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winter farmers markets recipes
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Pastry Chef Kate Zuckerman of Chanterelle  New York, NY
Pastry Chef Kate Zuckerman
Spring Maple Tasting
+ Click dish photo to enlarge

Spring Maple Tasting
Pastry Chef Kate Zuckerman of Chanterelle New York, NY
Adapted by StarChefs.com
December 2009
Yield:8 servings


INGREDIENTS

Maple Ginger Ice Cream:
1½ cups dark maple syrup
3 ounces fresh ginger, peeled and roughly chopped
2 cups cream
1½ cups milk
8 egg yolks
1 egg white
½ teaspoon salt
1 tablespoons sugar

Maple Caramel Custard:
2/3 cup plus 1 tablespoon sugar
3 tablespoons water
¾ cup plus 2 tablespoons maple syrup
2 cups cream
1 cup milk
5 egg yolks
1 egg white
½ teaspoon salt

Maple Brandy Sauce:
¼ cup maple syrup
1 cinnamon stick
¼ cup cream
2 tablespoons pear brandy

Maple Star Anise Mousse:
2 cups cream
4 sheets platinum gelatin
6 egg yolks
¼ teaspoon salt
1¼ cup maple syrup
6 star anise

Smoky Coconut Tuile:
4 ounces extra virgin coconut oil
4 large egg whites
¾ cup granulated sugar
½ cup all-purpose flour
½ teaspoon salt

Ginger Streusel:
½ cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 teaspoon dry ginger
¼ teaspoon salt
2 ounces cold butter, cut into ¼-inch cubes

To Assemble and Serve:
Candied ginger

METHOD

For the Maple Ginger Ice Cream:
In a heavy-bottomed sauce pan, combine the maple syrup and ginger and reduce. When the mixture reaches the soft ball stage, stir in the cream and then the milk. In a separate bowl, whisk together the egg yolks, egg white, salt, and sugar. Slowly stir in half of the hot maple cream mixture. Return to the pot and cook until the custard thickens. Strain and chill. Transfer to an ice cream machine and process according to manufacturers instructions.

For the Maple Caramel Custard:
Caramelize 2/3 cup of sugar with the water. Coat the bottom of 2 ounce aluminum cups with the caramel. In a heavy bottomed saucepan, boil the maple syrup until it is reduced and at the soft ball stage. Add the cream and then the milk. In a bowl, whisk together the egg yolks, egg white, salt, and remaining 1 tablespoon sugar. Slowly stir in half of the hot maple cream mixture. Strain and chill. Prepare a bain marie heated to 315°F. Transfer the custard into the caramel coated molds and bake them covered for 40 minutes or until done. Reserve chilled.

For the Maple Brandy Sauce:
Combine the maple syrup and the cinnamon stick. Bring to a boil and reduce until it reaches the soft ball stage. Add the cream and the brandy. Strain and let cool.

For the Maple Star Anise Mousse:
Whip the cream to soft peaks and reserve chilled. Bloom the gelatin. Put the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. Add the salt and whisk together. Combine the maple syrup with the star anise. Bring to a boil and reduce until it reaches the soft ball stage. Remove from the heat immediately and remove the star anise. Slowly drizzle the syrup into the yolks. Melt the gelatin and add to the yolk mixture. Whisk the yolks until thick and cool. Fold in the whipped cream. Reserve chilled.

For the Smoky Coconut Tuile:
Preheat an oven to 325°F. Put the extra virgin coconut oil in a small stainless steel bowl. Transfer the bowl to a smoker and smoke using hickory wood for 10 minutes. Prepare a double boiler. In a bowl over simmering water, combine the egg whites and granulated sugar. Whisk until the sugar has dissolved and the egg whites are lukewarm. Whisk in the flour and the salt. Slowly drizzle the warm, smoked coconut oil into the batter, whisking constantly. Chill. Spread the batter thinly onto a silicone mat and bake the tuile until brown. Allow the tuile to cool and set aside.  

For the Ginger Streusel:
Preheat an oven to 350°F. Combine the flour, sugars, ginger, and salt in a bowl. Add the butter and mix until the butter chunks are coated and no larger than peas. Grate the mixture over a metal cooling rack to shred the butter. Let the mixture rest at room temperature for 1 hour. Spread the streusel out on a baking pan and bake for 10 minutes. Using a dough scraper, chop and break up the mixture. Return to the oven for 5 minutes. Repeat the process until the streusel has browned completely. 

To Assemble and Serve:
Unmold the custard and place in the center of a long plate. On one side, place 2 teaspoons of the streusel. Top with a quenelle of the maple ginger ice cream. Garnish with candied ginger. On the other side of the custard, place a small shard of the coconut tuile. Pipe the maple star anise mousse over the tuile. Top the mousse with a larger shard of the coconut tuile. Drizzle the maple brandy sauce around the plate. 

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