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DESSERTS HONEY VANILLA CREAM
By Chef DC Duby
Approximately 15 portions
163 ml milk
355 ml heavy cream
100 g white chocolate
92 ml egg yolk
60 ml honey 1 whole vanilla beans
2 leaves gelatin - 6 grams
1. Heat milk, cream and vanilla beans in stainless steel pot. Mix
without foaming the egg yolks, honey and sugar. Temper yolk mix
with some of the hot liquid and combine. Cook until the mix reaches
85ºC. Strain and add bloomed gelatin and chopped white chocolate.
Pour in a mould and let it set in fridge or freezer.
BING CHERRY COMPOTE JUS
200 ml cherry juice
100 ml apple juice
4 ml lemon zest
¼ whole vanilla beans
25 ml honey
6½ g regular pectin
1. In a saucepan, heat all the ingredients and cook to desired consistency.
Remove from heat and let cool. Store in fridge.
NECTARINE CUSTARD CAKE
63 g unsalted butter
312 g sugar
6 whole egg yolk
90 ml flour
170 g nectarine puree - roasted
500 ml milk
8 whole egg whites
2 ml lemon zest
1. In a mixer, cream butter, sugar and lemon zest at medium speed.
Turn off, add flour and egg yolks followed by the nectarine puree
and mix until well combined. Reduce speed and add milk. Whip egg whites
to soft peaks and fold into the above mixture. Pour mixture into buttered
moulds. Bake at 160ºC in a bain marie for approximately 35-40 minutes.
Let cool slightly then unmould.
Wrap dessert in a gold stamp chocolate ribbon. Place a few shaved
semi candied nectarines on top of dessert. Arrange a few warm cherries
on plate and drizzle with warm cherry jus. Place a cracker décor along
side to provide some height to the plate.
INNISKILLIN ICEWINE GELEE
Chef DC Duby
150 g apricot puree
25 g Inniskillin icewine
50 g invert sugar
2 leaves gelatin - 4 grams
50 g dextrose
1. Heat half of the apricot puree. Add bloomed gelatin, invert sugar
and dextrose. Mix the other half of apricot puree with the Inniskillin
icewine and combine all together. Let set in freezer.