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Chef Ron Paprocki of Gordon Ramsay At the London — New York, NY
Chef Ron Paprocki
Gordon Ramsay At the London
151 W 54th Street
New York, NY 10019
(212) 468-8888
Pineapple Crémeux with Yogurt Sorbet and “Sponge,” Vanilla Sable, Pineapple Candy
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Pineapple Crémeux with Yogurt Sorbet and “Sponge,” Vanilla Sable, Pineapple Candy
Pastry Chef Ron Paprocki, Gordon Ramsay at The London - New York, NY
Adapted by StarChefs.com
September 2010
Yield: 15 Servings

 

INGREDIENTS
Pineapple Crémeux :
750 grams pineapple purée 
300 grams sugar
1 gram salt
150 grams egg yolks
70 grams freshly squeezed lemon juice
5.5 sheets gelatin
75 grams butter

Yogurt Sorbet:
650 grams milk
120 grams heavy cream
90 grams milk powder
275 grams dextrose
185 grams sugar
10 grams Cremodan 64 sorbet stabilizer
Juice of 1 lemon
1350 grams yogurt

Vanilla Sable:
220 grams butter
50 grams 10X confectioners’ sugar
2 vanilla beans
40 grams egg yolks
5 grams baking powder
285 grams T55 flour
1 gram salt

Yogurt Sponge:
285 grams egg whites
60 grams sugar
60 grams yogurt powder
60 grams almond flour
40 grams T55 flour

Pineapple Rock Candy:
25 grams baking soda
15 grams freeze-dried pineapple
1 gram citric acid
200 grams sugar
100 grams water

Roasted Pineapple:
40 grams sugar
400 grams pineapple purée

Pineapple Dice:
1 pineapple
1 vanilla bean, split length-wise
Juice of 1 lime

White Chocolate Caramel Tuile:
180 grams icing fondant
160 grams glucose
160 grams white chocolate

To Assemble and Serve:
Freeze-dried pineapple
Micro-mint

METHOD
For the Pineapple  Crémeux :
Heat the purée gently until it comes to a simmer. Meanwhile, whisk together the sugar, salt, egg yolks, and lemon juice. When the purée comes to a simmer, remove it from the heat. Whisk a third of the hot purée into the egg mixture, whisking thoroughly. Repeat with another third of the pineapple mixture, then return the tempered egg mixture to the pot with the remaining third of the purée and continue to whisk. Add the gelatin and butter, emulsify and pass the mixture through a fine-meshed sieve. Portion the mixture into 3-inch diameter silicon moulds and freeze.

For the Yogurt Sorbet:
Warm the milk, cream, milk powder, dextrose, sugar, sorbet stabilizer, and lemon juice to 85°C. Remove the mixture from the heat and cool, and then add the yogurt. Freeze the mixture for 4 to 48 hours.

For the Vanilla Sable:
Preheat the oven to 300°F. Cream the butter, sugar, and vanilla together. Add the egg yolks. Sift baking powder, flour, and salt together and incorporate into the creamed ingredients to form a dough. Roll the dough into 2-millimeter sheets, cut them to the same shape as the crémeux and bake until golden.

For the Yogurt Sponge:
Blend the egg whites, sugar, yogurt powder, almond flour, and T55 flour in a Vita-Prep mixer until well processed. Pass the mixture through a chinois. Pour the strained mixture into an iSi ½-liter whipper, fill with 3 chargers and shake well. Use a knife to puncture three slits into the bottom of 4 1-pint plastic containers and fill one at a time approximately ⅓ full with the sponge batter and immediately microwave for 40 to 50 seconds. Remove the plastic container from the microwave and secure the lid on top of the container to retain the moisture. Allow the container to cool before removing the sponge from the container to prevent collapse.

For the Pineapple Rock Candy:
Blend the baking soda, freeze-dried pineapple, and citric acid in a spice grinder until they form a uniform powder. Heat the sugar and water to 145°C, then remove from the heat. Add the pineapple powder, pour the mixture onto a Silpat, and allow to cool. Break the solidified mixture into small, rock-like pieces.

For the Roasted Pineapple:
Place sugar into a hot pan and make a dry caramel. Arrest the cooking process by pouring the pineapple over the sugar. Continue to roast the mixture in the pan until a deep golden color is achieved.

For the Pineapple Dice:
Cut the pineapple into a small brunoise and put in a medium saucepan, with the vanilla bean and the lime juice. Cook the mixture over medium-high heat until the pineapple starts to appear translucent, then remove from the heat.

For the White Chocolate Caramel Tuile:
Heat the fondant and glucose to 160°C and remove from heat. Add the white chocolate and stir, then pour the mixture onto a Silpat and roll evenly. Pull the tuile into thin, irregular shapes.

To Assemble and Serve: 
Remove the pineapple crémeux from the silicon moulds and place atop the vanilla sable. Allow the crémeux to temper, then place them in the center of each plate and garnish with the sponge, sorbet, pineapple dice, freeze-dried pineapple, rock candy, white chocolate tuile, and micro-mint. Using a squeeze bottle, pipe the roasted pineapple around the finished crémeux.

 
 
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