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Holiday Baking 2005
 

JOËL
3290 Northside Parkway, Piazza at
Paces-The Forum
Atlanta, Georgia 30327
404-233-3500

 

Earl Grey Ravioli
Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs.com

Yield: 12 Servings

Ingredients:

    Ravioli Dough:
  • 1 kilo all-purpose flour
  • 200 grams butter
  • 400 grams water
  • 14 grams salt

    Tea Ganache:
  • 500 grams cream
  • 12 grams Earl Grey loose tea leaves
  • 700 grams (57%) chocolate
  • 140 grams butter

    Poaching Liquid:
  • 3 liters water
  • 20 grams Earl Grey tea
  • 300 grams sugar
  • 1 Tablespoon vanilla
  • Zest of 1 orange
  • Zest of 1 lemon
  • 30 grams Jack Daniels

    Whiskey Mousse:
  • 50 grams Jack Daniels
  • 4 grams gelatin
  • 190 grams crème Anglaise
  • 190 grams whipped cream

    Almond Cake:
  • 960 grams almond paste
  • 940 grams whole eggs
  • 100 grams flour
  • 12 grams baking soda
  • 300 grams melted butter

Method:

For the Ravioli Dough:

Mix all ingredients in a Cuisinart. Wrap dough in plastic and let rest in a cooler for 1 hour. Roll out the dough on a paste sheeter to setting #1 (the widest setting).

For the Tea Ganache:
Bring the cream to a boil with the tea leaves to infuse. Strain and boil the cream again; pour it over the chocolate and butter, and mix. Allow to cool.

For the Poaching Liquid:
Boil the water and infuse the tea. Strain the warm liquid over the rest of the ingredients in a bowl.

For the Whiskey Mousse:
Heat the Jack Daniels and add the gelatin. Cool slightly and add the crème Anglaise. Fold in the whipped cream carefully. Pipe mousse into dome molds and freeze.

For the Almond Cake:
Heat the almond paste with the eggs and mix until foamy. Add the flour, baking soda and the melted butter. Transfer the batter to a half-sheet pan and bake at 340? F until it is light-brown on top. Allow cake to cool completely and then cut into rounds of the same diameter as the dome molds for the Whiskey Mousse.

To Assemble and Serve:
Pipe the Tea Ganache onto a sheet of ravioli dough in 1-2 Tablespoon portions, about 2 inches apart. Brush dough around the ganache with egg wash and place another sheet of dough on top. Cut out rounds and freeze. Bring the Poaching Liquid to a boil and reduce to a simmer. Cook ravioli in poaching liquid for 1-2 minutes just before serving.
To serve, place 1 piece of Almond Cake on each serving plate with a dome of Whiskey Mousse on top. Place 5 pieces of hot ravioli around the plate and drizzle with the hot Poaching Liquid. Serve immediately.

  • Chef Daniel Boulud on StarChefs.com
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  •    Published: December 2005
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