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.

5.3oz 150g All Purpose Flour

0.5oz 15g Salt
7.1oz 200g Butter, liquid but cool

In a 20qt. mixer combine all dry ingredients. Mix in butter on low speed with paddle. Sift through wire cooling screen
onto parchment lined sheet pans. Bake at 250°F/131°C (to maintain the bright green color), while moving the streusel
around several times during baking.

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Red Velvet Cake
American Metric Ingredients

16.9oz 480g Red Beets

20.1oz 570g Sugar
0.1oz 3g Salt
8.9oz 255g Eggs
7.9oz 225g Cake Flour, sifted
1.2oz 35g Des Alpes Cocoa Powder, Dutch Pressed (504046)

Place red beets in hotel pan, cover with plastic wrap and roasted in 375ºF/190ºC oven until soft when poked with a knife,
about 45 minutes. While the beets are still warm, use a towel to peel off the skin. Allow to cool. Place in vita-prep and
purée until smooth.

In a 5 qt. mixer using the whisk attachment bring sugar, salt and eggs to full volume . With a balloon whisk gently fold in
beet purée, sifted flour, and cocoa powder. It is very important to minimize the amount batter is manipulated so as not to
lose volume. Bake in a lined and sprayed half sheet pan at 315°F/157°C low fan until firm to the touch in the middle.
Wrap while still slightly warm.

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 Passion Fruit Chicharones

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Chicharones

American Metric Ingredients

3.5oz 100g Tapioca Starch

2.8oz 80g Caramanfruit Passion Fruit Puree (583121)
As needed As needed Peanut Oil

Whisk together the starch and the puree in a pot and bring to a boil. Take a large cryovac bag and cut one
long side and the short side so that it opens like a book. Spray the bag with vegelene and wipe off the excess
oil. Pour some of the puree mixture down the middle and spread the mixture by picking up the bag (you can’t
spread with an offset, as the mixture thickens with pressure). Close up the bag and use a rolling pin to spread
out the mixture as best as possible, it should be about 1mm thick. Place on sheet pan and place in an oven
with full steam at 212°F/100°C for about 30 minutes, or until it becomes translucent. Once it has become
translucent, peel the top of the bag off and place in dehydrator for 3-4 hours. Heat oil up to 338°F/170°C.
Break off pieces of the dehydrated puree and fry in hot oil. Place on paper towel to drain.

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 Honey & Lavender Pâte de Fruit

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Honey & Lavender Pâte de Fruit
American Metric Ingredients

31.7oz 900g Sugar

21.2oz 600g Water,
½ea ½ea Frutta Prima Original Tahitian Vanilla Bean (596102), Scraoed
14.1oz 400g Acacia Honey (or similar light honey)
.4oz 10g Dried Lavender
.8oz 22g Low Methoxyl Pectin
.1oz 4g Pastry Ideale Citric Acid Powder (204220)

Blend sugar, water and the scraped vanilla bean together in a pot. Bring to a boil. Melt the honey slightly in
the microwave and whisk in to the sugar mixture. Bring to a boil, remove from heat, and infuse with dried
lavender for 10-20 minutes. Strain out the lavender and bring mixture back up to a boil while continuously
mixing. Add in the pectin and return to a boil, continue to boil for 1 minute. Removed from heat and add citric
acid. Pour in to sheet pan, frame or mold and place in refrigerator to set.

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 Passion Fruit Caviar

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Passion Fruit Caviar
American Metric Ingredients

As needed As needed Canola Oil

1.8oz 50g Sugar
3.5oz 100g Water
5.3oz 150g Caramanfruit Passion Fruit Puree (583121 (Or other puree)
.08g 2.5g Texturas Agar(622009)

Pour canola oil in a deep container and place in freezer, keep it there until ready to use. Bring sugar, water and puree to
a boil. Shear in agar and return to boil. Remove oil from freezer and, using a syringe, drop the agar mixture in to the cold
oil and allow to set for a few seconds. Use a slotted spoon to remove them from the oil and wash them off in water.

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