Celery Ice Cream, Macerated Cucumber, Gin Gelée, Glass Pepper Tuile, and Yogurt Sponge

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010


Celery Ice Cream
1 bunch celery
3.3 grams roasted juniper berries
250 grams milk
1.5 grams PreGel Neutro ice cream stabilizer
50 grams sugar
36 grams heavy cream
6 grams nonfat milk powder
10 grams trimoline
10 grams atomized glucose
13 grams butter
Gin Gelée
50 grams sugar
125 grams water
3 sheets (bloomed) gelatin
125 grams Hendricks gin
Glass Pepper Tuile
100 grams PreGel Magic Sugar (Isomalt)
2 grams freshly ground black pepper
Macerated Cucumber
2 English cucumber
4 grams salt
60 grams lemon juice
Yogurt Sponge
265 grams egg whites
60 grams sugar
70 grams Fage yogurt
80 grams almond flour
50 grams T55 flour
3 grams citric acid
To Assemble and Serve
Greek yogurt
micro celery


For the Celery Ice Cream:

Add the celery and juniper to the milk and bring to boil over medium-high heat. Cover and infuse for about 1 hour. Strain and measure the milk, adjusting if necessary. Mix the PreGel Neutro (Stabilizer) with the sugar and add to the milk at 25°C. Add the heavy cream, nonfat milk powder, trimoline, glucose milk powder, and butter at 45°C. Continue to heat until mixture reaches 85°C for 2 minutes. Remove from heat to cool. Let the base mature for 4 to 48 hours before processing in a Carpigiani ice cream machine according to manufacturer’s instructions.

For the Gin Gelée:

Boil the water and sugar and remove from heat. Add the bloomed gelatin followed by the gin. Allow to set in the refrigerator.

For the Yogurt Sponge:

Mix all the ingredients in a Vita-Prep mixer until well processed. Pass through a chinois. Pour this mixture into a ½ liter iSi Gourmet Whip Plus, fill with three iSi original chargers, and shake well. Use a knife to puncture three slits into the bottom of four 1-pint plastic containers and fill, one at a time, approximately ⅓ full. Immediately microwave for 40 to 50 seconds. Remove the container from the microwave and secure the lid on top of the container to retain the moisture. Allow to cool before removing cake from the container to prevent collapse.

For the Glass Pepper Tuile:

Mix all the ingredients and melt on a Silpat. Form into tuile shape while still hot. Reserve.

For the Macerated Cucumber:

Sprinkle the cucumber with salt and lemon juice. Drain and reserve.

To Assemble and Serve:

Pipe a small amount of Greek or Greek-style yogurt in the center of the plate. Carefully tear an “organic” segment from the yogurt sponge and place over the yogurt. Place two portions of gin gelée on opposite sides of the sponge. Arrange three clumps of diced cucumber around the sponge. Quenelle the celery ice cream and place on top of the cake. Garnish with the glass tuile and micro celery.