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Pastry Chef Bill Corbett's Itís Almost It

Itís Almost It
Pastry Chef Bill Corbett of Coi – San Francisco, CA
Adapted by StarChefs.com
April 2010
Yield: 12 Servings


Milk Chocolate Ice Cream:
1 kilo milk
90 grams nonfat dry milk powder
120 grams sugar
25 grams invert sugar
43 grams glucose powder
3 grams salt
375 grams 40% milk chocolate
75 grams 66% chocolate
150 grams eggs
340 grams cream

Oatmeal Dough:
225 grams butter
135 grams brown sugar
55 grams eggs
135 grams all-purpose flour
2 grams ground cinnamon
2 grams salt
3 grams baking soda
170 grams rolled oats

Candied Fennel and Orange Marmalade:
100 grams fennel, small dice
300 grams water
150 grams sugar
3 whole star anise
8 oranges, juiced and strained
1 kilo orange peels, blanched until bitterness disappears (approximately 6 times) and diced
500 grams sugar

Dipping Chocolate:
600 grams 66% chocolate
400 grams cocoa butter

To Assemble and Serve:
Blood orange segments
Fennel fronds


For the Milk Chocolate Ice Cream:
Combine the milk and milk powder in a pot and heat to 50ºC. Add the sugars, glucose, and salt and heat to 80ºC. Add the chocolate a little at a time, stirring constantly, trying to maintain temperature. Use an immersionmixer after chocolate is added to make sure the mixture is homogenized. Temper in the eggs, mix, and strain immediately. Cool in an ice bath. Mix in the cream; reserve chilled.

For the Oatmeal Dough:
Preheat the oven to 325ºF. Slowly cream the butter and sugar until it’s smooth. Mix in the eggs one at a time. In a separate bowl, combine the flour, cinnamon, salt, and baking soda and add to the butter mixture in stages. When the dry ingredients have almost entirely been incorporated, add the oats. Allow to rest in the refrigerator. Roll on a dough sheeter to number 5. Bake  until cooked but still soft.

For the Candied Fennel and Orange Marmalade:
Combine the fennel, water, sugar, and star anise in a pot. Bring to a boil and simmer until the fennel is translucent but still crunchy. Set aside.

Weigh the blanched peels. Add half the weight in sugar and add the orange juice and a pinch of salt. Bring the mixture to scalding temperature then reduce the heat and simmer, stirring often until au sec. Remove from the heat and cool.

Strain the fennel and remove the star anise. Fold in the candied fennel to the orange marmalade after it cools.  

For the Dipping Chocolate:
Melt the chocolate and cocoa butter in a double boiler, making sure water underneath stays below a simmer. Pass through a chinois. Dip when chocolate reaches 40ºC.

To Assemble and Serve:
Spin the ice cream and spread onto one of the baked oatmeal dough sheets. Fill a half sheet pan until it comes up to the top. Invert the second oatmeal dough and place it on top of the ice cream, making sure to slightly press it in. Freeze overnight.

Portion into 1½-inch-by-1½-inch cubes. Freeze again overnight. Dip the cubes completely in chocolate, then freeze and trim off any excess.

Place 1 ounce of orange-fennel marmalade on the plate formed into a line. Place an ice cream sandwich next to the marmalade. Garnish with blood orange segments and small fennel fronds.