|Rose Crème Brulee, Pistachio Macaroons and Spiced Greek Yogurt Ice Cream
Chef Zach Bell of Café Boulud – Palm
Adapted by StarChefs.com
Yield: 12 Servings
Rose Crème Brulee:
- 1 cup milk
- 2¾ cup heavy cream
- ¼ cup rosebuds
- ½ cup granulated sugar
- 10 egg yolks
- ¾ cup almond flour
- 1¾ cup confectioner’s sugar
- ½ cup egg whites
- ¼ teaspoon cream of tartar
- 1/8 cup granulated sugar
- 1/8 cup pistachio paste
Spiced Greek Yogurt Ice Cream:
- 10 green cardamom pods
- 1 Tablespoon pink peppercorns, lightly crushed
- 4 cloves
- 1 quart half and half
- 2 fresh bay leaves
- 1 cup granulated sugar
- 10 egg yolks
- 2 cups Greek yogurt
For Rose Crème Brulee:
Preheat oven to 200º F. In a small pot bring milk and
cream to a boil. Remove from heat and stir in rosebuds. Cover
with plastic and let infuse for 30 minutes. Strain liquid,
pushing the buds hard to make sure all the liquid passes through.
Rescale the liquid to make sure you have 3¾ cups total.
(If you need to add more liquid, add equal parts milk and
cream.) Heat the liquid and ¼ cup of sugar until is
hot but NOT boiling. Mix the remaining ¼ cup sugar
and the yolks until pale yellow. Stream in the milk-sugar
mixture, whisking constantly. Strain the mix through a chinois.
Bake in a 9-inch by 12-inch tray for approximately 30 to 45
minutes or until the mix remains stable when you lightly push
on the tray. Remove from oven, let cool to room temp and then
freeze. When completely frozen, cut with a round cookie cutter.
Place the rounds on small squares of parchment or wax paper
for easy removal onto the macaroons. Refrigerate.
Preheat oven to 325º F. Combine almond flour and confectioner’s
sugar in a food processor until combined. Place in large bowl.
Whip egg whites, cream of tartar and a third of the sugar
on medium speed until foamy. Add one more third of sugar.
When the mix is white and at medium peaks, add the last third
of sugar. Whip until stiff, but not dry. Add three quarters
of the egg whites to the dry mixture. Add the remaining quarter
to the pistachio paste. Fold the paste and whites together
until combined; add to the dry mixture. Lightly combine the
mix until just incorporated. Pipe on to a sheet tray lined
with parchment to the desired size rounds. (Should correspond
in size to the brulee, so about a 3-inch round.) Bake for
approximately 15 minutes. The macaroons should be lightly
browned on top. Pour a small amount of hot water under the
parchment once the macaroons are removed from the oven so
you can easily remove them from the parchment. Allow them
to sit for about 15 seconds, then remove them.
For Spiced Greek Yogurt Ice Cream:
Toast the cardamom in a 2-quart saucepan. Once lightly toasted,
add the peppercorns and cloves and deglaze with the half and
half. Add the bay leaves and ½ cup sugar. Bring the
mixture to a boil. Mix the other ½ cup of sugar with
the eggs until light yellow. Slowly stream the liquid into
the egg mixture, whisking as you go. Put the mix back onto
the stove and cook until nappe (when the mix coats the back
of a wooden spoon). Place the mixture into another container
on an ice bath. Whisk every five to ten minutes. When the
mix is cool, strain through a chinois, and use a hand blender
to incorporate the yogurt. The mix is now ready to go into
an ice cream freezer.
Domaine des Baumard Quarts de Chaume, 2001 Chenin Blanc
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