White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel

Adapted by StarChefs.com
March 2014
Yield: 12 servings


Crème Fraîche Ice Cream
500 grams milk
200 grams sugar
112 grams egg yolks
½ teaspoon salt
400 grams crème fraîche
White Japanese Yam Custard
2 to 3 Japanese yams
75 grams sugar
500 grams cream
100 grams milk
1 teaspoon salt
7 gelatin sheets, bloomed
Brown Butter Shortbread
400 grams butter
300 grams light brown sugar
600 grams flour
1 teaspoon salt
2 teaspoons vanilla extract
Pomegranate Jam
Seeds from 2 pomegranates
50 grams sugar, plus additional for seasoning
1 teaspoon apple pectin
lemon juice
Maple Pecans
400 grams pecans
50 grams maple syrup
50 grams brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
To Assemble and Serve
Wood sorrel


For the Crème Fraîche Ice Cream:
In a saucepan on medium heat, combine milk and 100 grams sugar; scald and remove from heat. In a bowl, whisk together yolks, remaining sugar, and salt. Temper hot milk mixture into the yolks, return contents to saucepan, and heat to nappé. Add crème fraîche a bowl, and pour hot base over the top, whisking to combine. Pass through a chinois. Chill in an ice bath. Once cool, process according to manufacturer’s instructions.

For the White Japanese Yam Custard:
Heat oven to 400ºF. Roast yams until tender. Cool slightly, remove skins, and purée. Scale 600 grams of purée. In a saucepan on medium heat, combine sugar, cream, milk, and salt; scald and remove from heat. Stir gelatin into cream mixture and strain through a chinois. Pour into desired silicone molds. Freeze for 4 hours. Unmold custards onto acetate sheets and store in refrigerator.

For the Brown Butter Shortbread:
Heat oven to 350ºF. In a small sauté pan, gently brown butter; cool to room temperature. In a bowl, combine light brown sugar, flour, salt and vanilla extract. Add brown butter and mix until sandy. Line a half sheet pan with parchment paper. Pour shortbread dough onto the sheet pan and pat down to form a smooth, compact sheet. Bake 12 to15 minutes, until slightly golden around the edges. While still warm, cut out into desired shapes. Cool completely and store in an airtight. In a food processor, grind any odd shapes or edges to use as a crumb for plating.

For the Pomegranate Jam:
In a medium, heavy pot, combine pomegranate seeds and 25 grams sugar. Macerate 15 minutes. Apply medium heat, bring to a boil, and cook for 5 minutes. In a small bowl, combine pectin and remaining sugar. Slowly add to pomegranate mixture, stirring frequently. Cook pomegranate mixture 10 minutes, until it begins to thicken. Remove from heat and cool. Adjust seasoning with sugar and lemon, if needed. Store in an airtight container.

For the Maple Pecans:
Heat oven to 350ºF. In a bowl, toss together pecans, syrup, sugar, salt, and vanilla. Pour onto a sheet pan lined with a silicone mat. Bake 15 minutes, stirring every 5 minutes. Remove from oven and cool completely. Pour mixture into a food processor and pulse to a coarse crumb.

To Assemble and Serve:
Plate White Japanese Yam Custard and top with a Brown Butter Shortbread. Arrange 2 spoonfuls Maple Pecans and add 3 small spoonfuls Pomegranate Jam around the plate. Spoon Brown Butter Shortbread crumbs onto the plate and top with a quenelle of Crème Fraîche Ice Cream. Garnish with wood sorrel.