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Pastry Chef Jiho Kim
Jiho Kim

 

 

 


Pastry Chef Jiho Kim
L’Espalier | Boston, MA

Greek Yogurt Panna Cotta "Capsule" with Cranberry Gelée and Yogurt Sorbet
Pastry Chef Jiho Kim of L’Espalier – Boston, MA
Adapted by StarChefs.com
October 2009

Yield: 2 Servings

INGREDIENTS

Greek Yogurt Panna Cotta Panna Cotta:
380 grams heavy cream
48 grams water
4 grams carageenan LP-41
8 grams gelatin, bloomed
140 grams sugar
1 gram sea salt
200 grams buttermilk
160 grams Greek yogurt

Muscat Jelly:
200 grams sugar
2.5 grams potassium
8 grams kappa carageenan
2 grams locust bean gum
1 kilogram Muscat wine

Cranberry Gelée: (Makes approximately 2 quarts)
200 grams sugar
8 grams agar
1.6 grams locust bean gum
100 grams water
1 kilogram cranberry puree, warmed

Greek Yogurt Sorbet:
625 grams sugar
125 grams atomized glucose
5 grams carageenan
2.5 grams locust bean gum
1250 grams light cream
2 kilograms Greek yogurt

Honey Foam: (Makes approximately 1 quart)
200 grams honey
300 grams water
5 grams versawhip

Buttermilk Puff:
250 grams skim milk
2.5 grams iota carageenan
1.5 grams guar gum
100 grams sugar
250 grams buttermilk
1 gram malic acid

METHOD

For the Panna Cotta:
Bring the heavy cream to a boil. Transfer the cream to a blender. Add the water and the carageenan. Blend for 4 minutes on medium speed. While blending, add the gelatin, sugar, sea salt, buttermilk, and yogurt. Blend until thoroughly combined. Transfer to spherical flexi molds and chill to set.For the Muscat Jelly:Combine the sugar, potassium, carageenan, and locust bean gum. Whisk the mixture into the Muscat. Bring the mixture to a boil while whisking. Boil the mixture for 3 to 5 minutes or until the Muscat is clarified. Transfer the mixture to a shallow pan and chill to set.

For the Cranberry Gelée:
Combine the sugar, agar, and locust bean gum. Add water and bring the mixture to a boil for 3 minutes. Whisk in the cranberry puree. While the mixture is still liquid, unmold the panna cotta hemispheres and dip into the cranberry to coat. Chill until set.

For the Greek Yogurt Sorbet:
Combine the sugar, glucose, carageenan, and locust bean gum. Bring the light cream to a boil and add the mixture. Temper in the yogurt. Freeze the mixture using a Pacojet.

For the Honey Foam:
In a blender, combine the honey and water and blend on medium speed. Add the versawhip and blend until combined. Transfer the mixture to a standing mixer and whip until the foam is stable.

For the Buttermilk Puff:
Bring the milk to a boil and transfer to a blender. With the blender running, add the carageenan, guar gum, sugar, buttermilk, and malic acid to the milk. Blend until combined. Transfer to a standing mixer and whip on high speed until cooled. Spoon the foam onto a dehydrator mat.

To Assemble and Serve:
Place a panna cotta sphere on the plate. Cut out a ribbon of the Muscat jelly and arrange around the panna cotta. Add a quenelle of yogurt sorbet and arrange dollops of the honey foam and buttermilk puffs around the plate.

 

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   Published: October 2009


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