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Pastry Chef Tim Dahl of Blackbird and Avec– Chicago, IL
Pastry Chef Tim Dahl
Blackbird
619 W Randolph St
Chicago, IL 60661
(312) 715 0708

Avec
615 W Randolph St
Chicago, IL 60661
(312) 377 2002
   

Toasted Gingerbread with Apples, Juniper, Sheep's Milk Yogurt and Cider Sorbet
Pastry Chef Tim Dahl of Blackbird and Avec – Chicago, IL
Adapted by StarChefs.com
June 2009
Yield: 8 Servings

INGREDIENTS

Cider Broth:
4 grams green cardamom pods
12 grams cinnamon sticks
8 grams green coriander
4 grams grains of paradise
8 grams juniper
8 grams star anise
16 grams fresh ginger
2 grams lemon zest
2000 grams apple cider

Gingerbread Sponge:
255 grams all purpose flour
30 grams rye flour
140 grams sugar
200 grams brown sugar
12 grams ground Korintji cinnamon
16 grams ground ginger
12 grams baking powder
4 grams salt
120 grams rice bran oil
240 grams cider broth
85 grams egg yolks
285 grams egg whites
115 grams sugar

Cider-Yogurt Sorbet:
738 grams sugar
162 grams atomized glucose
10 grams ice cream stabilizer
6 grams salt
1206 grams apple cider
900 grams sheep’s milk yogurt

Apple Sauce:
225 grams sugar
250 grams water
4 grams juniper, toasted
Juice of 1 lemon
1000 grams honey crisp apples

Juniper Syrup:
200 grams water
400 grams sugar
30 grams juniper
500 grams Bombay Sapphire
1000 grams honey crisp apples

To Assemble and Serve:
Butter
Crumbled feta cheese
Micro cilantro

METHOD

For the Cider Broth:
Toast the spices until they become fragrant. Add the cider and bring to a boil. Steep the mixture overnight and strain through a chinois.

For the Gingerbread Sponge:
Line a half-sheet pan with a Silpat. Sift the flours, sugars, spices and baking powder together and reserve. Combine the oil, broth and yolks and mix until well incorporated.  Gradually add the dry ingredients and mix until smooth. Whip the egg whites with the remaining sugar to soft peaks. Fold the whipped egg whites into the yolk and flour mixture. Spread the batter evenly over the half-sheet pan and bake at 375°F for 25 minutes.

For the Cider-Yogurt Sorbet:
Combine all of the dry ingredients. Heat the cider to 40°C. Mix in the dry ingredients and heat the mixture to 85°C. Cool rapidly to 20°C and let mature overnight (refrigerated). Mix the syrup into the yogurt with an immersion blender. Freeze the sorbet mix in an ice cream machine.

For the Apple Sauce: 
Prepare a syrup with the sugar, water, juniper and lemon juice. Peel, core and poach the apples in the hot syrup until tender. Remove the apples from the liquid and puree in a Vita-Prep®, adjusting the consistency with additional syrup if needed.

For the Juniper Syrup and Apples:
Bring the water, sugar and juniper to a boil. When the syrup is cool, add the gin. Cut the apples into a uniform dice. Vacuum seal the apples with the juniper syrup and let rest for a minimum of 4 hours. 

To Assemble and Serve:
Cut gingerbread into serving portions and toast in a pan with butter. Spread the warm apple sauce across the plate and place the gingerbread on top. Place the apples to the side of the gingerbread and garnish with crumbled feta and micro cilantro. Finish with a quenelle of the cider sorbet on top of the cake.

 

 

 
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