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Pastry Chef Uyen Nguyen of Guy Savoy  Las Vegas, NV
Pastry Chef Uyen Nguyen
Guy Savoy
3570 Las Vegas Blvd. So.
Las Vegas, NV 89109
(702) 731-7110
www.caesarspalace.com
+ Click images to enlarge
Citrus Salad with Chamomile Tea

Citrus Salad with Chamomile Tea
Pastry Chef Uyen Nguyen of Guy Savoy – Las Vegas, NV
Adapted by StarChefs.com
Yield: 20 to 25 Servings

 

INGREDIENTS
Blood Orange Sorbet:
1 liter fresh-squeezed blood orange juice (approximately 12 blood oranges)
150 grams water
300 grams sugar
1 serving of loose-leaf chamomile tea
1 sheet gelatin

Citrus Salad:
An assortment of 10 citrus fruits, including a Valencia orange, blood orange, pommelo, pink grapefruit, Oro Blanco grapefruit, and/or Satsuma tangerine

Caramel Tube:
10 grams flour
30 grams almond flour
20 grams butter
20 grams sugar
100 grams dry caramel

Tube Filling:
75 grams Bellwether Farms crème fraîche
1 teaspoon orange zest
10 grams powdered sugar

To Assemble and Serve:
Dry ice
Chamomile tea
Paper-thin citrus slices
Maldon sea salt
Micro orchid flowers

METHOD
For the Blood Orange Sorbet:
Make a syrup with the water, sugar and tea. Let infuse for at least 30 minutes. Bloom the gelatin and heat with a small quantity of juice, and then incorporate into rest of juice.  Add the chamomile-infused syrup to taste, ensuring not to over-sweeten the sorbet. Pour in to Pacojet containers and let freeze. Spin to order.

For the Citrus Salad:
Segment all the citrus (any variety available), and keep separate and cold. 

For the Caramel Tube:
Preheat oven to 325°F. Combine flours, butter, and sugar until they form a crumble. Spread on a Silpat and bake until golden. When done, add dry caramel atop the baked tuile. Reheat in oven until warm and pliable, and then cut and mold into small tube shapes.

For the Tube Filling:
Whip all ingredients together to soft peaks and use as filling for tubes. 

To Assemble and Serve:
Place dry ice in the bottom of a bowl and place perforated top plate (“grill plate”) on top.* Infuse chamomile tea in hot water, and reserve, keeping as hot as possible. On each plate, place 8-10 citrus segments, a quenelle of sorbet, and caramel tube on the plate, topping the tube with a paper-thin slice of citrus. At the table, delicately pour hot chamomile tea over the plate – it is not meant to pool on the plate, but to create a waft of chamomile steam that will envelop the dish, and slowly subside.

*Nguyen uses the “Shogun” plate by Bernadaud.

 

 


 

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