Wednesday, December 21, 2011
LEVEL 2: Advanced Raw Cuisine
Week 4
Day 18: Tiramisu, “Gift Shop Project” & Pistachio Nougatine w/ Dark Chocolate & Orange Marmalade
Today we learned how to make Tiramisu. But this Tiramisu is not like the traditional Tiramisu with Lady Fingers, Espresso and Rum. Instead, we used a technique common in raw food cuisine and that is, to mimic the flavor and textural elements of the original dish in every bite. In fact, that’s the basic strategy for most high-end contemporary raw food cuisine.
This recipe has six components to it. Two of these components need to be frozen and then processed by the Paco Jet in order to create a whipped texture.
Today, we made the cake batter and pressed down firmly and evenly into a 13 x 9 pan:
Hand Model Chef Megan Massoth
Notice how Chef Megan has packed down the cake “dough” firmly and evenly
After pressing the cake “dough” into the 13″x9″ pan, it was time to spread the Chantilly Cream which had already been whipped by the Paco Jet:
Hand Model Chef Megan Massoth
Notice how Chef Megan is evenly spreading the Chantilly Cream with an offset spatula until nice and smooth.
After the Chantilly Cream is smoothed out, loosely cover the pan with plastic wrap ensuring not to touch the Chantilly Cream you worked so hard to evenly spread. Then place the pan into the freezer for 6-8 hours to prepare for your next layer of Tiramisu Whip:
Notice once again the importance of evenly spreading the layer of Tiramisu Whip
Every layer on this dessert must be firmly and evenly pressed down and spread. Once the Tiramisu Whip was added, we then placed the entire pan in the freezer again until tomorrow…
The next project on the agenda was my “Gift Shop Project”
Almond Nut Brittle
Following is a picture of two different techniques I used to make the brittle and I am finding that one technique might just give me the “Snap” I am seeking in my brittle:
Same recipe, same ingredients, two different techniques, two different colors
What do you think I did differently?
Our final recipe for the day was:
Pistachio Nougatine w/ Dark Chocolate & Orange Marmalade
Yesterday, I showed you “Chocolate Covered Nougatine Bon Bon’s.” This is the same recipe but I shaped the “dough” differently. Instead of making the dough into balls, I pressed it into a pan. Also, this is served with an Orange Marmalade Sauce. Following is my plating interpretation of this recipe:
YUM!
Well, that’s all for today.
Only two more days of school left and I graduate! Tonight I have homework and studying to do. I can’t wait to show you how my “Gift Shop” project turns out…keep your fingers crossed that my brittle snaps!
Blessings to you and yours.
Wendy, the second brittle has more peanuts than the first, my fingers and toes are crossed!!. Love the plating interpretation of the nougatine. Looks delicious…I am so exited for you!!! graduation is only a day away…
Thank you for playing along 🙂 You are very close…The brittle on top has nuts blended in with the wet ingredients, I then folded in larger chunks of nuts as well, thereby creating a thicker batter. The brittle on the bottom (that is caramel color), doesn’t have any nuts blended into the batter.