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Rising Star Chef Adam Schop
Chef Phillip Lopez
Root
200 Julia Street
New Orleans, LA 70130
San Francisco, CA 94115
www.rootnola.com
   

Strawberry Delight
Adapted by StarChefs.com
Yield: 10 Servings


Bone Marrow Sfomatino, Smoked Bacon, and OnionsINGREDIENTS

Strawberry Fluid Gel:
2.5 cups granulated sugar
20 cups strawberries, quartered
½ cup lemon juice
21 grams agar agar
5 grams Moroccan spice

Strawberry Coriander Leather:
1.48 kilograms strawberries
300 grams sugar
75 grams toasted ground coriander
Bitter Almond Sponge Cake:
160 grams bitter almond flour
250 grams egg white
160 grams egg yolk
160 grams sugar
40 grams high-gluten flour
5 grams Moroccan spice

Strawberry Fizz Rock Candy:
500 grams sugar
200 grams water
100 grams sodium bicarbonate
Grated peel of 1 lime
15 grams powdered strawberry
Black Cardamom Yogurt:
2 cups Greek yogurt
2 tablespoons vanilla paste
½ cups granulated sugar
2 teaspoons ground black cardamom


Honeycomb Crunch with Black-smoked Tea:

3 cups sugar
1 cup water
6 tablespoons honey
2¼ cups corn syrup
8 tablespoons baking soda, sifted
16 ounces white chocolate
1 cup smoked Black Tea (cold-smoked for 8 hours)
Strawberry Sour Cream Ice Cream:
1 quart heavy cream
½ quart half and half
½ cups sugar
15 egg yolks
½ cups sour cream
3 tablespoons toasted ground coriander
1 tablespoon bergamot essence
1 cup strawberry purée
½ cup strawberry syrup
6 sheets gelatin

METHOD

For Strawberry Fluid Gel:
In a mixing bowl, sprinkle sugar and Moroccan spice over strawberries and let sit at room temperature for 30 minutes. Cover with aluminum foil and cook over a double boiler for 2 hours. Once strawberries are cooked and become pale, strain through a cheesecloth and chill over ice.

In a pot, add strained strawberry syrup, lemon juice, and agar agar. Heat slowly to just under a boil. Remove from heat and let cool. Once the gelatin has set, cut into small, workable pieces and place in a Vita-mix. Purée gelatin until smooth, and reserve.

For Strawberry Coriander Leather:
Place strawberries, sugar, and coriander in a Vita-mix blender and purée for 3 to 4 minutes on variable speed. Place mixture in a pot and reduce by half. Strain purée through a chinois and spread out onto silicone paper. Place silicone paper into a dehydrator set at 145°F and dry for 6 hours. Remove leather from sheets, cut and reserve.

For Bitter Almond Sponge Cake:
Place egg white, egg yolk, sugar, flour, spice, and almond flour into Vita-mix and blend on variable speed for 4 minutes. Place blended cake batter into an iSi whipper and charge with 3 to 4 chargers. Fill a plastic cup with 1 cup of charged cake batter an cook in a microwave for 1 minute. Let cool 1 minute, then break into desired shapes and reserve.

For Strawberry Fizz Rock Candy:
Mix water and sugar in a saucepan and cook to 266°F, then take off heat and let rise to 284°F. Add sodium bicarbonate, lime peel, and powdered strawberry. Quickly stir to incorporate and add to a silpat-lined sheet tray. Let cool and break into desire pieces.

For Black Cardamom Yogurt:
Mix yogurt, vanilla paste, sugar, and cardamom and reserve chilled

For Honeycomb Crunch with Black-smoked Tea:
In a large saucepan combine sugar, water, honey, and corn syrup. Boil mixture until it reaches 300°F (a light amber color should begin to appear). Add the baking soda and stir vigorously with a wooden spoon. Pour onto a silpat-lined sheet tray. Let cool and break into 1-inch-by-1-inch pieces. Coat in white chocolate and sprinkle w

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