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