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 |
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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 ½ pounds rhubarb
- 1 ½ cups water
- 1 ½ 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
- ½ 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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