Modern Desserts

With Lincoln Carson

Hosted by AUI (Albert Uster Imports)

October 23-25, 2012
Table of Contents:

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Lemon Meringue Custard with Violet sponge
Genoise p. 5
Meyer Lemon Curd p. 6
Meyer Lemon Poppyseed Meringue p. 7
Violet Sponge p. 8

Old Fashioned
Bitters Gel p. 10
Candied Pecans p. 11
Chocolate Flocage p. 12
Old Fashioned Custard p. 13
Orange Bitters Foam p. 14
Salted Orange Toffee p .15
Whiskey Cordial p. 16

Chocolate Custard
Cocoa Nib Ice Cream p.18
Chocolate Custard p. 19
Chocolate Pudding p. 20

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 Mousseaux p. 21
Pistachio Streusal p. 22
Red Velvet Cake p. 23

Chocolate and Peanut Abstract

Brownie p. 25
Caramel Chocolate Mousse p. 26
Chocolate Cremeux p. 27
Dehydrated Chocolate Mousse p. 28
Peanut Butter Ganache p. 29
Peanut Butter Powder p. 30
Peanut Praline p. 31
Pretzel Crunch p. 32

Tiramisu
Coffee Sponge Cake p. 34
Espresso Syrup p. 35
Espresso & Chicory Glass p. 36

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 Mascarpone Mousse p. 37
Espresso Curd p. 38
White Chocolate Flocage p. 39

Panna Cotta with Huckleberries and Micro Cake

Cream Panna Cotta p. 41
Huckleberry Fluid Gel p. 42
Buttermilk Sponge Cake p. 43

S’mores
Oat Graham Dough p. 45
S’mores Ganache p. 46
Flavored Marshmallow p. 47

Passion Fruit Chicharones p. 48

Honey & Lavender Pâte de Fruit p. 50

Passion Fruit Caviar p. 52

Lemon Meringue Custard

with Violet Sponge

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Genoise
American Metric Ingredients

10 ea 10 ea Egg Whites
8.8oz 250g Sugar
10 ea 10 ea Egg Yolks
7.1oz 200g Cake Flour
4.4oz 126g Butter, melted

Make a stiff meringue with egg whites and sugar. Once stiff peaks form, add all egg yolks and whip for 5 minutes. Sift
cake flour in two intervals into the egg/sugar mixture, folding each time. Add approximately 50g of the batter to the
melted butter and incorporate well. Fold butter mixture into the batter. Bake at 325°F/163°C on a lined half sheet pan
until lightly golden on top.

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Meyer Lemon Curd
American Metric Ingredients

7.4oz 210g Lemon Juice

13.8oz 390g Meyer Lemon Juice
3 ea 3 ea Lemon Zest
36oz 1020g Sugar
27.5oz 780g Eggs, blended
19.4oz 550g Butter, room temperature
5.3oz 150g Meyer Lemon Juice

Bring lemon juice, first amount of Meyer lemon juice, lemon zest and sugar to a boil. While utilizing a hand blender add
eggs (previously blended). Cook over low heat, blending continuously, until thickened (180ºF/82ºC). Immediately pass
through chinois and blend in the butter. Add the final amount of Meyer lemon juice and blend.

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Meyer Lemon Poppy Meringue
American Metric Ingredients

0.9oz 28g Egg Whites, dehydrated

5.3oz 150g Meyer Lemon Juice
0.001oz 1/2g Salt
6.7oz 190g Sugar
0.4oz 12g Poppy Seeds

In a vita-prep or with an immersion blender shear the dehydrated egg whites into the lemon juice. Add the salt. In a 6 qt.
mixer fitted with the whip add this mixture and begin whipping on 1/3 speed. Add the sugar in three stages and continue
to whip to full volume. Fold the poppy seeds in with a rubber spatula. Spread on a lightly greased piece of acetate (cut to
appropriate size for dehydrator). Set to 145°F/63°C and dehydrate for one day. Reserve to a ziplock bag with Ingenios
Silicasec (622035) when finished.

Violet Sponge
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American Metric Ingredients

35.3oz 1000g Water

6.5oz 185g Sugar
14 ea 14 ea Pastry Ideale Gold Gelatin (018040)
0.7oz 20g Violet Essence

Bring water and sugar to a boil. Bloom gelatine in cold water. Add gelatine to still hot syrup. Add the violet essence. Chill
mixture until fully set for 8 hours. When set, whip on slow speed until completely broken up, blend with immersion
blender, then increase speed to high and whip to full volume. Pipe immediately.

Old Fashioned
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Bitters Gel

American Metric Ingredients

17.7oz 500g Milk

3.5oz 100g Sugar
.2oz 7g Texturas Agar (622009)
.5oz 14g Angostura Bitters

Shear the agar into the milk using a hand blender. Combine the milk and sugar in a saucepan and scald. Pour into a
shallow pan and allow to set in the refrigerator until cold all the way through. Blend in a chilled Vita-prep until smooth.
Add bitters and blend again.

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Candied Pecans
American Metric Ingredients

As Needed As Needed 1:1 Simple Syrup

As Needed As Needed N.U.T Pecan Halves (374016)
As Needed As Needed Neutral Oil

Bring enough simple syrup to a boil to cover the pecans by one inch. Add pecans, reduce to a simmer and candy for
approximately 45 minutes until the pecans take on a slightly translucent appearance. Drain the pecans and fry in neutral
oil at 350°F/177°C until golden brown. Drain on a cooling rack. Once the pecans have cooled to a point where they are
no longer sticky, blot with paper towels to absorb excess oil. Let cool and store in an airtight container.

Chocolate Flocage
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American Metric Ingredients

3.5oz 100g Des Alpes Topaz Milk Couverture Coins (500008)

3.5oz 100g Des Alpes Pure Cocoa Butter (500028)

Melt the milk chocolate coins to 108°F/42°C. Melt the cocoa butter and incorporate with the melted milk chocolate coins.
Coat ‘Old Fashioned’ with the glaze as thinly as possible

Old Fashioned Custard

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American Metric Ingredients

31.6oz 895g Cream

1.1oz 30g Sugar
1 ea 1 ea Frutta Prima Original Tahitian Vanilla Beans (596102)
0.07oz 2g Salt
5.3oz 150g Sugar
3.5oz 100g Egg Yolk
1 ea 1 ea Pastry Ideale Gold Gelatin (018040)
1.1oz 30g Bourbon
0.14oz 4g Orange Bitters

Bring the cream, 30g sugar, vanilla, and salt to a scald. Simultaneously bring 150g sugar to a medium caramel. Add hot
cream to the caramel; continue on medium heat while stirring until caramel is fully dissolved. Add to egg yolks while
hand blending directly off the scald. Add bloomed gelatin and continue blending. Add bourbon and orange bitters. Chill.

Orange Bitters Foam

American Metric Ingredients

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1L 1L Water
8.8oz 250g Sugar
0.04oz 1g Pastry Ideale Citric Acid Powder (204220)
0.4oz 12g Lecithin
TT TT Orange Bitters

Utilizing a hand blender, combine all ingredients. Create the foam using a hand blender or a fish tank bubbler.

Salted Orange Toffee

American Metric Ingredients

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8.8oz 250g Water
24.7oz 700g Sugar
1.8oz 50g Corn Syrup
8.8oz 250g Cream, hot
0.3oz 8g Salt
½ ea ½ ea Orange zest
5.3oz 150g Water

In a heavy bottomed pot start a caramel with the first amount of water, sugar and corn syrup and bring caramel to a
medium. Add the already heated cream and stir gently to dissolve caramel. Add the salt and the orange zest. Stir well to
incorporate and pass through a chinois. Add remaining water.

Whiskey Cordial
American Metric Ingredients
Whiskey Cordial
13oz 375g Sugar
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4.4oz 125g Water
2.8oz 80g 90 proof or higher Bourbon
.4oz 10g Angostura Bitters
.2oz 5g Orange Bitters
Cornstarch Mold
As needed As needed Cornstarch

Cornstarch mold

Spread cornstarch out on parchment lined sheet pan and dry in 190ºF/87ºC oven overnight. The next day, sift
cornstarch into a foil lined frame on a flat sheet pan. Flatten the cornstarch so it is level with the frame and pack the
cornstarch down with wooden block. Form impressions by pressing mold firmly and steadily into cornstarch.

Whiskey Cordial

Combine bourbon and both bitters and combine.

Place sugar and water into pot and cook to 244ºF/118ºC over high heat. Once temperature has been reached remove
from heat and add in warmed whiskey & bitters. Gently mix in, do not over agitate. Use depositer to pour sugar mixture
into cornstarch molds. Sift more dried cornstarch on top to cover molds. Lay a sheet of aluminum foil on top of
cornstarch. Place another sheet pan on top of the frame and wrap in plastic. Allow to rest undisturbed for a minimum of
8 hours, then quickly and gently flip the frame and allow to rest for an additional 6-8 hours. Remove cordials carefully,
brush off excess cornstarch and store in air tight container.

Chocolate Custard

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Cocoa Nib Ice Cream
American Metric Ingredients
8.8oz 250g Des Alpes Cocoa Nibs (204203)
53oz 1500g Milk
5.3oz 150g Heavy Cream
10.6oz 300g Sugar
3.5oz 100g Pastry Ideale Glucose Powder (504053)
2.6oz 75g Milk Powder
4.4oz 125g Egg Yolks
.1oz 2g Salt
.2oz 7g Cremodan 30

Toast cocoa nibs in a 325ºF/160ºC oven for 3 minutes, or until aroma becomes apparent. Meanwhile, bring cream and
milk to a scald. While it is still warm, add in the toasted cocoa nibs. Blend with hand blender for 15 seconds, cover with
plastic wrap and infuse for one hour. Strain out the nibs and whisk in the milk powder. In a bowl, mix together the
glucose powder, salt, cremodan and half of the sugar. Whisk into the warm liquid mixture. Add the remaining half of the
sugar and stir just to prevent caking on the bottom of the pot. Bring the mixture to a scard and immediately blend into the
egg yolks using a hand blender, pulsing just enough to combine. The carry over heat will bring the base to nape. Pass
through a chinois and chill until cool. Age overnight in the refrigerator.

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Choc
water.

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