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Pastry Chef Rita Garruba of Butterfield9 -Washington DC on
Pastry Chef Rita Garruba

600 14th St NW
Washington, DC 20005
(202) 289-8810
Plum Pudding with Sake Sorbet and Sesame Sticks
Pastry Chef Rita Garruba of Butterfield9 –Washington DC
Adapted by
November 2006

Yield: 4 Servings

Plum Pudding with Sake Sorbet and Sesame Sticks on StarChefs.comIngredients:

    Sake Sorbet:
  • 1 ½ cups sake
  • 1 ½ cups simple syrup
  • 3/4 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

    Sesame Sticks:
  • ½ cup butter
  • ¼ cup light corn syrup
  • ½ cup honey
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup plus 1 Tablespoon all-purpose flour
  • ¼ cup black sesame seeds

    Plum Pudding:
  • 3 plums, sliced
  • 2 Tablespoons sugar
  • ¼ teaspoon cinnamon
  • 1 cup brioche, diced

For the Sake Sorbet:
Combine all ingredients and churn in an ice cream machine. Reserve in the freezer until plating.

For the Sesame Sticks:
Melt the butter, corn syrup, honey, sugar, lemon juice, and lemon zest in a small saucepan but do not boil. Remove from heat. Combine the flour with the sesame seeds and add to the mixture. Chill overnight. The following day, preheat the oven to 300°F, and spread a thin layer of the dough onto a silpat. Bake until the sticks are a medium golden brown. Set aside for plating.

For the Plum Pudding:
Place sliced plums in a bowl and toss with sugar and cinnamon. Let sit until they start to release juice, about an hour. In a medium-sized saucepan, sauté the plums in their own juice until they are fork tender. Let cool then trim the excess skin and cut into small pieces. In a large bowl toss the plums with the brioche and let them sit together to soak up the juices. Using a ring mold, shape 4 portions of pudding on each plate.

To Assemble:
Remove the mold and place rolled sesame sticks across the top of the pudding. Top with a scoop of sorbet.

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  • Holiday Baking
  • DC Risings Stars 2006

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