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Olive Desserts:
Curing the Common Confection


Meyer Lemon Chiffon Cake with Crisp Meringue, Castelveltrano Olive Brittle and Tarragon Ice Cream
Pastry Chef Leena Hung – San Francisco, CA
Adapted by StarChefs.com
November 2007

Yield: 4 Servings

Pastry Chef Leena Hung's Meyer Lemon Chiffon Cake with Crisp Meringue, Castelveltrano Olive Brittle and Tarragon Ice Cream on StarChefs.comIngredients:

    Meyer Lemon Curd:
  • 12.8 ounces Meyer lemon juice
  • 17.6 ounces sugar
  • 1 pound butter
  • 1 pound eggs
  • 4 sheets gelatin, bloomed

  • Pastry Cream:
  • 1 liter milk
  • 225 grams sugar
  • 100 grams all-purpose flour
  • 12 egg yolks

    Meyer Lemon Filling:
  • Meyer Lemon Curd
  • 1 cup Pastry Cream

    Chiffon Cake:
  • 10.5 ounces sugar
  • 12 ounces cake flour
  • 1 Tablespoon baking powder
  • 6 ounces egg yolks
  • 1 cup canola oil
  • 7 ounces water
  • 2 Tablespoons vanilla extract
  • 5 ounces egg whites
  • 7 ounces sugar

    Crisp Meringue:
  • 450 grams sugar
  • 3 pinches salt
  • 2½ vanilla beans, split lengthwise and scraped
  • 6 egg whites

    Castelveltrano Olive Brittle:
  • 142 grams Castelveltrano olives, coarsely chopped
  • 397 grams sugar
  • Water
  • 340 grams butter
  • ½ teaspoon salt

    Tarragon Ice Cream:
  • 1 quart milk
  • 4.5 ounces sugar
  • 7 ounces egg yolks
  • 2.5 ounces Trimoline
  • 4.5 ounces sugar
  • 10 grams tarragon leaves
  • Pinch salt
  • 12 sprigs tarragon leaves

    Fresh Olives:
  • 1 cup Castelveltrano olives
  • ¼ cup extra virgin olive oil

    Tarragon Oil:
  • 1 pound tarragon leaves
  • Ice water
  • 1 cup extra virgin olive oil

Method:
For Meyer Lemon Curd:
Bring Meyer lemon juice, sugar, and butter to a boil. Remove, add eggs, and return to a boil while stirring constantly. Strain, add bloomed gelatin, and cool.

For Pastry Cream:
Scald milk, sugar, and flour while stirring constantly. Remove from heat, add egg yolks, and return to a boil while stirring constantly. Strain and cool.

For Meyer Lemon Filling:
Combine Meyer Lemon Curd with 1 cup of Pastry Cream and reserve in the refrigerator.

For Chiffon Cake:
Sift together sugar, cake flour, and baking powder. Combine yolks, canola oil, water, and vanilla extract. Combine egg whites and sugar and whip to medium peaks. Combine yolk mixture with dry ingredients. Add whipped whites to mixture. Spread evenly on four lined half sheet trays.

For Crisp Meringue:
Combine sugar, salt, and vanilla bean scrapings. Dissolve dry ingredients into whites in a bowl. Whip to stiff peaks. Using a small, star-tipped nozzle, pipe small dots onto a lined baking sheet and bake until done.

For Castelveltrano Olive Brittle:
Place olives in a dehydrator for 24 hours. Combine sugar and water and bring to a boil. Add 57 grams of butter at a time. When the mixture begins to change color, add salt. Cook to smoking point. Spread onto a silpat and cool. Store with a desiccant and chop as needed.

For Tarragon Ice Cream:
Scald the milk. Whip together sugar and yolks to ribbons. Combine milk and whipped yolks, cook to 175°F, and remove from heat. Stir in Trimoline, sugar, tarragon leaves, and a pinch of salt. Let cool, then freeze in Pacojet beakers. Add freshly picked tarragon leaves to the frozen base before spinning in Pacojet.

For Fresh Olives:
Finely brunoise Castelveltrano olives and reserve in oil.

For Tarragon Oil:
Blanch tarragon leaves and shock in ice water. Dry completely. Place in Pacojet canister with olive oil. Freeze for 24 hours. Process in Pacojet and pour through filter.

To Assemble and Serve:
Slice the sheets of Chiffon Cake in half. Distribute the Meyer Lemon Filling evenly among the 4 sheets of Chiffon Cake. Stack the cakes and let cool. Cut into rounds and plate. Pipe Crisp Meringue on plate, sprinkle small shards of Castelveltrano Olive Brittle over cake, place a scoop of Tarragon Ice Cream next to cake, and finish with Tarragon Oil.

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