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Butternut squash
mousse with wild mushroom and herb Israeli couscous, Medjool date puree
and Guinness reduction
Serves 5-6 For mousse: 2 cups butternut squash puree (1 medium squash roaster at 400 degrees for 1hr15 to 1hr30) ½ cup mascarpone cheese ½ cup whipping cream Combine the squash and mascarpone Season with salt and pepper Whip the cream to firm peaks then fold into squash mixture Check seasoning Keep chilled For couscous: 1 cup couscous 1 package dried mushrooms ¾ chopped herbs (tarragon, rosemary, parsley) Boil couscous in salted water with dried mushrooms until al dente (8-9 min). Drain and mix with herbs before serving 2 cups chopped mushrooms 1 tsp chili flakes 1 tsp coriander seeds ¾ cup chopped roasted hazelnuts Sauté the mushrooms with spices, salt and pepper. Mix in the hazelnuts For puree: ½ cup dates Water as necessary Blend the dates and press through a fine sieve or tamis For reductions: 1 btl Guinness or pomegranate juice 2 tbsp sugar 2 tbsp butter Simmer the Guinness or pomegranate juice with the sugar slowly until it reaches syrup consistency then add butter. |
Flourless Chocolate cake with tamarind
crème anglaise and spicy pear jelly Serves 8-16 For cake: 400 grams chocolate 8 eggs, whipped to triple the volume 10 tbsp olive oil Melt the chocolate and let cool slightly Add the oil and mix well Fold in the whipped eggs 1/3 at a time Bake at 325 in a greased and lined cake pan for 30 minutes For tamarind anglaise: 1 cup half and half 1/3 cup sugar 3 yolks 3 tbsp tamarind paste Bring the cream to a simmer over medium heat with the tamarind Mix the yolks and sugar Slowly pour the cream into the eggs while mixing Return egg mixture back to the heat and cook until thickened, stirring constantly Refrigerate before use For jelly: 1 pear, peeled and quartered 1 cup sugar 1 cup water 1tps chili flakes 1 tsp agar agar Combine the sugar, water, pear and chili flakes Bring to a boil and add the agar agar Boil for 5 minute stirring then strain Pour jelly into moulds, cups or ice cube trays and refrigerate |
Saffron Panna Cotta
with cardamom almond crumble, caramel tuile and fresh basil foam Saffron panna cotta 1 cup milk 1 tsp saffron or to taste ½ cup sugar or to taste 1 tsp agar agar (or per instructions) Scald the milk and add the sugar Add the saffron and agar agar, and keep just below a boil for 5 minutes Strain and pour into molds Chill before serving Cardamom almond crumble ¾ stick butter ½ cup sugar 1 cup flour 1 tsp cardamom A good handful of nuts Mix all the ingredients, except the nuts, together until it forms a dough Add the nuts Sprinkle the dough on a lined baking sheet and bake at 350 until golden brown (20-25 minutes) Caramel tuile 3 tbsp butter, room temperature 2 tbsp syrup 2 tbsp flour 4 tbsp icing sugar Mix all the ingredients together until they form a soft paste Spread thinly on a parchment lined baking sheet and bake at 360 degrees on convection until its caramel brown (10-12min) Basil foam ½ cup heavy cream ¼ cup sugar 4-5 basil leaves Heat the cream and sugar, then steep the basil for 5 minutes Froth using hand blender |