Recipe: Pink Peppercorn Roasted Strawberries with Caramel Ice Cream in a Pine Nut Crisp
Desserts - FrozenThis is a spectacular dessert. Very elegant!
PINK PEPPERCORN ROASTED STRAWBERRIES WITH
CARAMEL ICE CREAM IN A PINE NUT CRISP WITH
BALSAMIC VINEGAR AND BASIL SYRUPS
Source: The Inn Chef: Creative Ingredients, Sensational Flavors by Michael Smith
Servings: 4
TIMING:
The ice cream can be made several days in advance and kept frozen. Make pine-nut crisps several days in advance and store in an airtight container. Syrups can also be made ahead of time. Caramel garnish is very fragile, but will keep several days in an airtight container cushioned with paper towel.
THE PINK PEPPERCORN ROASTED STRAWBERRIES
1 Pint of strawberries
1 tablespoon / 15 ml olive oil
1 rounded teaspoon / 5 ml pink peppercorns, coarsely ground
2 tablespoons / 30 ml turbinado sugar (or other raw sugar)
Preheat oven to 400 degrees.
Hull and quarter strawberries and place them in a large bowl. (If strawberries are small, leave them whole). Toss with olive oil and ground pink peppercorns.
Spread strawberries across an 8x8" roasting pan or an ovenproof fry pan. Roast for approximately 20 minutes, or until strawberries are soft and syrup begins to form.
THE CARAMEL ICE CREAM
1 cup / 250 ml sugar
1/2 cup / 125 ml water
2 cups / 500 ml heavy cream
2 cups / 500 ml milk
8 egg yolks
1 tablespoon / 15 ml vanilla
1/2 teaspoon / 2 ml salt
In a medium, heavy saucepan over low heat, melt the sugar and water, swirling gently just to dissolve it. Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form. This will prevent the syrup from crystallizing.
When it reaches an even deep golden brown, or reaches 340 degrees f on a candy thermometer, add the cream and the milk (the caramel will bubble furiously). Bring the mixture to a simmer, stirring to dissolve the caramel.
In a medium bowl, whisk together the egg yolks, vanilla, and salt. Whisking constantly, slowly add the hot caramel.
Return the mixture to the pot and heat over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon. This will take just a few minutes more.
Strain the custard through a fine-mesh strainer and chill it quickly by placing it in the freezer or in an ice bath for 15 minutes.
Freeze the custard in an ice-cream maker following the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze it until hard.
THE PINE NUT CRISPS
1/3 cup / 75 ml corn syrup
1/3 cup / 75 ml sugar
4 tablespoons / 60 ml butter
1/3 cup / 75 ml pur ed pinenuts
1/4 cup / 70 ml lightly toasted whole pine nuts
Preheat oven to 350 f/ 180 c
Place the corn syrup, sugar and butter in a small saucepan over medium heat. Stir until the butter melts and the ingredients are combined. Add the pur ed pine nuts and remove from heat, stirring until a smooth batter is formed. Stir in the toasted pine nuts. Refrigerate the batter overnight.
Remove the batter from refrigerator a 1/2 hour before baking to allow the batter to soften.
Lightly oil a baking sheet, then form balls with 1 tablespoon / 15 ml of chilled cookie batter. Place the balls 4 inches apart on the baking sheet. Bake until the batter spreads out and turns a deep golden brown, about 10 minutes.
Let the cookies cool for a few minutes until they become pliable.
Working quickly, invert each cookie onto a small cup (or other forms like inverted muffin tins, small bowls, all lightly oiled with cooking spray) and press the sides of the cookie down to form a cup shape.
If the cookies have cooled too much, they will be harder to form without breaking; return them to the oven briefly if necessary. Let the cookie cups cool completely, and remove the form the forms.
Store the cookie cups in an airtight container until ready for use.
BALSAMIC VINEGAR SYRUP
2 cups / 500 ml good quality Balsamic Vinegar
1/2 cup / 125 ml sugar
Place the vinegar and sugar in a small saucepan and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce is thick enough to coat the back of a spoon and the volume has reduced by 2/3.
When syrup has cooled, place in a squeeze bottle.
BASIL SYRUP
1/2 cup / 125 ml sugar
1/2 cup / 125 ml water
1/2 cup / 125 ml fresh basil leaves
In a medium, heavy saucepan over low heat, melt the sugar and water, swirling gently just to dissolve it. Increase the heat to high and gently boil the syrup.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form (to prevent the syrup from crystallizing). Pour syrup into a food processor.
Steam basil leaves for 1 minute in a vegetable steamer. Place basil leaves in food processor with the syrup, and puree until smooth.
Strain syrup through a fine mesh strainer, and pour into a squeeze bottle.
THE CARAMEL GARNISH
2 cups sugar
1 cup water
2 tablespoons corn syrup
Juice of half a lemon
On a counter top balance a clean, wooden dowel a foot a foot above parchment paper.
In a medium, heavy saucepan over low heat, melt the sugar corn syrup and water, swirling gently to dissolve.
Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour. When caramel reaches a boil, add the juice of half a lemon.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form (this will prevent the syrup from crystallizing). Shock the syrup by placing the pan briefly in an ice bath, then transfer it to a counter top.
Working quickly, drizzle caramel over dowel in several quick motions. If caramel thickens in pan, reheat over medium-high heat until softened.
Carefully gather caramel off the dowel and form the warm strands into loose balls. Caramel garnishes can also be stored in an airtight container for later use.
THE PLATE! (HOW TO ASSEMBLE THE FINAL PRESENTATION)
Place a cookie cup on a clean plate. Drizzle basil and balsamic syrups onto plate. Place a spoonful of roasted strawberries into cup, followed by a spoonful of caramel ice cream. Top with a caramel cloud and a sprig of fresh basil.
PINK PEPPERCORN ROASTED STRAWBERRIES WITH
CARAMEL ICE CREAM IN A PINE NUT CRISP WITH
BALSAMIC VINEGAR AND BASIL SYRUPS
Source: The Inn Chef: Creative Ingredients, Sensational Flavors by Michael Smith
Servings: 4
TIMING:
The ice cream can be made several days in advance and kept frozen. Make pine-nut crisps several days in advance and store in an airtight container. Syrups can also be made ahead of time. Caramel garnish is very fragile, but will keep several days in an airtight container cushioned with paper towel.
THE PINK PEPPERCORN ROASTED STRAWBERRIES
1 Pint of strawberries
1 tablespoon / 15 ml olive oil
1 rounded teaspoon / 5 ml pink peppercorns, coarsely ground
2 tablespoons / 30 ml turbinado sugar (or other raw sugar)
Preheat oven to 400 degrees.
Hull and quarter strawberries and place them in a large bowl. (If strawberries are small, leave them whole). Toss with olive oil and ground pink peppercorns.
Spread strawberries across an 8x8" roasting pan or an ovenproof fry pan. Roast for approximately 20 minutes, or until strawberries are soft and syrup begins to form.
THE CARAMEL ICE CREAM
1 cup / 250 ml sugar
1/2 cup / 125 ml water
2 cups / 500 ml heavy cream
2 cups / 500 ml milk
8 egg yolks
1 tablespoon / 15 ml vanilla
1/2 teaspoon / 2 ml salt
In a medium, heavy saucepan over low heat, melt the sugar and water, swirling gently just to dissolve it. Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form. This will prevent the syrup from crystallizing.
When it reaches an even deep golden brown, or reaches 340 degrees f on a candy thermometer, add the cream and the milk (the caramel will bubble furiously). Bring the mixture to a simmer, stirring to dissolve the caramel.
In a medium bowl, whisk together the egg yolks, vanilla, and salt. Whisking constantly, slowly add the hot caramel.
Return the mixture to the pot and heat over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon. This will take just a few minutes more.
Strain the custard through a fine-mesh strainer and chill it quickly by placing it in the freezer or in an ice bath for 15 minutes.
Freeze the custard in an ice-cream maker following the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze it until hard.
THE PINE NUT CRISPS
1/3 cup / 75 ml corn syrup
1/3 cup / 75 ml sugar
4 tablespoons / 60 ml butter
1/3 cup / 75 ml pur ed pinenuts
1/4 cup / 70 ml lightly toasted whole pine nuts
Preheat oven to 350 f/ 180 c
Place the corn syrup, sugar and butter in a small saucepan over medium heat. Stir until the butter melts and the ingredients are combined. Add the pur ed pine nuts and remove from heat, stirring until a smooth batter is formed. Stir in the toasted pine nuts. Refrigerate the batter overnight.
Remove the batter from refrigerator a 1/2 hour before baking to allow the batter to soften.
Lightly oil a baking sheet, then form balls with 1 tablespoon / 15 ml of chilled cookie batter. Place the balls 4 inches apart on the baking sheet. Bake until the batter spreads out and turns a deep golden brown, about 10 minutes.
Let the cookies cool for a few minutes until they become pliable.
Working quickly, invert each cookie onto a small cup (or other forms like inverted muffin tins, small bowls, all lightly oiled with cooking spray) and press the sides of the cookie down to form a cup shape.
If the cookies have cooled too much, they will be harder to form without breaking; return them to the oven briefly if necessary. Let the cookie cups cool completely, and remove the form the forms.
Store the cookie cups in an airtight container until ready for use.
BALSAMIC VINEGAR SYRUP
2 cups / 500 ml good quality Balsamic Vinegar
1/2 cup / 125 ml sugar
Place the vinegar and sugar in a small saucepan and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce is thick enough to coat the back of a spoon and the volume has reduced by 2/3.
When syrup has cooled, place in a squeeze bottle.
BASIL SYRUP
1/2 cup / 125 ml sugar
1/2 cup / 125 ml water
1/2 cup / 125 ml fresh basil leaves
In a medium, heavy saucepan over low heat, melt the sugar and water, swirling gently just to dissolve it. Increase the heat to high and gently boil the syrup.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form (to prevent the syrup from crystallizing). Pour syrup into a food processor.
Steam basil leaves for 1 minute in a vegetable steamer. Place basil leaves in food processor with the syrup, and puree until smooth.
Strain syrup through a fine mesh strainer, and pour into a squeeze bottle.
THE CARAMEL GARNISH
2 cups sugar
1 cup water
2 tablespoons corn syrup
Juice of half a lemon
On a counter top balance a clean, wooden dowel a foot a foot above parchment paper.
In a medium, heavy saucepan over low heat, melt the sugar corn syrup and water, swirling gently to dissolve.
Increase the heat to high and boil the syrup, gently swirling the caramel as it begins to colour. When caramel reaches a boil, add the juice of half a lemon.
Using a pastry brush, brush down sides of the saucepan with water as the syrup begins to form (this will prevent the syrup from crystallizing). Shock the syrup by placing the pan briefly in an ice bath, then transfer it to a counter top.
Working quickly, drizzle caramel over dowel in several quick motions. If caramel thickens in pan, reheat over medium-high heat until softened.
Carefully gather caramel off the dowel and form the warm strands into loose balls. Caramel garnishes can also be stored in an airtight container for later use.
THE PLATE! (HOW TO ASSEMBLE THE FINAL PRESENTATION)
Place a cookie cup on a clean plate. Drizzle basil and balsamic syrups onto plate. Place a spoonful of roasted strawberries into cup, followed by a spoonful of caramel ice cream. Top with a caramel cloud and a sprig of fresh basil.
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