Les Frères Crave Brothers Farmstead Wisconsin Cheese Sablé, Fig Arabeschi Ice Cream, Les Frères Cream, Shiso Fluid Gel, Black Pepper Sugar Tube, Fig Compote, and Black Pepper Cotton-Candy
For the PreGel Fig Arabeschi Ice Cream:
Combine the milk and heavy cream in a saucepan and set them over high heat. When the mixture reaches 35°C, add the milk powder, dextrose powder, sugar, and stabilizer. Bring the mixture to 85°C, then strain it through a chinois and refrigerate overnight. The next day, process the ice cream base in Carpigiani ice cream machine. Remove the frozen base to an ice cream container and add the PreGel Fig Arabeschi and partially fold in the mixture to create a rippled effect.
For the Les Frères Crave Brothers Farmstead Wisconsin Cheese Sablé:
Preheat a Baxter convection oven to 150°C. Cream the butter in standing mixer. Add the cheese, salt, and lemon zest. In a separate bowl, sift the baking powder and cake flour together. Add them to the butter mixture and mix to combine. Keep the dough in the refrigerator until it’s starting to set. Cut a ½-inch cube, roll out the dough and bake it for 25 minutes.
For the Les Frères Cream:
Bloom the gelatin in ice water until it becomes pliable. Squeeze the excess water out of gelatin and put the bloomed leaves aside. Put the cheese, milk, sugar and lemon zest in a saucepan and bring to a boil over a medium heat. Remove the pot from the heat, whisk the bloomed gelatin sheets in, and strain the mixture through a chinois. Keep the cream in the refrigerator to allow it to set.
For the Shiso Fluid Gel:
In a mixing bowl combine the 80 grams of sugar and agar agar. Combine the water, glucose, and 50 grams of sugar in a saucepan. Start heating the mixture over a medium heat. Whisk the agar agar mixture into the glucose mixture and bring it all to a boil. Keep stirring for 1 minute to hydrate the agar agar. Strain the mixture through a chinois into a Vita-Mix blender. Blend the fluid gel base with the shiso leaves until completely incorporated. Keep the gel in the refrigerator to allow it to set overnight.
For the Black Pepper Sugar Tube:
Put the icing fondant and glucose in a saucepan over high heat. Heat the mixture to 180ºC. Pour the mixture on a silicon pad and sprinkle the black pepper on mixture. Allow the sugar to cool slightly, the grind to a powder in a spice grinder. Sift the powder through a fine strainer and keep it in an air-tight container. Lay a rectangle stencil template on a silicon pad. Sprinkle the powder over the stencil, remove the stencil off and bake in the oven for 2 minutes. Form the sugar rectangles around a cannoli mold while they are still hot to make the sugar tubes.
For the Fig Compote:
Combine the red wine, sugar, star anise, cloves, cinnamon, and black pepper in a saucepan over a medium heat. Bring the mixture to a boil. Add the fresh figs and bring the mixture back up to a boil. Remove the pan from the heat and put the mixture in a bowl. Cover the surface of the compote with plastic wrap and chill the mixture over an ice bath. Keep in the refrigerator.
Black Pepper Cotton Candy:
Combine the sugar and black pepper oil. Make cotton candy following in a Koerner cotton candy machine.
To Assemble and Serve:
Pipe the Les Frères cream into the black pepper sugar tubes. Put the filled sugar tubes on the sablé. Plate the shiso fluid gel and fig compote. Plate a scoop of the PreGel Fig Arabeschi Ice Cream. Carefully add the black pepper cotton candy on top of the sugar tubes.
- 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