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| Desserts from the Food Studio & South City Kitchen Gary’s Recipes: Lemon Basil Bombe (available at The Food Studio) - lemon-basil parfait encased in vanilla ice-cream with citrus sauce For the Bombe: 2 tsp. lemon juice _ cup water 1 cup sugar 6 egg yolks 2 lemons, zested _ cup lemon juice 1 oz. basil 2 cups heavy cream, whipped to soft peaks vanilla ice cream croquant, toasted chopped coconut or graham cracker crumbs Combine the water, lemon juice and sugar. Bring to a boil in a non-aluminum pot until the syrup reaches 240 degrees (softball stage). While the sugar is cooking, whip the egg yolk in a mixer until thick and foamy. With the machine running, add the lemon syrup slowly down the side of the bowl. Continue mixing until cool (the mixture should be thick and foamy). Combine the basil, lemon juice and a few drops of water in a food processor or blender and process until it is almost smooth. (If the mixture will not process properly, add a little more water.) Fold the purée, whipped cream and lemon zest into the egg syrup mixture then refrigerate. Line a loaf pan with plastic wrap and make sure there are no air pockets. With a spatula, spread semi soft vanilla ice cream along the inside walls of the pan _” thick. Place into freezer to harden. Once hardened, remove from the freezer and fill with the bombe mixture and place back into the freezer. Once the bombe mixture has hardened, remove from the freezer and carefully dip the pan into warm water for 10 seconds. Pull the bombe out of the pan and remove the plastic wrap. Coat the frozen bombe with croquant, toasted chopped coconut or graham cracker crumbs. Slice and serve or wrap in plastic and store in the freezer for up to a month. For the citrus sauce: 1 cup orange juice _ cup grapefruit juice _ cup lemon juice 2 tbs. corn starch 1 _ tbs. sugar Method: Mix enough of the orange juice with the corn starch to make a thin paste with no lumps. Add the mixture back to the remainder of the orange juice. Combine with other juices and sugar. Bring to a boil in a non-aluminum sauce pot and hold at the boil for 2 minutes. Remove from the stove and strain through a fine-mesh chinois or strainer and chill. Chocolate Cake with Ganache Frosting (available at South City Kitchen) Cake: 1 cup brown sugar 1 cup granulated sugar 1 _ cup cake flour 1 cup cocoa powder 1 _ tsp. baking powder 1 _ tsp. baking soda _ tsp. instant coffee 1 tsp. salt 2 eggs 1 cup milk _ cup melted butter 1 tsp. vanilla 1 _ cup very hot water Combine all dry ingredients and sift. Add eggs, butter, milk and vanilla. Mix 3 minutes on medium speed. Scrape bowl. Gradually add water. Bake in cake pans at 325 degrees for about 35 minutes or until done. Cool. Frost with ganache. Ganache: 1 lb., 8 oz. of good-quality dark chocolate 1 _ cup buttermilk 2 cups sour cream _ cup 10x confectionary sugar Melt chocolate over double boiler. In a separate pan, heat buttermilk, sour cream and sugar until warm. Mix cream mixture into chocolate. Stir until spreading consistency. Use immediately or refrigerate. If frosting begins to stiffen, put in microwave to soften. Chocolate Gold Yield: 6 cups Ingredients: 3 tbs. water _ cup sugar 3 eggs, large 9 oz. good quality dark chocolate 3 tbs. butter, soft 1 _ cup heavy cream 8 oz. box of chocolate wafer cookies 1 recipe Chocolate Ganache Method: Whip the cream to soft peaks and refrigerate. Bring the sugar and water to a boil and cook to 250 degrees. While sugar is cooking, whip the eggs in a mixer on the second speed. When the sugar reaches 250 degrees, slowly add it to the eggs. Pour it slowly in a steady stream down the side of the bowl while the mixer is still running. When all of the sugar has been added, continue mixing until the mixture is cool. While the egg and sugar mixture is whipping, place the chocolate and butter over a double boiler and melt. When the eggs have tripled and stiffened, fold into the chocolate. Fold whip cream into the chocolate mixture. Line a deep cake pan with plastic wrap. Line the bottom of the pan with chocolate wafer cookies so that the pan is fully covered. Fill pan with chocolate mousse. Freeze overnight. Make ganache recipe and keep slightly warm. Pull mousse from freezer and dip into hot water for 10 seconds. Unmold mousse from pan. Remove plastic and place mousse (cookie side down) on a cooling rack over a sheet pan. In an even motion, pour ganache over mousse to coat entire cake. Tap pan on counter to shake of excess ganache. Place in refrigerator for 20 minutes. Transfer to serving plate. Garnish with whip cream and fresh berries. |
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