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Pichet Ong
SPICE MARKET & 66 |
New York City
As the Pastry Chef at Jean-Georges Vongerichten’s Spice
Market and 66, Pichet Ong harkens back to his childhood in
Thailand, Hong Kong, and Singapore to introduce the exotic
flavors of Southeast Asia to the contemporary American dining
scene. Pichet pursued a degree in architectural design at
U.C. Berkeley before embracing the pastry arts – a reasonable
shift given the similarities between the two disciplines.
Gaining experience in top kitchens including Chez Panisse,
the original Olives in Boston, as well as Jean Georges, Tabla,
Patroon and RM in New York City, Pichet has become known for
creating innovative, intensely flavorful desserts that are
visually appealing and whimsical. Ever the the social butterfly,
he is the founder of “Pastry Chefs Night Out,”
a weekly dinner gathering for the pastry chef community in
New York.
Ovaltine™ Kulfi with Banana
and Spiced Chocolate
Chef Pichet Ong of Spice Market and 66—New
York, NY
Adapted by StarChefs.com
Yield: 8 Servings
Ingredients:
Kulfi base:
- 2 cups cream
- 2 cups goat’s milk
- 1 vanilla bean
- 1 teaspoon salt
- Scant cup Ovaltinetm powder
- 7 ounces milk chocolate
Three milk chocolate sauce:
- 6 ounces evaporated milk (2 cans)
- 3 ounces condensed milk (1 can)
- ½ vanilla bean
- ½ teaspoon salt
- ½ cinnamon stick
- 7 ounces milk chocolate
Spiced caramel popcorn crust:
- 14 ounces sugar
- 2 Tablespoons glucose or corn syrup
- 2 Tablespoons water
- 3 teaspoons lemon juice
- 4 ½ ounces popcorn kernels
- 3 ounces butter
- 1 teaspoon salt
- 5 Tablespoons mukwa
- 3 ½ ounces fried mung dal (mung bean puree)
- 4 Tablespoons poppyseeds
Malt chantilly:
- 3 Tablespoons malt powder (Horlicks™)
- 5 ounces cream
- Pinch of salt
Method:
For kulfi:
Simmer cream, milk, vanilla bean and salt in sauce pot for
about 25 minutes until cream is thickened, coating the back
of a wooden spoon. Add ovaltine powder whisking constantly
until the mixture is thick and boils again. Remove from heat,
add chocolate and stir until melted. Strain mixture and pour
mixture onto 8 molds. Freeze until set.
For chocolate sauce:
Bring evaporated and condensed milk, split vanilla bean,
salt and cinnamon to a simmer, whisking constantly. Remove
from heat and stir in chocolate until melted. Strain and chill.
For spiced caramel popcorn crust:
In a clean pot, cook sugar, glucose, water and lemon juice
over high heat until it reaches the soft-ball stage, or 234-240°F.
Add popping corn, reduce the heat to low, and cover. Cook
over low heat until the lapse between each corn popping is
more than 3 seconds. Remove from heat and stir in butter add
salt. Add mukwa, fried mung dal, and poppyseeds and stir to
coat with caramel.
Carefully pour mixture onto a cool surface and, working with
gloves, separate the spiced caramel popcorn into smaller clusters.
Set aside to cool.
For malt chantilly:
In a pot, bring cream to a scald. Whisk in malt and bring
mixture to boil. Remove from heat and refrigerate in a bowl
for at least 2 hours. Whisk chilled malted cream to medium
peaks.
Assembly:
Unmold kulfi and place on plates. Spoon malt chantilly over
kulfi, about 2 Tablespoons per serving. Garnish with spiced
caramel popcorn clusters and chocolate sauce.
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