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2-929 Corydon Ave. 204-505-1455 frescolio. ca
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Roasted Apple Beignets with Cardamom Anglaise, Bourbon Ice Cream, and Chai Candy Floss
Kristen Chemerika-Lew, Chew
Traditional French fritters get a modern twist from cardamom, bourbon, and chai.
INGREDIENTS
Cardamom Anglaise 2 Tbsp white sugar 3 egg yolks 1 / 8 tsp salt ½ cup 35 % cream ½ cup whole milk 1 Tbsp ground green cardamom
Roasted Apple Beignets 4 granny smith apples, peeled, cored and thinly sliced 1 Tbsp cinnamon 1 cup all purpose flour 2 Tbsp sugar 1 ½ tsp baking powder ¼ tsp salt 2 / 3 cup whole milk 1 egg yolk 1 Tbsp melted unsalted butter 2 egg whites
METHOD
Cardamom Anglaise 1. Whisk together sugar, egg yolks and salt in a small bowl. 2. In a medium sized pot, bring cream, milk and cardamom to a simmer. Slowly pour cream into the egg yolk mixture, whisking quickly. 3. Return mixture to the pot, stirring constantly over low heat until thickened. Strain into a sealable container and refrigerate.
Roasted Apple Beignets 1. Preheat oven to 400 ° F. Toss apples with cinnamon and place on a parchment lined baking sheet in a single layer. Roast until soft and golden brown( about 20 minutes). 2. Using a 2 oz ice cream scoop, form apples into balls and place onto another parchment lined baking sheet. Freeze until firm. 3. Combine dry ingredients in a large bowl. Whisk in milk, egg yolk
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and melted butter. In a separate bowl, whip egg whites to stiff peaks. Fold whites into batter. 4. In a large pot, heat 4 litres of vegetable oil to 335 ° F, using a candy thermometer to control the heat. Make sure the oil is at least 6 inches from the top of the pot. 3. Dip each apple ball into the batter and release gently into the hot oil. Fry until golden brown, turning frequently.
Chai Candy Floss Chai candies are used in a cotton candy machine. Simply follow manufacturer ' s instructions.
Bourbon Ice Cream See ciaowinnipeg. com for recipe.
ASSEMBLY Dust beignets with powdered sugar and serve with cardamom anglaise, chai candy floss and bourbon ice cream.
Yield 8-12 beignets
White Chocolate Cremeux with Miso Ganache, Sesame Brittle, and Green Tea Sorbet
Kristen Chemerika-Lew, Chew
Contrasting textures and temperatures make this an exciting last course.
INGREDIENTS Cremeux 1 / 2 cup white sugar 5 large egg yolks 2 tsp kosher salt 1 1 / 2 cup 3 % milk 1 1 / 2 cup 35 % cream 16 oz white chocolate, chopped
Miso Ganache 1 Tbsp non-GMO miso paste 6 oz white chocolate, chopped 3 / 4 cup 35 % cream
Sesame Brittle 1 cup white sugar 1 / 4 cup water 1 / 2 cup sesame seeds 1 1 / 2 tsp baking soda
48 ciao! / dec / jan / two thousand fourteen