Sweet Tea Ice Milk, Tamaya Gourmet Chilean Carica Fruit Gel, Mint Oil, and Sautéed Carica

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010
Yield: 10 Servings

INGREDIENTS:

Sweet Tea Ice Milk: (Yield: 1 quart)
450 grams water
450 grams milk
125 grams sugar
63 grams invert sugar
6 bags Lipton tea
10 grams PreGel Neutro ice cream stabilizer
Tamaya Gourmet Chilean Carica Fruit Gel: (Yield: 10 2-inch Square Molds)
5 sheets gelatin, bloomed in ice water
400 grams Tamaya Gourmet Chilean carica fruit, chopped
0.5 grams Nielsen-Massey vanilla bean, split and scraped
250 grams Tamaya Gourmet Chilean carica fruit juice
150 grams water
Mint Oil
50 grams fresh mint
200 grams grapeseed oil
Sautéed Tamaya Gourmet Chilean Carica Fruit
6 Tamaya Gourmet Chilean carica fruit, cut small dice
Zest of 1 orange
Zest of 1 lemon
1 tablespoon butter
1 teaspoon salt
To Assemble and Serve
fried fresh mint
sugar shards

METHOD:

Sweet Tea Ice Milk:
Bring the water to a boil, remove from heat and add the Lipton tea bags; steep for 10 minutes. Meanwhile, mix the ice cream stabilizer with sugar, then incorporate into the milk. Bring milk, sugar, and invert sugar to a boil, remove from heat and place in an ice bath. Remove tea bags from the water and pour the water into the milk mixture. Allow this mixture to cool in an ice bath until cold; spin in Carpigiani ice cream machine according to manufacturer’s instructions.

For the Tamaya Gourmet Chilean Carica Fruit Gel:
Place the gelatin in ice water to hydrate. Combine the carica fruit, vanilla bean, and syrup in a Vita-Prep and blend until smooth. Bring water to a boil, remove from heat and add the gelatin to dissolve. Incorporate the gelatin and water into the carica fruit puree. Pour the gel mixture evenly into ten square silicon molds.

For the Mint Oil:
Pour water into a sauce pan almost to the top and bring it to a high simmer. Put the mint in a chinois or small sieve with a handle and quickly dip into the simmering water for approximately 30 seconds to cook the mint, then immediately plunge the mint into ice water to stop the cooking. Spread the mint on a napkin and gently dab at it to remove as much water as possible.

Combine the mint and oil in a Vita-Prep and blend until the oil becomes very bright green. Pour the mint oil into a dry sauce pan and cook over high heat until all of the excess water has been cooked out. Immediately put the oil over an ice bath to chill. Strain the mint out of the oil and reserve in an air tight container.

For the Sautéed Tamaya Gourmet Chilean Carica Fruit:
Put a sauté pan on medium-high heat. Drizzle very lightly with oil and add the carica fruit, spreading it evenly in the pan to allow one side to caramelize slightly. Toss the fruit a couple of times in the oil and add the lemon and orange zest. Cook for a couple minutes and add the butter, tossing until melted. Remove from heat and season with salt.

To Assemble and Serve:
Gently remove the carica gel from the molds and place in the middle of the plate. Using a round scoop, scoop out the ice milk and roll the outside in the palm of your hand to shape a full sphere. Place this on top of the gel. On the left side of the gel, place a spoonful of the sautéed carica. Drizzle a little of the mint oil around the outside of the dish using a spoon or squeeze bottle. Garnish with a piece of fried mint and sugar shard.