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Chef Toni Roberts of C-House  Chicago, IL
Chef Toni Roberts
C-House
166 E Superior St
Chicago, IL 60611
(312) 523-0923
www.c-houserestaurant.com
Pistachio Orange Creamcicle Sandwich: Vanilla-Rosemary Ice Cream, and Orange Yogurt Sorbet
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Pistachio Orange Creamcicle Sandwich: Vanilla-Rosemary Ice Cream, and Orange Yogurt Sorbet
Pastry Chef Toni Roberts of C-House - Chicago, IL
Adapted by StarChefs.com
September 2010
Yield: 6 to 8 Servings

 

INGREDIENTS:
Vanilla-Rosemary Ice Cream:
1 quart cream
1 quart milk
12 ounces sugar
2 Nielsen-Massey Madagascar Bourbon Vanilla Beans
2 Nielsen-Massey Tahitian Vanilla Beans
2 large stalks rosemary
16 egg yolks
¼ teaspoon salt

Orange Yogurt Sorbet:
3 cups freshly squeezed orange juice
Zest of 2 oranges
8 ounces plain Greek yogurt
8 ounces sugar
1 ounce lemon juice

Pistachio Tuiles:
1½ ounces butter
75 grams sugar
¼ teaspoon salt
2 egg whites
75 grams pistachio flour
¼ cup cake flour

Pistachio Orange Fluff:
200 grams PreGel Pistachio Sicilia Traditional Paste
400 grams freshly squeezed orange juice
100 grams sugar
7 grams Sosa powdered soy lecithin

To Assemble and Serve:
Orange zest
Ground pistachios

METHOD:
For the Vanilla-Rosemary Ice Cream:
Bring the cream, milk, sugar, vanilla beans, and rosemary to a simmer. Steep this mixture for 20 minutes. Remove the rosemary and bring the mixture back to a simmer. Temper in the egg yolks and salt and cook to nappe stage. Strain and chill. Process in Carpigiani ice cream machine using manufacturer’s instructions. Spread ¼-inch layer of the ice cream onto a sheet pan lined with three layers of plastic wrap. Freeze.

For the Orange Yogurt Sorbet: 
Combine all ingredients in a Vita-Prep and blend. Strain this mixture and process in an ice cream machine using manufacturer’s instructions. Spread a ¼-inch layer of the sorbet over the frozen vanilla bean ice cream. Refreeze.

For the Pistachio Tuiles: 
Preheat the oven to 300°F. Cream together the butter, sugar, and salt. Drop in the egg whites, scraping down the sides, and cream until the mixture is fluffy. Blend in the pistachio flour and cake flour and chill for 30 minutes. Spread this mixture onto a Silpat-lined tray and bake for 3 minutes. Turn and bake for 2 minutes more until the edges are just golden. Remove, shape, and cool.

For the Pistachio Orange Fluff:
Combine all ingredients in the Vita-Prep and blend. Load the mixture into an iSi Gourmet Whip Plus and charge with two iSi original cream chargers (CO2 cartridges).

To Assemble and Serve:
Using a mold or knife, cut and mold the ice cream and sorbet layers to match the pistachio cookies. Sandwich the ice cream between two cookies and cut in half. Shake the iSi Whipper and discharge some of the pistachio fluff onto the plate. Stack the sandwich halves over the fluff. Garnish with orange zest and ground pistachios.

 

 
 
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