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chefs HEDY GOLDSMITH

Bing Cherry and White Chocolate Phyllo Napoleon


Pastry Chef Hedy Goldsmith

HEDY GOLDSMITH
NEMO - Miami Beach, Florida

Philosophy on cooking:
Keep everything as fresh as possible and most important, keep it straightforward and honest.

Formerly of:
Mark's Place, Brickell Club, Marriot Corporation, Waldorf-Astoria

Training:
The Culinary Institute Of America

Tools you can't live without:
- a Microplane zester
- 5 quartt. Kitchen Aid mixer
- Global knives
- Silpats

Favorite ingredients:
Passionfruit, everything Valrhona, blood oranges, meyer lemons, vanilla beans, and lemon verbena.

Three tips for dessert success:
1. Make the dessert taste as good as it looks.
2. Love what you do. You cannot have success without passion.
3. Let the flavor come forward

Mentors:
Alice Waters and Nancy Silverton

Restaurant info:
NEMO
100 Collins Ave
Miami Beach, FL 33139
Tel. (305) 532-4550
www.nemorestaurant.com

Bing Cherry White Chocolate Napoleon from South Beach Yield: 6 servings

Ingredients:
    Lemon Verbena Granite
  • 1 quart (4 cups) water
  • 8 ounces lemon verbena leaves
  • 2 ounces sugar
  • 1 ounce lemon juice
    Rhubarb Sorbet
  • 1 pounds rhubarb
  • 1 cups water
  • 1 cups sugar
    White Chocolate Mousse
  • 8 egg yolks
  • 1 cup sugar
  • 2/3 cup white rum
  • 2/3 cup water
  • 2 Tablespoons lemon juice
  • 10 ounces white chocolate (preferably Valrhona), finely chopped
  • 3 cups heavy cream
    Bing Cherries
  • 4 cups pitted bing cherries
  • 2 cups water
  • 2 cups sugar
  • cup brandy
  • 1 vanilla bean, split
    Phyllo Sheets
  • 10 sheets of phyllo
  • 1 cup melted butter
  • 1 cup granulated sugar
Method:

For Lemon Verbena Granite:
In a saucepan, boil water, add verbena leaves and steep for 10 minutes. Strain leaves. Add sugar and lemon juice. Pour in a shallow pan and freeze - stirring with a fork every 20 minutes during freezing.

For Rhubarb Sorbet:
Cut off the rhubarb leaves. Cut stalks into 2" pieces. Place all ingredients in a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 10-15 minutes or until tender. Cool mixture and puree in blender. Freeze according to your ice cream machine.

For White Chocolate Mousse:
Fill a medium saucepan 1/2 full with water. Bring to a simmer. In a medium bowl, whisk together the yolks and sugar. Add rum, water and lemon juice. Set the boil into the saucepan of boiling water. Make sure bowl fits snugly. Whisk vigorously until thick - 3-4 minutes. Remove from heat and add white chocolate. Whisk until smooth. Place bowl over a bowl with ice water and whisk until it reaches room temperature. Whip heavy cream to soft peaks. Fold the cream into the cooled white chocolate. Chill mousse until ready to use.

For Bing Cherries:
Bring water, sugar and vanilla to a boil. Reduce heat and simmer for 10 minutes. Add brandy. Pour the hot vanilla syrup over the cherries. Cover and steep until cool. Chill until ready to use.

For Phyllo Sheets:
Preheat oven to 350 degrees Fahrenheit. Place a piece of parchment paper on a work surface. Place a piece of phyllo on top of paper. Brush with butter, sprinkle with sugar. Repeat process with 4 more sheets. The last sheet just gets butter. Using a pairing knife, trim the edges of the phyllo and cut the phyllo into 2"x4" rectangles. Cover the cut phyllo with another sheet of parchment paper. Place the phyllo on an inverted sheet pan and top with another inverted sheet pan. Bake the phyllo 10 to 12 minutes or until golden brown. If the phyllo is not golden, the sheets will not be crisp. Cool and remove from the pan. Store in an airtight container.

Assembly:
To assemble, place one piece of phyllo on a plate and layer with the fillings, alternating the cherries and chocolate mousse. Repeat layering for a total of three layers. Dust the top layer with powdered sugar. Serve with a scoop of rhubarb sorbet and lemon verbena granite. Drizzle with red wine vanilla cherry syrup.

Pairing recommendation:
Late Harvest Zinfandel, Rosenblum Cellars, North Central Coast California, 1998








  

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