Soft Madirofolo Chocolate Ganache, Black Sesame Praline, Pistachio Tuile, Chartreuse Gel, and Pistachio Ice Cream

Adapted by StarChefs.com
October 2011
Yield: 10 Servings

INGREDIENTS:

Pistachio Ice Cream
170 grams sugar
5 grams PreGel Neutro ice cream stabilizer ice cream
600 grams whole milk
70 grams glucose
50 grams powdered milk
180 grams cream
90 grams egg yolks
100 grams PreGel 5-Star Chef Pastry pistachio Superior Paste
Soft Madirofolo Chocolate Ganache
150 grams whole milk
500 grams cream
1 vanilla bean
50 grams glucose
150 grams Cacao Barry Madirofolo chocolate
35 grams butter
Chocolate Shell
350 grams Cacao Barry Madirofolo chocolate
200 grams cocoa butter
25 grams pistachio oil
Chartreuse Gel
200 grams green Chartreuse
250 grams water
150 grams sugar
4 grams kappa carrageenan
0.75 grams locust bean gum
Black Sesame Paste
300 grams black sesame seeds
1 gram salt
Black Sesame Praline
50 grams sugar
30 grams butter
50 grams black sesame seeds
1 gram salt
Pistachio Tuile
165 grams butter
200 grams pastry flour
100 grams confectioners sugar
8 grams baking powder
2 grams salt
200 grams whole eggs
110 grams invert sugar
45 grams whole milk
170 grams PreGel pistachio paste
Chocolate Crémeux
125 grams cream
125 grams whole milk
50 grams egg yolks
25 grams sugar
125 grams Cacao Barry Madirofolo chocolate

METHOD:

For the Pistachio Ice Cream:
Mix 40 grams of the sugar with the ice cream stabilizer. Combine the milk with the remaining sugar, glucose, and powdered milk in a pot and cook over medium heat. When the mixture reaches 45ºC, add the cream. Continue to heat, and when the mixture reaches 75ºC, add the sugar-stabilizer mixture and temper the hot mixture into the egg yolks. Return to the heat and bring to 85ºC. Add the pistachio paste and remove from the heat. Mix the ingredients together well using an immersion blender and chill over an ice bath. Rest the mixture and spin in an ice cream machine according to the manufacturer’s instructions.

For the Soft Madirofolo Chocolate Ganache:
Combine the milk, cream, vanilla, and glucose in a pot and bring to a boil. Strain and whisk into the chocolate. Cool the mixture. When it has reached 45ºC, whisk in the butter. Pour the ganache into spherical molds and freeze.

For the Chocolate Shell:
Melt the chocolate, cocoa butter, and oil together until the mixture reaches 55ºC. Temper the chocolate. Unmold the frozen Soft Madirofolo Chocolate Ganache. Using a small pin, prick one of the frozen spheres and dip into the tempered chocolate mixture. Allow to set. Continue until all the spheres are coated. Remove the pins and dab all the small pin holes with more chocolate mixture to disguise them.

For the Chartreuse Gel:
Burn the alcohol off the Chartreuse. Add the water to the Chartreuse and bring to a boil. Combine the sugar and the kappa carrageenan with the locust bean gum. Shear the sugar mixture into the Chartreuse. Bring the combination back to a boil and pour onto a sheet tray. Set and blend on low. Strain through a chinois and chill.

For the Black Sesame Paste:
Toast the sesame seeds well. Cool. Put the seeds into a Waring spice grinder and grind with the salt to form a smooth, thick paste.

For the Black Sesame Praline:
Make a caramel with the sugar and the butter. Add the sesame seeds and salt. Mix well and put the mixture between 2 silcone baking mats. Roll thin and cool the mixture. When set, break the mixture into small pieces.

For the Pistachio Tuile:
Preheat the oven to 300ºF. Melt the butter. Sift the pastry flour, confectioners’ sugar, and baking powder together. Add the salt. In a food processor, process the whole eggs with the inverted sugar and milk. Blend for 8 minutes. Add the flour mixture and pulse. Add pistachio paste and butter. Put the tuile batter in a 6-inch x 6-inch square tin. Freeze solid. Using a slicer, slice thin slices of the frozen batter. Put the slices on a Demarle silicone baking mat, and bake until crispy.

For the Chocolate Crémeux:
Make a crème anglaise with the cream, milk, yolks and sugar. Scale 300 grams of crème angaise and buzz in the chocolate with an immersion blender. Transfer to piping bag.

To Assemble and Serve:
Pipe 4 randomly spaced dollops of Chocolate Crémeux onto a plate. Plate dollops of Chartreuse Gel. Randomly smear Pistachio Paste on the plate. Put 2 spheres of Soft Madirofolo Chocolate Ganache on the plate, using the Crémeux to hold them in place. Put 1 Pistachio Tuile next to each sphere. Drop a little mound of Black Sesame Praline on the plate. Plate a quenelle of Pistachio Ice Cream on top of the Praline.