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Pastry Chef Kei Hasegawa of Sashi – Manhattan Beach, CA
Pastry Chef Kei Hasegawa
Sashi
451 Manhattan Beach Blvd.
Manhattan Beach, CA 90266
(310) 545-0400
www.sashimb.com
Dark Chocolate Orange Cream With Cinnamon Crumble, Green Tea Ice Cream, and Cointreau Foam
+ Click drink photo to enlarge

Dark Chocolate Orange Cream With Cinnamon Crumble, Green Tea Ice Cream, and Cointreau Foam
Pastry Chef Kei Hasegawa of Sashi – Manhattan Beach, CA
Adapted by StarChefs.com
January 2010
Yield: 8 Servings

INGREDIENTS

Cinnamon Crumble:
200 grams butter
200 grams sugar
200 grams almond flour
180 grams cake flour
10 grams cinnamon powder
4 grams salt
4 grams orange zest

Green Tea Ice Cream:
1000 grams milk
300 grams cream
175 grams egg yolks
260 grams sugar
70 grams dextrose powder
100 g milk powder
5 grams stabilizer
30 grams green tea powder

Dark Chocolate Orange Cream:
300 grams milk
200 grams cream
90 grams sugar
Zest of 1 orange
110 grams egg yolks
230 grams 70% dark chocolate, chopped

Cointreau Foam:
300 grams milk
80 grams cream
55 grams sugar
Zest of 1 orange
1 leaf gelatin, softened in water
50 grams Cointreau

METHOD
For Cinnamon Crumble:
Beat butter in an electric mixer to soften. Add the rest of the ingredients and mix to form crumble dough. Refrigerate for 24 hours before using. To bake, preheat the oven to 300°F. Spread the mixture onto a silicone baking sheet and bake for 25 minutes. Reserve.  

For Green Tea Ice Cream:
Combine milk, cream, and egg yolks in a sauce pan over medium heat. Bring mixture to 113°F. Add the dry ingredients and bring the mixture to 185°F. Strain and cool over ice. Refrigerate over night before making ice cream. Follow the manufacturer’s instructions to make ice cream. Store in freezer.

For Darkchocolate Orange Cream:
Combine the milk, cream, sugar, and orange zest in a sauce pan over medium-high heat and bring mixture to a boil. Whisk some of this mixture into the egg yolks; pour tempered yolks back into the mixture and bring it to 185°F. Strain mixture through a chinoise into the chopped chocolate and stir to incorporate.

For Cointreau Foam:
Combine milk, cream, sugar, and orange zest in a sauce pan over medium-high heat and bring to a boil. Add softened gelatin leaves to the milk mixture and cool. Add cointreau. Put mixture into a whipping canister (iSi) to make foam.

To Assemble and Serve:
From the bottom up, layer Chocolate Cream, Cinnamon Crumble, and Green Tea Ice Cream in a cup. Top with Cointreau Foam.

 
hotlinks_general_narrow
  • Umami in Cocktails: Exploring the Fifth Flavor Behind the Bar
  • Top Umami Ingredients
  • Rediscovering Umami
  • Pastry Workshops Wrap-Up for the 2009 International Chefs Congress
  • Pastry Chef Leena Hung of The Fifth Floor – San Francisco, CA
  • Interview with Thierry Molinengo of Le Grand Véfour – Paris, France


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