|  home | feedback | help          
Features home

Olive Desserts:
Curing the Common Confection

Sweet Potato Ice Cream, Yogurt, Yuzu, Picholine Olive
Pastry Chef Jordan Kahn – San Francisco, CA
Adapted by
November 2007

Yield: 4 Servings

Pastry Chef Jordan Kahn's Meyer Lemon Chiffon Cake with Crisp Meringue, Sweet Potato Ice Cream, Yogurt, Yuzu, Picholine Olive on StarChefs.comIngredients:

    Sweet Potato Ice Cream:
  • 1 kilogram milk
  • 400 grams sweet potato flesh, peeled
  • 400 grams sweet potato juice
  • 100 grams sugar
  • 10 grams glucose
  • 5 grams dextrose
  • 5 grams sorbet stabilizer mixed with 10 grams sugar
  • 4 grams salt
  • 50 grams milk powder

    Yogurt Cream:
  • 250 grams ewe’s milk yogurt, drained overnight
  • 40 grams sugar
  • 1 gram salt
  • 1 gram lactic acid

    Yuzu Puree:
  • 175 grams water
  • 2 grams agar agar
  • 100 grams sugar
  • 1 gram salt
  • 95 grams yuzu juice

    Picholine Olive Nougatine:
  • 100 grams glucose
  • 125 grams fondant
  • 250 grams Picholine olives, dried in the dehydrator overnight

For the Sweet Potato Ice Cream:
Place the milk and sweet potato flesh in a vacuum-sealed bag, and place in a steam oven for about 35 minutes. In a small pot bring the sweet potato juice to a full boil, then add the sugar, glucose, dextrose, sorbet stabilizer, and salt. Remove from the heat, whisk in the milk powder, and freeze.

For the Yogurt Cream:
Mix the yogurt, sugar, salt, and lactic acid together and strain. Reserve in the refrigerator.

For the Yuzu Puree:
In a blender shear the water and agar agar. Bring the mixture to a boil and add the sugar and salt to dissolve. Remove from the heat and whisk in the yuzu juice. Pour into a shallow container and refrigerate until set. Transfer to a blender and blend thoroughly until a smooth puree is achieved. Strain through a fine chinois.

For the Picholine Olive Nougatine:
Make a caramel in a medium pot with the glucose and fondant. Add the olives and stir gently for 1 minute. Pour out the mixture and allow to cool thoroughly. Transfer the mixture to a food processor and blend until it resembles coarse sand. 

To Assemble and Serve:
Top Sweet Potato Ice Cream with a few small spoonfuls of Yuzu Puree and a sprinkle of Picholine Olive Nougatine. Garnish plate with Yogurt Cream and additional Picholine Olive Nougatine.

back to top

  • Pastry Trends 2007
  • Kahn and Stupak On the Plate
  • San Fran Pastry

  •  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