Sweet Tea Vacherin, Green Almonds, and Olive Oil

Adapted by StarChefs.com
May 2015

INGREDIENTS:

Salted Meringue
480 grams egg whites
6 grams cream of tartar
6 grams kosher salt
800 grams sucrose
Hazelnut-Almond Dacquoise
10 grams hazelnut flour, toasted and sifted
100 grams almond flour, toasted and sifted
200 grams 10X sugar, sifted
240 grams egg whites
6 grams kosher salt
60 grams sucrose
Sweet Tea Ice Cream
1.3 kilograms milk
1.5 kilograms heavy cream
35 grams Rare Tea Cellars Crema Earl Grey tea
200 grams Demerara sugar
350 grams glucose syrup
2 vanilla beans, split and scraped
4 grams kosher salt
370 grams sucrose
400 grams egg yolks
4 grams orange zest
Vanilla Ice Cream
1.3 kilograms milk
1.5 kilograms heavy cream
350 grams glucose syrup
4 vanilla beans, split and scraped
4 grams kosher salt
570 grams sucrose
400 grams egg yolks
Tea Olive Oil
400 grams olive oil
35 grams Rare Tea Cellars Lemon Berry Meritage tea
Polignac Almonds
80 grams egg whites
3 grams kosher salt
150 grams sucrose
60 grams butter, melted
180 grams sliced almonds
Green Almond-Tea Syrup
400 grams sucrose
500 grams water
10 grams citric acid
20 grams Rare Tea Cellars Lemon Berry Meritage tea
100 grams thinly sliced green almonds, held in acidulated water
To Assemble and Serve
Whipped cream
mint leaves

METHOD:

Salted Meringue

In a stand mixer fitted with a whisk, start whipping egg whites on low speed. Add cream of tartar and salt. Increase speed to high, and slowly add sucrose. Continue to whip to very stiff peaks. Transfer meringue to piping bag with a plain tip. Onto a sheet tray lined with a silicone mat, pipe meringue into rounds the same diameter as the ring mold that will be used at plating. Dehydrate overnight, until meringues are completely hard.

Hazelnut-Almond Dacquoise

In a bowl, combine flours and sugar. In the bowl of a stand mixer fitted with a whisk, start whipping egg whites with salt. Increase speed to high and slowly add sucrose. Whip to stiff peaks. Gently fold dry ingredients into egg whites. Transfer to a piping bag with a plain tip. Onto a sheet tray lined with a silicone mat, pipe mixture into rounds the same diameter as the ring mold that will be used at plating. Dehydrate overnight, until dacquoise are completely hard.

Sweet Tea Ice Cream

In a large pot, combine milk and cream; bring to a simmer. Remove from heat, add tea, and cover. Steep 30 minutes. Strain out tea and return liquid to pot. Add Demerara sugar, glucose, vanilla, salt, and half the sucrose; bring back to a simmer. In a bowl, whisk together egg yolks with remaining sucrose. Temper yolk mixture into simmering milk mixture, stirring with a rubber spatula. When mixture reaches 170°F, remove from heat and strain through chinois into a container. Add orange zest, cover, and chill overnight. Process in an ice cream machine according to manufacturer’s instructions.

Vanilla Ice Cream

In a large pot, combine milk, cream, glucose, vanilla, salt, and half the sucrose. Bring to a simmer. In a bowl, whisk together eggs and remaining sucrose. When milk mixture is hot, slowly temper in yolks. Cook while stirring constantly with a rubber spatula until mixture reaches 170°F. Remove from heat and strain through chinois into a container. Chill overnight. Process in an ice cream machine according to manufacturer’s instructions.

Tea Olive Oil

In a pot, heat olive oil over low flame. When warm, add tea. Continue to heat on low for 30 minutes. Cover and set aside at room temperature overnight. Strain through a chinois.

Polignac Almonds

Heat oven to 325°F. In a bowl, whisk together egg whites and salt until foamy. Slowly add sucrose and continue to whisk to soft peaks. Gently fold in melted butter followed by sliced almonds. In an even layer, transfer almond mixture to a sheet tray lined with parchment paper. Bake, stirring often, until golden brown. Remove from oven and cool.

Green Almond-Tea Syrup

In a pot, bring sucrose, water, and citric acid to a simmer. Add tea and steep 4 minutes. Strain through chinois and chill. Strain almonds from water and add to the syrup. Chill.

To Assemble and Serve

Line a ring mold with acetate strips. Trim 2 Salted Meringue disks and 1 Hazelnut-Almond Dacquoise disk to the size of the cake mold. Place 1 meringue disk upside down inside the ring. Spoon Sweet Tea Ice Cream over meringue until a quarter of the mold is full. Smooth ice cream with a spatula. Place a dacquoise disk on top of Sweet Tea Ice Cream, pressing slightly to set in place. Spoon Vanilla Ice Cream over dacquoise, leaving ½ inch space at the top. Smooth ice cream with a spatula. Place a second meringue disk upside down, or smooth side facing up, on top of Vanilla Ice Cream. Lightly press to set disk in place. Store in freezer. At pick-up, cut out a wedge. Top with whipped cream and sprinkle with Polignac Almonds and drizzle with Tea Olive Oil and Green Almond-Tea Syrup. Garnish with almonds from syrup and mint.