TASTE CATERING | San Francisco
Executive Pastry Chef Elise Fineberg is thrilled to be a part of a catering company that takes dessert every bit as a seriously as she does. A graduate of the California Culinary Academy, she knew after her first pastry class that her happiness would be found in a kitchen surrounded by sugar and chocolate. Fineberg arrived at Taste Catering via renowned restaurants such as Citizen Cake, Jardinière and Stars Restaurant and Bar. From these restaurants, she learned the magnificent results garnered from fine products paired with precision and imagination. Her favorite pastry on the menu is her Ladurée inspired French macaroons which took months to perfect but were well worth the pain, sweat and sugar. Guided by the knowledge that dessert will be the last impression of an event, she strives to leave guests wanting more.
Creamsicle Kumquats in Chocolate
Pastry Chef Elise Fineberg of Taste Catering – San Francisco, CA
Adapted by StarChefs.com
Yield: 15 Servings
- 15 candied kumquats in syrup
- 4 ounces mascarpone cheese
- 1 vanilla bean, scraped and seeded
- 4 ounces semisweet chocolate, chopped
- 4 mint leaves, shredded
Slice off tip of kumquat and hollow out with small melon baller, being careful not to tear outside walls of the fruit. Rinse kumquats and freeze.
Gently mix vanilla seeds into mascarpone with a spatula and chill.
Carefully heat chocolate to no warmer than 88°F in the microwave, stirring to melt all the lumps. Dip the kumquats in the chocolate, just to halfway. Shake off excess chocolate and place on parchment paper.
Fill vanilla flavored cheese into piping bag with #2 tip and pipe
into kumquats, filling just a bit over the top of the fruit. Sprinkle
a few strands of the mint over the cheese for garnish.