MIX TO A BOWL PLACED OVER ANOTHER BOWL FILLED WITH ICE AND STIR TO COOL; WHEN MIX IS COOL PROCESS IN AN ICE CREAM MACHINE
HANDS DOWN SOME OF THE MOST FUN WE HAVE HAD IN CLASS. IT IS GREAT HAVING A CHEF INSTRUCTOR WHO LET'S US EXERCISE OUR CREATIVITY. STAY TUNED FOR NEXT WEEK'S RECAP....MORE PASTRY!!!