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Chef Daniel Skurnick of MorimotoŚNew York, NY
Chef Daniel Skurnick
Morimoto
88 10th Avenue
New York, NY 10011
(212) 989-8883
White Chocolate Semifreddo, Matcha Castella, Port Wine Braised Cherries, Sancho Pepper Ice Cream Ron Ron
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White Chocolate Semifreddo with Matcha Tea Castella and Sansho Pepper Ice Cream
Pastry Chef Daniel Skurnick of Morimoto – New York, NY
Adapted by StarChefs.com
August 2009

INGREDIENTS

Sansho Pepper Ice Cream:
750 grams whole milk
750 grams cream
60 grams sansho pepper
2 stalks vanilla bean
75 grams glucose
38 grams trimoline
325 grams sugar (divided)
330 grams egg yolks

Vanilla Port Cherries:
1000 grams cherries, pitted and halved
500 grams Port wine
250 grams red wine
250 grams water
700 grams sugar
6 stalks vanilla bean

White Chocolate Semifreddo:
425 grams white chocolate, melted
300 grams whole milk    
260 grams egg yolks
200 grams sugar
2 leaves gelatin, bloomed
580 grams heavy cream, whipped to soft peaks
90 grams egg whites
150 grams sugar

Matcha Castella:
450 grams sugar
180 grams simple syrup
14 eggs, separated
180 grams cake flour
4 grams baking powder
4 grams salt
18 grams matcha tea
120 grams sugar

Chocolate Pave:
500 grams 70 % cacao chocolate
900 grams heavy cream
5 star anise pods
10 Szechuan peppercorns
50 grams trimoline

Chocolate Streusel:
1350 grams flour
350 grams cocoa
450 grams brown sugar
450 grams sugar
20 grams salt
40 grams mahleb, or ground cherry pit
900 grams butter, melted

Tuile Batter:
570 grams cake flour
400 grams confectioner’s sugar
285 grams egg whites
285 grams butter, melted
225 grams trimoline

METHOD

For the Sansho Pepper Ice Cream:
Combine the milk, cream, pepper, and vanilla in a medium pot.  Bring to a simmer.  Add the glucose, trimoline and half of the sugar.  Meanwhile, whisk the yolks and the remaining sugar in a medium sized bowl. Temper the milk into the yolk mixture, then cook to nappé, or when it coats the back of a spoon. Allow to rest overnight. Then strain, freeze and spin in a Pacojet.

For the Vanilla Port Cherries:
Place the cherries in a cryovac bag or in sanitized canning jars.  In a medium pot, combine the wine, water, sugar and vanilla bean, and let it simmer for 45 minutes.  Pour the mixture evenly over the cherries and seal well. If using bags, cook at 65°C for 3 hours. If using jars, submerge them in simmering water and cook at 90°C for two hours, then at full boil for 5 minutes. Check the seals when removing cans.

For the White Chocolate Semifreddo:
Melt the white chocolate and reserve, keeping it warm. Make a very thick crème anglaise with the milk, yolks, and sugar. Add the bloomed gelatin to the hot anglaise and whip on high speed until light and fluffy. In a separate bowl, make a French meringue using the egg whites and the sugar. Fold the crème anglaise into the white chocolate, followed by the meringue, and incorporate the whipped cream last. Pipe into the appropriate molds and freeze. 

For the Matcha Castella:
Combine the sugar, simple syrup, and yolks in a medium bowl over a double boiler.  Whisk constantly over medium heat until thick and ribbony, about 20 minutes. Sift the dry ingredients three times.  In a separate bowl, make a French meringue with egg whites and sugar. Fold the dry ingredients into the yolk mixture, followed by the meringue.  Spread into the appropriate mold and bake at 300°F until golden on top. Cool, then cut into small cubes.

For the Chocolate Pave:
Melt the chocolate in a medium bowl.  In a small pot, toast the spices until aromatic. Add the heavy cream.  Bring to a boil, remove from heat, and allow spices to steep in hot cream for 20 minutes. Strain out the spices, return the seasoned cream to a boil, and add the trimoline.  Emulsify into the chocolate and set aside to stay warm.

For the Chocolate Streusel:
Combine all the dry ingredients in medium mixing bowl.  Mix on medium speed to fully blend.  Quickly add all the butter and mix until just saturated by the dry ingredients.  Remove from bowl and break into small crumbs. Bake at 325°F until crispy.

For the Tuile Batter:
Combine flour and sugar in a small mixing bowl. Slowly add the whites, followed by the butter and trimoline, until a smooth batter is formed.  Spread to desired shape and bake at 275°F until golden.

To Assemble and Serve:
Remove semifreddo from mold and coat with cubes of matcha castella. Put coated semifreddo on left corner of square plate. Put quenelle of sansho pepper ice cream on opposite corner of plate. Paint rectangular strip of chocolate pave down center of plate. Lay tuile diagonally over plate so it connects ice cream and semifreddo. Garnish with a few port wine cherries and a scattering of chocolate streusel.


 
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  • Photo Gallery: Pastry Chef Ron Paprocki
  • An Interview with Chef Curtis Duffy
  • Photo Gallery: Chef Curtis Duffy
  • Photo Gallery: Pastry Chef Daniel Skurnick


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