search
Loading
|  home | feedback | help          
StarChefs
 
   HOME
Mixologist Mike Yen of Nine-Ten— La Jolla, CA on StarChef.com
Mixologist Mike Yen
Nine-Ten
910 Prospect Street
La Jolla, CA 92037
(858) 964-5400
Purple Rain
+ Click image to enlarge

Key Lime Pie Trio
Mixologist Mike Yen of Nine-Ten—La Jolla, CA
Adapted by StarChefs.com
July 2009
Yield:1 Cocktail

INGREDIENTS

Jello Shot:
1½ ounces Stolichnaya Vanilla vodka
1 ½ ounces Rose’s lime juice
½ ounce Licor 43
1 ounce cream
½ ounce Torani vanilla syrup
¼ cup Cinnamon Toast Crunch cereal
Zest of 1 lime
1 packet Knox powdered gelatin

Pudding Shot Ingredients:    
4 ounces Rose’s lime juice
4 ounces Licor 43
1½ tablespoon Ultratex 3
1 ounce Navan vanilla cognac
2 ounces Stolichnaya Vanilla vodka
6 ounces heavy whipping cream
1 ounce Torani vanilla syrup
1 tablespoon Carrageenan CSM-2
¼ cup Cinnamon Toast Crunch cereal
Lime zest

Cocktail:        
¼ cup Cinnamon Toast Crunch cereal
4 ounces milk
1½ ounces Navan vanilla cognac
½ ounce Stolichnaya Vanilla vodka
½ ounce Rose’s lime juice
½ ounce Licor 43
½ ounce cream
Honey
1 twist lime

METHOD

For the Jello Shot:
Mix Licor 43 and Rose’s lime juice in sauce pan with ½ of the gelatin packet. Let the gelatin bloom for 5-7 minutes. Heat mixture on low flame, stirring with a whisk until gelatin dissolves. Pour into silicon ice cube trays, filling each cube half way. Place trays in fridge and allow gelatin to set – at least 3-4 hours. After gelatin has set, begin second half of Jello shots. Mix Stoli Vanil, cream, and vanilla syrup in sauce pan with remaining ½ of powdered gelatin. Heat mixture on low flame, stirring with a whisk until gelatin dissolves. Pour mixture over previously set gelatin to fill ice cube tray molds. Put back in fridge and allow to set 3-4 hours. Remove jello shots and garnish with a pinch of muddled Cinnamon Toast Crunch cereal and a strand of lime zest.

For the Pudding Shot:
Mix Rose’s lime juice and Licor 43 on lowest setting in blender. Slowly add Ultratex powder while blender is running. Blend until all the powder is absorbed and the mixture reaches a thick gel consistency. Set aside mixture is a sealed container. Mix Navan, Stoli Vanil, cream, and vanilla syrup in blender under lowest setting. Slowly add Carrageenan until powder is absorbed and mixture reaches a velvety, creamy texture. Set aside. Spoon 2nd mixture into large syringe. Expel mixture from syringe onto amuse spoon. Spoon 1st mixture into another syringe. Expel gel on top of cream mixture already on the spoon. Garnish with one flake of Cinnamon Toast Crunch cereal and a strand of lime zest.

For the Cocktail:
Muddle the cereal until ground to a rough powder. Rim a 3-ounce cordial glass with honey and rotate glass into muddled cereal powder. Fill a frothing pitcher with milk and 1 ounce of the Navan. Froth with espresso machine steam wand. In a shaker, combine vodka, lime juice, Licor 43, cream, remaining Navan, and a scoop of ice. Strain cocktail into glass. Spoon mound of frothed Navan-infused milk on top. Garnish with lime twist.

To Assemble and Serve:
Plate all three items on rectangle china and serve.


 
hotlinks_general_narrow
  • Nine-Ten Photo Gallery



  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy