Tobacco Cream, Scotch Gel, Maple Budino, Candied Pecans, and Huckleberry Coulis

Adapted by
November 2011
Yield: 6 Servings


Tobacco Cream
2 sheets gelatin
225 grams heavy cream
1 pinch kosher salt
1 pinch high quality tobacco
14 grams sugar
Scotch Gel
sodium alginate
E. Guittard Onyx Chocolate Sorbet
30 grams trimoline
kosher salt
280 grams water
170 grams E. Guittard Onyx chocolate
Maple Budino
225 grams half and half
vanilla extract
30 grams maple syrup
1 egg
1 egg yolk
kosher salt
40 grams brown sugar
14 grams corn starch
30 grams butter
Huckleberry Coulis
170 grams huckleberries
55 grams sugar
55 grams water
Huckleberry Paper
acetate sheet
Candied Pecans
170 grams brown sugar
170 grams water
112 grams pecan halves
Frying oil
kosher salt


For the Tobacco Cream:
Bloom the gelatin in ice water until soft and pliable, about 5 minutes. Squeeze out the excess water, and reserve for use. Heat the cream, salt, tobacco, and sugar to just before the boiling point. Remove the cream mixture from the heat and let the tobacco infuse for 20 minutes. While the mixture is still hot, add the bloomed gelatin, and mix well to combine. Pour the cream into the desired mold and set in the freezer for encapsulation.

For the Scotch Gel:
Use a 100:1 ratio of Scotch to alginate. Heat the Scotch and the alginate, and once the scotch is heated through, blend to incorporate. Let the gel sit overnight at room temperature to release all air bubbles. Dip the tobacco cream into the scotch gel for 1 minute. Remove the gel and a thin lining of Scotch will encase the tobacco cream. Reserve for later use.

For the E. Guittard Onyx Chocolate Sorbet:
Bring the trimoline, salt, and water to a boil. Pour the mixture over the chocolate and whisk well to combine. Allow the mixture to completely cool over an ice bath. Spin in an ice cream maker according the manufacturer’s instructions.
For the Maple Budino:
Heat the half-and-half, vanilla, and maple syrup to the boiling point. In a large stainless bowl mix the egg, egg yolk, salt, brown sugar, and cornstarch. Mix well and temper the heated half-and-half mixture with the egg mixture. Return to the heat and continue to cook while constantly whisking, until the combined ingredients have reached a thick, pudding-like consistency. Remove from heat and mix in the butter. Cool over an ice bath and reserve.

For the Huckleberry Coulis:
Combine the huckleberry, sugar, and water in a small sauce pot and cook until the huckleberries are falling apart and the mixture has come to slow bubbles. Remove the mixture from the heat and blend until well incorporated. Reserve one quarter of the coulis for the huckleberry paper.

For the Huckleberry Paper:
Spread a thin sheet of the Huckleberry Coulis across an acetate sheet and dehydrate overnight in a dehydrator or an oven in the off position.

For the Candied Pecans:
In a medium-sized sauce pot, bring the sugar and water to a boil. Add the pecans and cook for 15 minutes over low heat. In a frying pan or skillet, heat up enough oil to be able to submerge the cooked pecans. Fry the pecans until crispy and season with kosher salt.

To Assemble and Serve:
On a rectangular plate, spread a large spoonful of the Maple Budino across the plate. Plate the Scotch Gel on top of the Maple Budino. Plate a quenelle of Chocolate Sorbet next to the Scotch Gel. Plate dots of the Huckleberry Coulis across the plate. Garnish with Candied Pecans and Huckleberry Paper.

Featured Ingredient – E. Guittard Onyx Chocolate