Crave Brothers Les Frères Farmstead Wisconsin Cheesecake, Fig Gelée, Muscovado Gelée, Beet-Fig Sponge, and Salted Walnuts
For the Beet-Fig Sponge:
Preheat the oven to 320ºF. Blend the eggs and trimoline in a Waring food processor for 5 minutes. Meanwhile, sift the baking powder, salt, sugar, and flour together. In a separate bowl, combine the beet purée with the PreGel Fig Arabeschi. Add the milk to the egg mixture. Add the flour mixture and pulse the mixture until it comes together. Add the fig mixture and pulse until it all comes together. Empty the mixture onto a half sheet tray. Bake for 20 minutes, then remove from the oven.
For the Fig Gelée:
Combine the PreGel Fig Arabeschi and water in a pot. Over a medium heat bring the mixture to a boil. Put the hot liquid in a blender. With the blender on low speed, add the sugar and the agar agar. Return the mixture to the heat, and boil it for 1 minute. Cool the mixture, then blend it until it becomes smooth. Transfer the gelée to a shallow container lined with plastic. Freeze it, then cut it into 2-inch circles.
For the Crave Brothers Les Frères Farmstead Wisconsin Cheesecake:
Let the cream cheese and Crave Brothers Les Frères Farmstead Wisconsin cheese come to room temperature. Blend the cheeses together in a Waring food processor. Add the eggs, sugar, flour, crème fraîche, and vanilla extract and blend the mixture until it becomes smooth.
For the Muscovado Gelée:
Soften the gelatin. Combine the water and muscovado sugar in a small pot. Bring the mixture to a boil and dissolve the sugar. Remove the pot from the heat, add the gelatin and allow it to dissolve. Transfer the gelée to a shallow container and refrigerate.
For the Salted Walnuts:
Preheat the oven to 300ºF. Toss the walnuts with ½ of the egg whites and 1.5 grams of the fleur de sel in a mixing bowl. Spread the coated nuts in a sheet tray and bake them in the oven for 12 minutes. Remove the walnuts from the oven and allow them to cool. Once the walnuts have cooled, toss them with the remaining egg whites and 1.5 grams of the fleur de sel. Bake them for another 12 minutes. Heat the syrup to 118ºC. Put the walnuts and simple syrup in a copper mixing bowl. Place the bowl over a medium heat. Stir the mixture constantly until the nuts turn dark brown. Add the remaining 2.5 grams of salt and the walnut oil. Spread the mixture on a Silpat-lined sheet tray and separate the nuts using a spoon. Transfer the mixture to an airtight container.
For the Raspberry Cotton Candy:
Combine the PreGel Magic Sugar and granulated sugar in a small pot and bring the mixture to 155ºC. Pour the mixture onto a Silpat and allow to cool. Grind the raspberries with a Waring spice grinder. Grind the sugar mixture and combine it with the raspberry powder. Make the cotton candy using a Koerner cotton candy machine.
For the Yuzu Milk:
Bring the milk to boil over a medium heat in a small pot. Transfer the hot milk to a blender and blend it on a low speed. Combine the iota carrageenan and sugar, then sprinkle the mixture into the hot milk. Chill the mixture, then add the yuzu oil to combine.
For the Beet Ice Cream:
Mix 25 grams of the sugar with the sorbet stabilizer. Combine the milk, remaining sugar, and glucose in a pot and bring the mixture to 65ºC. Add the milk powder, and cream. Bring the mixture to 75ºC, and add the stabilizer mixture. Bring the mixture to 85ºC for 3 minutes. Chill the ice cream base rapidly. When the base is chilled, add the beet purée and salt. Process the Carpigiani ice cream machine.
For the Caramelized Walnut Powder:
In a Waring food processor, blend the walnuts until the mixture has liquefied. Add the tapioca maltodextrin. Reserve the powder in a container.
To Assemble and Serve:
Preheat the oven to 200ºF at 100% steam. Cut 2½-inch rings of beet-fig cake. Trim to ¼-inch thick. Spray the cake rings with nonstick spray and cover one end with foil. Press the cake down in the mold. Add 14 grams of the cheesecake mixture. Add a ring of fig gelée. Add enough cheesecake mixture to fill the ring mold to the top. Bake the mixture in a Baxter Hybrid Convection oven for 8 minutes. Cool the cheesecake. Once the cheesecake has cooled, plate the cheesecake. Spoon walnut powder on the edge of cheese cake and onto the plate. Break small pieces of muscovado gelée off, and plate them naturally on top of and around cheesecake. Add broken pieces of salted walnut in the same manner. Spoon the yuzu milk around and on top of cheesecake. Plate a quenelle of beet ice cream and garnish the dish with cotton candy.
- 5th Annual StarChefs.com International Chefs Congress
- 5th Annual StarChefs.com International Chefs Congress Wrap-up: Competitions Day One
- 5th Annual StarChefs.com International Chefs Congress Wrap-up: Competitions Day Two
- 5th Annual StarChefs.com International Chefs Congress Wrap-up: Competitions Day Three