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2000 Masterclasses Recipes

Chef Pierre Hermé

1. SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER, RASPBERRY & RED BELL PEPPER SORBET
2. PINEAPPLE CARPACCIO WITH CRYSTALLISED CORIANDER, GREEN LIME SORBET


1. SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER, RASPBERRY & RED BELL PEPPER SORBET
By Chef Pierre Hermé
Serve: 6 portions

Ingredients
SWEET GINGER

1 pc small ginger - fresh (approx. 20g)
50 g granulated sugar - fine
100 g water

Method:

Peel ginger, cut into thin strips then julienne. Bring water and sugar to boil in a small pan. Add ginger and let it cook at very low heat for 8-10 minutes.

SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER
6-7 nos tomatoes - medium size
120 g strawberries - hulled & diced (optional)
60 g olive oil - top quality
60 g granulated sugar - fine black pepper - freshly ground (6-7 turns)
20 g sugared ginger - chopped
8 leaves coriander - chopped
40 g white or raspberry vinegar - top quality
40 g lemon juice - freshly squeezed

Method

Peel, seed and dice tomatoes. Keep tomatoes skins and let dry on baking tray in cold oven. Put tomatoes in a colander to drain off juice and refrigerate. When ready to serve, season with above ingredients and adjust to taste.

SLIGHTLY TANGY FROMAGE BLANC

100 g fromage blanc - 40% fat content
10 g lemon juice - freshly squeezed

Method

Mix and refrigerate

SLICED OF GRILLED SUGARED BREAD

1 no brioche - small or square egg bread
100 g granulated sugar - fine
30 g butter

Method

Cut bread in a very thin slices using a very sharp serrated knife. Spread with butter, place on non-stick baking tray, cover and put in oven at 250C. When slices have become a light golden brown, uncover, sprinkle with icing sugar. Broil to caramelize. Leave to cool before serving. Store in air-tight container.

RASPBERRY & RED BELL PEPPER SORBET

no red bell pepper 500 g fresh raspberries - approx.
360 g pureed raspberries
150 g red bell pepper - skinned & blanched
90 g granulated sugar - fine
20 g raspberry vinegar

Method

Skin red bell pepper, cut in half to remove seeds. Dip pulp 3 times in boiling water to remove bitter taste. Blend raspberries, press through strainer to remove seeds. Mix bell pepper pulp into pureed raspberries and blend. Season with sugar and vinegar. Keep 3 tablespoons of mixture for presentation. Transfer rest of mixture in ice cream maker and chill. Put in freezer.

DRESSING THE PLATE FOR SERVING

125 g raspberries - fresh
bunch coriander
bunch mint - fresh
1 tbsp olive oil
1 tsp granulated sugar - fine black Sarawak pepper - freshly ground (3 turns) a dash of lemon juice

Method
Season herb salad in salad bowl. Use preferably large dinner plates, splash edge with fromage blanc, sprinkle with fresh raspberries, 5-7 per plate. Plate an 8 cm diameter dessert ring, fill with 'tartar' 1.5 cm thick, remove ring and place a large scoop of sorbet in the center of 'tartar'. Add herb salad and a dried tomato skin. Top with sugared grilled sliced of bread.

RECOMMENDED WINE

Pineau des Charentes rouge

2. PINEAPPLE CARPACCIO WITH CRYSTALLISED CORIANDER, GREEN LIME SORBET
By Chef Pierre Hermé
Serve: 6 portions

Ingredients

CRYSTALLISED CORAINDER LEAVES

Method
Dip coriander leaves one at a time in egg white, and immediately after in fine granulated sugar. Place on rack and let it dry for at least 4 hours before use. This recipe calls for 10-12 leaves per plate.

CORIANDER JUICE
250 g water
50 g granulated sugar - fine
4 nos ginger - thin strips\ black Sarawak pepper - grounded (2 turns)
nos lime - peel 15 g fresh coriander - chopped

Method

Bring to boil water, sugar, ginger, pepper and lime peels; remove from heat and leave to cool. Blend mixture with coriander. Keep refrigerated, as it must be served very cold.

LIME SORBET
200 g milk
200 g granulated sugar - fine
200 g mineral water - flat
1 no lime peel
200 g lime juice

Method

Bring separately to boil the milk, water, sugar, lime peel mixture. Then cool to room temperature. Mix all ingredients in a blender and then transfer them to an ice cream maker. Freeze. Store in freezer at minus 14C to maintain its smooth texture. You may also use store bought sorbert.

PINEAPPLE SLICES
Choose a large pinapple or two small ones. Peel fruit with serrated knife making sure that all dark peels and eyes are removed. Cut in 4 from top to bottom, remove core and slice very thinly width wise. Keep refrigerated.

AT SERVING TIME
Divide the slices among large dinner plates, arranging them in a single layer on each plate. Season with freshly ground black Sarawak pepper and a few lemon peels (8-9). Pour coriander juice over fruit, place 12-15 crystallised coriander leaves and a scoop of lime sorbet in the center of each plate. You may decorate with a few red currants or pomegranate seeds. Serve immediately.

RECOMMENDED BEVERAGES
Muscat de Rivesaltes from David Moreno (Durban-Coribieres) or Muscat de Rivesaltes from Cazes.

HOW TO PROCEED
4 hours before: Prepare crystallized coriander leaves.
2 hours before: Prepare sorbet, juice and pineapple slices.
1 hour before : Put sorbet to freeze in ice cream maker, arrange pineapple slices on plates and refrigerate.
At serving time: Pour syrup, decorate plates and add a large scoop of sorbet.
More Recipes:
by

Chef Adolf Blokbergen

Chef Ananda Solomon
Chef Anthony Walsh
Chefs Charlie Trotter
Chefs DC Duby
Chef Henrik Iversen
Chef Kenneth Oringer
Chef Michael Ginor
Chef Pierre Hermé
Chef Rick Rutledge Manning
Chef Steven Zhu
Chef Tetsuya Wakuda
Chef Vincent Bourdin

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