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Pastry Chef Brooks Headley
Brooks Headley

 

 

 


Pastry Chef Brooks Headley
Del Posto | New York

Lidia's Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato
Pastry Chef Brooks Headley of Del Posto – New York, NY
Adapted by StarChefs.com
September 2009

Yield: 12 Servings

INGREDIENTS

Strawberry Gelato:Lidia's Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato
1 kilogram Tri-Star strawberry puree, strained, with some seeds added
back to mixture
1 kilogram whole milk
480 grams sugar
80 grams dextrose
10 grams guar gum
Malic acid
Lemon juice
Salt

Macerated Strawberries:
1 kilogram Tri-Star strawberries, hulled and sliced
Sugar
Pinch of Mr. Recipe's ground Madagascar vanilla

Sweet Pea Sformato:
700 grams pea puree
Salt
10 grams yeast
120 grams warm milk
85 grams sugar
3 eggs, separated
Olive oil
Bread crumbs

Strawberry Sauce:
250 grams sugar
1 liter Tri-Star strawberry puree, strained, with some seeds added back to mixture

To Assemble and Serve:
Lemon zest
Lemon verbena
Extra virgin olive oil
Maldon salt
Dehydrated strawberry slices
Fresh pea shoots
10X sugar

METHOD

For the Strawberry Gelato:
Combine the puree and milk and then temper in the sugar, dextrose, and guar gum. Blend with an immersion blender; allow to rest in the refrigerator for about 8 hours. Adjust for acidity with the malic acid, lemon juice, and salt. Spin in a batch freezer only (do not use Pacojet).

For the Macerated Strawberries:
Combine the strawberries with a small amount of sugar and a pinch of vanilla. Allow the strawberries to release their liquor, which will take 45 minutes. Leave at ambient temperature; do not refrigerate.

For the Sweet Pea Sfromato:
Preheat the oven to 350˚F.Season the pea puree with salt to taste. Bloom the yeast in the warm milk; add 10 grams of the sugar and set aside. Whip the 3 yolks with 35 grams of sugar until fluffy. Combine the whipped yolks with the pea puree and the yeast mixture. Whip the remaining 3 egg whites to stiff peaks with 40 grams of sugar; combine the whites with the pea mixture. Pipe the batter into individual 2-inch tart pans that are coated with olive oil and bread crumbs. Bake for 18 minutes, or until golden brown on the outside, but still bright green on the inside. The sformatos will soufflé up, and then collapse as they cool. Hold at ambient temperature.

For the Strawberry Sauce:
Lightly caramelize the sugar using the wet sand method. Add the strawberry puree and heat gently to re-melt any seized sugar. Chill over an ice bath; do not strain.

To Assemble and Serve:
Break up sformato into irregular "shards" on plate. Top with scattering of macerated strawberries.  Use a Microplane to grate fresh lemon zest directly onto the strawberries, followed by torn pieces of lemon verbena. Place an irregular scoop of strawberry gelato on the sformato. Garnish with extra virgin olive oil, sea salt, dehydrated strawberry slices, fresh pea shoots, and a light sprinkling of 10X sugar. 

 

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


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