Lunch Desserts with Recipies!

Pistachio Mousse
Caramelized Pistachios // Citrus Segments & Slices
(yield: 15 servings)

100 g          Cream
4 sheets     Gold Gelatin, bloomed
80 g            Sugar
4                 Eggs, separated
70 g            White Chocolate
50 g            Pistachio Paste
300 g          Cream

Bring 100 g of cream to a simmer
Dissolve gelatin into cream
Combine egg yolks and sugar, temper into cream
Cook on medium heat until thickened
Whisk in pistachio paste
Whip egg whites to medium peak, set aside 
Using the same bowl, whip remaining cream to stiff peaks
When pistachio mixture is RT, fold in cream then egg whites
Portion 1/2 c into each glass, chill until set

Orange Scented Bread Pudding
Gin Soaked Golden Raisins & Cranberries // Vanilla Orange Anglaise // Whip Cream  
(yield: 12 servings) 

1 qt            Cream
Zest 1        Orange
1                Vanilla Bean
3/4 c          Sugar
10              Yolks

2 qts          Diced Bread (I prefer a lean bread like a Batard or Levain)
1 1/2 c       Raisins and Cranberries soaked overnight in gin, or slowly brought to a boil

In a pot, combine cream, zest and vanilla - BTAB
Allow to steep for 15 minutes
Combine sugar and yolks and temper into cream, strain
In a bowl, combine mixture, bread and soaked fruit, allow to sit for 30 minutes tossing occasionally
Portion into ramekins
Bake in a foil covered water bath at 325° for 30 minutes
Remove foil and continue to bake for an additional 10-15 minutes, serve warm


Rose Pavlova

Rose Pavlova
Pistachio Espuma // Lychee Sorbet // Lychee Gelee
Rose & Pistachio White Chocolate Heart // Pistachio Soil // Vanilla Rose Syrup


♥ Happy Valentine's Day! ♥

Don't worry, I'm not some mushy girl that wants romance or grand gestures.  I just think that Valentine's Day is a great day to show your appreciation for someone you care about - not just your significant other, but your close friends and family.  Here are some goodies I made this year...they're great to share.  With that said, sorry if you didn't get any - I actually made these for work! 

Heart Shaped Raspberry Pate de Fruit

- 1000 g     Raspberry Puree
- 330 g       Apple Juice
- pinch       Citric Acid
- 133 g       Sugar
- 26 g         Apple Pectin
- 1250 g     Sugar
- 260 g       Liquid Glucose (Corn Syrup can be substituted for home use)

1.  Bring puree and apple juice to a boil
2.  In a bowl, combine citric acid, 133 g sugar and apple pectin - whisk into boiling puree/juice mix
3.  Bring mixture back to a boil and whisk in remaining sugar and glucose
4.  Cook to 107 Celcius
5.  Pour into a silpat-lined half sheet pan (It may not look like much, but this recipe will yield A LOT)
6.  Allow to set at least 4 hours, preferably overnight
7.  Cut with small heart-shaped cutters or into desired shape
8.  Toss in sugar to prevent them from sticking

Valentine Macarons 
"Sweet" Strawberry 
"Passion" Fruit
"Spicy" Chocolate


Milk Chocolate Panna Cotta

Milk Chocolate Panna Cotta
Passion Fruit Sorbet // Passion Fruit Seeds
Cocoa Nib Tuile // Cocoa Nib Crumble