A Day Spent Canning: Grapefruit Marmalade, Orange Marmalade, Pumpkin Cranberry Chutney

Yesterday I spent the day canning. One of the things we want to be able to offer for the business is choices of homemade spreads for scones. My plan is to buy fruit whenever it is in season, fresh and relatively cheap. I will then make various jams, jellies, marmalades, curds, etc. to store for later.

If you haven't canned before, you will probably find it easier than you think. It's more logistics than anything. You just need a large pot with some sort of insert to keep your glass from directly contacting the hot bottom. The jars are kept submerged in simmering water to stay sterile until you need them, and the same with the lid rings and seals in a separate pot. When it is time to actually fill the jars, having done your mise en place is really important. That includes having a tool to lift out the jars. I have a magnet on the end of a long plastic rod which is really useful for retrieving seals and lids.

To can something, you pull out a hot jar, dumping the water back into the pot. Fill the jar, leaving adequate airspace at the top (this will vary by the size of the jar, and what you are canning. Clean the rim, and place a seal on top. Screw a ring on, just tight enough to keep the seal in place. The seal needs to be able to allow air bubbles to escape. The sealed jars are returned to the water, and completely submerged. They need to sit in the boiling water for a length of time, which will again vary by the size of the jar and what is in it.

A classmate had given me three large, ripe white grapefruit, so I decided to make marmalade out of them. The recipe I adapted is this one from about.com. I peeled the grapefruit with a sharp vegetable peeler, then went back over the peel with a sharp knife, to eliminate any remaining white pith. I then cut the peels into a fine julienne. I then peeled the remaining pith off the grapefruit, and carefully cut out supremes from the inner membranes. I did squeeze out as much juice as possible from the remaining core.

The cores were wrapped in cheesecloth, and cooked with everything else to help add pectin for jelling. I didn't trust it to jell naturally, however, so added a pouch of liquid pectin. The juice, segments, and zest are cooked with a little water and a whole lot of sugar until it reaches 220 F. It takes a while to get there, a lot of water has to evaporate to allow it to get to that temperature.

Once it got to the required temperature, I added the liquid pectin, and cooked it further. Finally, the cheesecloth bag was removed, and squeezed to get out as much marmalade as possible. The result was canned.

It turned out having a very strong grapefruit taste. Despite the huge amount of sugar, it retains a lot of the grapefruit bitterness. You may need to be a grapefruit fan to like this.

I had a lot of oranges left over from the SCA lunch we did last weekend. I thought was a good idea to use alt east some of them for orange marmalade.  All the orange marmalade recipes I found included lemons. I adapted this one from Sure Jell. It had me cook the fruit with the pectin first, then add the sugar. I realize now that the recipe expects powdered pectin, not liquid. It worked, so no complaints. I think next time I'll do it the same as the above recipe.

I did the same with the peels as above. I removed them from the fruit, cleaned them up with a sharp knife, and julienned them. I sectioned the fruit the same way.

The peels were simmered with a little baking soda in water for a bit, then the fruit and juice added. This was simmered some more, Then measured out. The recipe wants exactly 4 cups of fruit and peel mixture. Luckily for me, that is exactly what I had.

The mixture is brought to a boil, have the pectin added, then brought back to a boil. The sugar is added, and it is once again brought back to a boil. It is cooked for one minute, then removed from the heat, and canned.

It has a nice orange flavor, and the lemons help give it a bit of sharpness.

One trick I figured out with the marmalades. If you do not want all the peel to end up at the top of the jar, while the jars are cooling and the jell is setting, every five or ten minutes give the jars a good shake. As it gets thicker, it gets harder for all the peel to float to the top.

After Thanksgiving, we had a very nice pumpkin that we cut up and froze the meat. We wanted to do something with it. However, the National Center for Home Food Preservation (of course there is a National Center for Home Food Preservation) does not recommend canning pumpkin butter. Pumpkin butter is too low acid to be safely canned using the water bath method.

Chutneys, however, are a pickled product. All the added vinegar makes it more than acidic enough to can. I started with this recipe, but replaced the dried cranberries with fresh, added currants, and used date molasses rather than maple syrup.

I caramelized sliced onion in olive oil, then added the pumpkin, cranberries, currants, minced Serrano chili, molasses, date molasses, cinnamon sticks, whole cloves, minced ginger, apple cider vinegar, balsamic vinegar, salt, and a little water. This was allowed to simmer for forty five minutes, until thick, and the pumpkin and cranberries tender.

This was then canned.

It is a really nice sweet, spicy, vinegary mix. I could just eat a bowl with a spoon. Will make a great butter for scones.

Recipes

Grapefruit Marmalade

3 large, ripe white grapefruit

7 cups sugar

1 pouch liquid pectin

4 cups water

Use a vegetable peeler to remove skin. Use a sharp knife to remove any remaining white pith on the zest. Cut the strips of peel into a fine julienne. 

Remove remaining pith from the fruit, and cut out the sections of fruit without taking any inner membrane. squeeze out any juice from the remaining cores. Wrap cores in cheesecloth, and tie securely.

Place peel, fruit, juice, water, and sugar in a large pot over medium heat. Once it comes to a simmer and the sugar is dissolved, add the cheesecloth with the cores.

Allow to simmer until mixture reaches 220 F. Add in pectin. bring back to a simmer, cook for seven minutes. Remove cheesecloth bag, squeezing out as much liquid as possible. Remove pot from heat, allow to stand for five minutes. Ladle into jars, seal and process in a water bath for ten minutes.

Makes 7 half pint jars.

Orange Marmalade

4 large navel oranges

4 small lemons

2 1/2 cups water

1/8 tsp. baking soda

1 pouch liquid pectin

5 1/2 cups sugar

Use a vegetable peeler to remove skin. Use a sharp knife to remove any remaining white pith on the zest. Cut the strips of peel into a fine julienne. 

Remove remaining pith from the fruit, and cut out the sections of fruit without taking any inner membrane. squeeze out any juice from the remaining cores.

Place peels, water, and baking soda in a pan over medium heat. Bring to a simmer, cook 20 minutes. Add fruit and juice, bring back to a simmer, cook another ten minutes.

Transfer mixture to a large pot. Bring to a full boil, add pectin. Bring back to a boil. Add sugar. Bring back to a boil, cook for one minute, stirring constantly.

Remove from heat. Ladle into jars, process in a water bath for 10 minutes.

Pumpkin Cranberry Chutney

1 onion, cut into thin slices

2 Tbsp. olive oil

1 1/2 lbs. fresh or fresh frozen pumpkin, cut into 1/2" cubes

4 oz. fresh or fresh frozen cranberries, rough chopped

4 oz. currants

2 cups apple cider vinegar

1/2 cup water

1/2 cup date molasses

1/4 cup molasses

2 Tbsp. balsamic vinegar

1 Serrano chili, minced

2 Tbsp. fresh ginger, minced

2 cinnamon sticks

6 whole cloves

1 Tbsp. kosher salt

2 Tbsp. yellow mustard seeds

In a large pot over medium high heat, add olive oil. Add onion, cook until caramelized. Add the rest of the ingredients. Bring to a simmer, cook for 45 minutes, stirring occasionally. 

When mixture is thickened, and pumpkin and cranberries are tender, ladle into jars. Process in a water bath for 15 minutes.

Happy Eating!

Chocolate Class: Two Dipped Chocolates

Yesterday we dipped two of the fillings we had prepared last Thursday. One of them, the lemon vanilla white chocolate praline, turned out too soft to dip. It is, however, the right consistency for filling molded chocolates, so we will see it next week.

So, the fillings we did dip were a caramel, and a milk chocolate raspberry ganache with a layer of raspberry pate de fruit. Pate de fruit (pronounced more like 'paw de fweee' (it's French)), is fruit jellies. It utilizes pectin, the jelling agent in most jams and jellies. You can use gelatin, but it results in a more rubbery texture than pectin.

The pate de fruit is fairly easy to produce. It involves cooking raspberry puree, sugar, and pectin. The sugar is divided in half; one half is mixed with the puree, the other half with the pectin. Pure pectin cannot just be added to hot liquid. It would just seize up immediately, and give you a rubbery ball. It is mixed with sugar to give it time to become incorporated. The puree and sugar mixture is brought to a boil, and then the pectin and sugar mixture is added. The whole thing is whisked vigorously for a minute and a half to two minutes, until it becomes fairly stiff. It must be spread quickly in a plastic wrap lined pan. It will cool and firm quickly.

The raspberry ganache has milk and dark chocolate, corn syrup, cream, raspberry puree, butter, and raspberry liqueur. The butter helps add back the fat lost when some of the cream is replace with fruit puree. The liqueur is added at the very end, to prevent cooking it out. This is poured over the pate de fruit, and smoothed flat. Let everything sit for several hours, or over night, to become firm.

The caramel involves cooking sugar and corn syrup to hard crack stage (300 F), then stirring in butter, cream, vanilla, and salt, then bringing it back to a boil, and cooking it to a very precise 246 F. The point of the precision is the texture of the caramel. If you cook it too long, it will be too chewy, and tend to stick to the teeth. If the temperature is too low, it will be too soft to hold its shape to be dipped. Once the caramel is at the correct temperature, it should be spread quickly over a pan lined with aluminum foil, and greased. Let stand several hours, or over night, to harden.

Once everything is set, it needs to be footed. This means a thin layer of tempered chocolate is spread over one side. Once hardened, this will provide a slick surface that will make it easier to slide the dipped chocolate off onto parchment paper.

Once the footing is set, the candy can be placed chocolate side down on a cutting board, and cut to size. We cut the raspberry candies to one inch squares, and the caramels to 1 inch by 1 1/4 inch rectangle.

At this point, you can arrange your dipping station. Place the cut candies on a tray on one side, your bowl of tempered chocolate in the middle, and a parchment lined pan on the other. You will want food handlers gloves on. As I am left handed, I placed the candies on my right, and the tray on my left. Similar to breading, you keep one hand away from the messy stuff. You pick up a candy, and drop it footed side up into the tempered chocolate. With the other hand, using a dipping fork, press down on the footed side to submerge the candy, then roll the fork to bring the candy to the surface on top of the fork. Tap the fork on the edge of the bowl to remove as much chocolate as possible, then wipe the bottom of the fork on the edge of the chocolate bowl. Gently slide the candy off the fork onto parchment.

At this point, you can do whatever manipulations you want. For the caramels, we pressed one tine of

a dipping fork into the chocolate to create a diagonal line, then garnished them. We experimented with a number of garnishes, including sea salt, hickory smoked salt, balsamic salt, and candied cocoa nibs. For the raspberry candies, we place a bit of chocolate transfer sheet on top. Transfer sheets are sheets of acetate with patterns printed in colored cocoa butter. They come in a bewildering variety of patterns. The transfer sheet is placed on the wet, unset chocolate, then gently pressed into place. It is let to sit until then chocolate is completely set. The acetate then can be peeled off, leaving a pattern embedded in the chocolate.

Both these candies came out really nice. The caramel is smoothly textured, and soft. The raspberry has a rich, silky mouth feel, with a lot of the tartness of the raspberry coming through.

On an unrelated note: I have yet to hear from anyone on the banner design contest. All y'all that repeatedly ask about me cooking for you, now is your chance. I will come to you with food, and cook it. All you need to do is create a cool banner for the top of the blog. Way too many of you are talented artists to let this go by.

All recipes courtesy of Chef James Foran.

Recipes

Caramel for Dipped Chocolates

9.5 oz. by wt. sugar
1 cup corn syrup
1 oz. by wt. butter
2 cup cream
1 tsp. salt
2 tsp. vanilla extract

Line a 9" x 13" pan with aluminum foil. Grease pan well.

Place sugar and corn syrup in a heavy bottomed saucepan over medium to medium high heat. Using a clean pastry and plain water, wash down the inside of the pan twice, to remove any excess sugar crystals. Cook sugar mixture to hard crack stage (300 F).

Remove from heat, whisk in butter. Whisk in cream, salt, and vanilla. Return to heat, cook to 246 F. Remove from heat, spread caramel evenly in greased pan.

Raspberry Pate de Fruit

5 oz. by wt. raspberry puree
4.25 oz. by wt. Granulated sugar
2 Tbsp. pectin
Spray an 8" x 8" pan very lightly with oil. Use this to hold in place a lining of plastic wrap.

 Mix together half the sugar and the pectin.

 Place the puree and the other half of the sugar in a heavy saucepan over medium to medium high heat. Bring to a boil. Whisk in the sugar and pectin mixture. Bring to a full boil. When at a boil, whisk mixture for 1 1/2 - 2 minutes continuously, until mixture is very thick. Quickly spread evenly in lined pan.

Milk Chocolate Raspberry Ganache

6 oz.by wt. milk chocolate
1 oz. by wt. 58% chocolate
2 oz. heavy cream
1 tsp. corn syrup
2 1/2 Tbsp. raspberry puree
1/4 oz. by wt. butter, softened
1 1/2 tsp. raspberry liqueur

Chop chocolates fine, and place together in a bowl.

In a heavy bottomed saucepan over medium heat, combine cream, corn syrup, and puree. Bring just to a boil. Pour over chocolate, and cover. :Let stand two minutes. Whisk together chocolate and cream until smooth. Add butter, whisk in thoroughly. Whisk in liqueur. If  ganache feels grainy, or is not thick and smooth, use a immersion blender to emulsify chocolate and cream.

Spread over top of pate de fruit.

Happy eating!

Chocolate Class: Preparing to Dip

Thursday's class was about preparing centers to dip in tempered chocolate this coming Wednesday. We created three candies to dip. The first was a caramel. The second was a vanilla lemon white chocolate praline. The third had two layers, a raspberry pate de fruit and on top of that a raspberry milk chocolate ganache.

Next Wednesday we will cut and dip the candies in tempered chocolate. I will put up recipes and pictures after that.

Just a quick note to keep everyone abreast of progress.

A Summer Picnic Dinner

 

In the summer the San Diego Zoo is open late into the evening. A good friend offered to trade entrance to the Zoo for a picnic dinner. We thought that was more than fair, and a great way to enjoy her company.

I knew she was trying to eat healthy, so I made a couple of wraps with a multi-grain flat bread, a quinoa salad with fresh herbs and vegetables, and a nice fruit salad with a light honey poppy seed vinaigrette.

For the wraps, I used Flatout Multi-Grain with Flax. It is a hearty and sturdy, but still soft, flat bread that is great for wraps. I made two kinds. I made a curried egg salad, and maple pomegranate glazed grilled chicken with a candied ginger aioli. The egg salad had a combination of mayonnaise and Greek yogurt, with some curry powder and hot curry paste, and some diced celery for crunch. For the chicken, I grilled the breasts, glazing them with the maple pomegranate glaze I used back at the chicken tasting party. When cool, I sliced them into strips across the grain. To go with the chicken, I made an aioli with apple and lingonberry vinegar and candied ginger. I added some fresh bronze leaf lettuce to the wrap.

The quinoa salad was cooked quinoa, with diced tomatoes, red bell pepper, onion, mint, cilantro, and a little cumin. I used a couple of small, ripe cluster tomatoes that had nice, firm flesh. The quinoa expands much more than rice or barley, so two cups of dry quinoa made two quarts of quinoa salad.

The fruit salad had nectarine, banana, strawberries, strawberry orange, and blueberries. I made a light honey poppy seed vinaigrette with orange muscat champagne vinegar. The fruity character of this vinegar really enhanced the flavors of the fruit in the salad. A touch of honey counterbalanced the acid in the fruit and vinegar nicely.

For dessert, I brought a selection of the chocolates I made the other day in class.

It was a lovely evening. The weather was perfect. We got to watch another friend perform on the didgeridoo, then wandered and chatted.

Recipes

Curried Egg Salad

6 hard boiled eggs, chopped
2 stalks celery, diced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 Tbsp. curry powder
1 tsp. hot curry paste
salt to taste

In a bowl, mix mayonnaise, yogurt, curry powder, curry paste, and salt.

In another bowl, combine celery and egg. Add enough dressing to moisten and coat.

Candied Ginger Aioli

3 egg yolks
1 Tbsp. candied ginger, finely minced
2 Tbsp. apple and lingonberry vinegar
1 cup olive oil
salt to taste

Whisk together egg yolks, ginger, salt, and vinegar. Slowly drizzle in olive oil, whisking vigorously, until emulsion thickens.

Quinoa Salad

2 cups dry quinoa
4 cups water
1/2 small yellow onion, diced
2 small ripe tomatoes, diced
1 large red bell pepper, diced
1/4 cup minced cilantro
1/4 cup chiffonade of mint
1 tsp. ground cumin
salt to taste

Place quinoa and water in a rice cooker. Cook until done. Remove from heat, allow to cool to room temperature. Mix in rest of ingredients, chill in refrigerator until ready to serve.

Fruit Salad with Honey Poppy Seed Vinaigrette

1 ripe banana, sliced
1 nectarine, peeled, pitted, and sliced
1 strawberry orange, cut into supremes
5 large strawberries, hulled and sliced
1/3 cup fresh blueberries
1/3 cup vegetable oil
1/4 cup honey
2 Tbsp. orange muscat champagne vinegar
1 Tbsp. poppy seeds
pinch of salt

In a bowl, mix together fruit, set aside.

In another bowl, whisk together oil, vinegar, honey, poppy seeds, and salt until an emulsion  forms. Poor over fruit, Chill until ready to serve.

Happy eating!

 

Apple, Pear, and Sour Cherry Compote

I wanted to make an interesting accompaniment for breakfast. I was planning on bacon and Cheddar omelets, but I did want some fruit to go with them. I had a couple of ripe pears that needed used, and plenty of apples. I added some canned sour cherries and raisins. I used some sauvignon blanc and a little of the juice from the cherries for the liquid. I flavored it with a little ginger, cinnamon, and cayenne powder.

I cooked it down until most of the liquid was gone. I served it warm with the omelet.

I liked this a lot. The pears were good and ripe, and the cherries added enough acid to balance it out.

Apple, Pear, and Sour Cherry Compote

2 apples, peeled, cored, and sliced thin
2 pears, peeled, cored, and sliced thin
3/4 cup canned sour cherries, drained
1/2 cup raisins
1/3 cup sugar
2 cups dry white wine
1/2 cup liquid from cherries
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. cayenne powder

Place all ingredients in a sauce pan over medium heat. Cook, stirring occasionally, until apples are tender. Continue cooking until most of the liquid is reduced.

Gaslight Gathering: Friday Port of Call

Last weekend was Gaslight Gathering, a major steampunk event in San Diego. The spouse and I, with another couple, were in charge of running the hospitality suite and one of the teas. The four of us, along with all our staff, were responsible for providing food and drink for the attendees, who probably numbered around 1200.

We kept the bathtub full of sodas and bottled water on ice, provided coffee and hot water for chocolate and tea, and kept up an array of snacks, including chips, veggies, dips, humus, cookies, and candies.

One thing I very much like about this convention is that it explicitly contains a LARPish element. The conceit is that the convention takes place on a giant luxury airship, the Gaslight. In keeping with that theme, we like to refer to the hospitality suite as the Observation Lounge. We also do various 'ports of call', were we say the airship is docked at some city, and we are providing a taste of the local cuisine.

This year, we wanted to keep to the nautical theme, so went with two very different islands. Friday's port of call was Rapa Nui (Easter Island). For that, I made a Polynesian pulled pork, and a fruit pudding called po'e. The pork was slow cooked with liquid smoke and sea salt. The pudding was made from banana, mango, and papaya, and served with a dollop of coconut cream and a sprinkling of brown sugar. To make my life easier, I made little individual puddings in mini-muffin liners, rather than a big pudding that would have to be shared out.

Unfortunately, I did not get any good pictures of the food at the ports of call either day. If anyone else did, and would be willing to let me use them, I'd greatly appreciate it.

Recipes

Polynesian Pulled Pork

20 lbs boneless pork shoulder
1/2 cup coarse sea salt
1/4 cup liquid smoke
1/2 banana, split lengthwise

Trim excess fat from pork. Thoroughly rub liquid smoke over entire surface of pork shoulder. Do the same with the sea salt. Place pork in a crock pot. Lay banana half on top, cover. Turn on to high, until pot comes up to temperature, about 3 hours. Turn to low, cook another 16 hours. An hour before service, remove banana. Shred pork, return to crock pot. Let cook in the juice uncovered for one more hour.

Po'e (Tahitian Fruit Pudding)

4 cups banana puree
3 cups mango puree
1 cup papaya puree
1cup brown sugar
4 tsp. vanilla extract
2 cups corn starch
1 cup coconut milk
brown sugar to garnish

Pre-heat oven to 350 F.

Mix together fruit purees, sugar, vanilla, and corn starch. whisk thoroughly to remove any lumps of cornstarch.

Line a mini-muffin tin with paper liners. Carefully fill liners about 2/3 full with pudding mix. Bake for 15 - 20 minutes, or until pudding is firm and springy to the touch.

Remove to a cooling rack. Let cool, refrigerate until serving.

To serve, poor a little coconut cream over each pudding. Sprinkle lightly with brown sugar.

One batch makes about 70 individual puddings.

Happy eating!

Pastry Class: Ice Cream, Frozen Yogurt, Sorbet, and Tuile

This was my last pastry lab. Monday I need to turn in my research paper on my favorite pastry ingredient. I will also take my practical exam. I will draw a random item from five things we have made this semester (cookies, scones, chiffon cake, pate a choux, and creme brulee) and make it. I'm fairly confident. I've made plenty of cookies, scones, and creme brulee, and I have practiced both the chiffon cake and the pate a choux at home. I need to spend a little time reviewing the procedures. We will be given a list of ingredients, and times and temps for baking, but not the instructions.

Anyway, we made a variety of churned frozen desserts. Each table made a different dessert. My table made chocolate malted ice cream. Other tables made French vanilla, black current frozen yogurt, green apple sorbet, and passion fruit sorbet.

I learned what the French in French vanilla actually means. There are two types of ice cream; French and Philadelphia. French has eggs, Philadelphia does not. French style can also be referred to as frozen custard.

Since French style ice cream has eggs, the base must be cooked to 180 F. This will ensure any nasty things get killed.

I personally prefer the richness of the French style. Ice cream without eggs just doesn't have the right mouth feel to me.

I love sorbets. I love fruit flavors, and particularly appreciate a well balanced sweet/tart combination. I like frozen yogurt that actually tastes like yogurt. I thought the black current frozen yogurt was the best. It had a very intense flavor, and a noticeably yogurt tang, but was still balanced.

The green apple was also very good. It had a great granny smith flavor, and they did a great job of capturing the color. That green is just from juicing the apples with the skin on, no coloring agent was added.

The passion fruit was probably a teaspoon of sugar away from greatness. It had a good flavor, but was a hair too tart, even for me.

The vanilla was a good vanilla, using bean rather than extract. Needed warm apple pie, though.

Our chocolate malt wasn't bad. We used mostly milk chocolate, with a little bitter chocolate to up the flavor. Malt is not one of my favorite flavors, though, so it might appeal to someone that really likes malted milk balls.

Tuiles are thin, crisp cookies. The name comes from the French for 'tile'. When just out of the oven they are malleable, and can be shaped. Probably the best known tuile to Americans is the fortune cookie.

The tuile batter is a thick paste that can be spread over a template or stencil. You can buy commercially made stencils, or cut your own out of food grade rubber or plastic.

Place the stencil on a silicon baking mat. Using a small spatula, spread the tuile batter over the stencil. Lift the stencil carefully.

Bake the tuile until light gold in color. Remove from oven, and shape quickly. If the tuile are too rigid to mold, return to the oven briefly to re-heat.

Tuile, like most crisp cookies, must be kept tightly sealed in air-tight containers. They will go stale quickly. They are often used as a garnish for plated desserts.

As always, all recipes are courtesy of Chef James Foran.

Recipes

Vanilla Ice Cream

9 oz by vol. milk
9 oz. by vol. cream
100 g sugar
1 vanilla bean
15 g invert sugar
25 g corn syrup
6 egg yolks
pinch salt

Split vanilla bean in half lengthwise, and scrape out seeds. In a saucepan, combine milk, cream, sugars, and vanilla bean pod and scrapings. Scald milk over medium heat. Temper egg yolks by adding a little of the hot milk mixture to the yolks while whisking. Add egg mixture to rest of the milk mixture. Cook until mixture coats the back of a wooden spoon.

Remove from heat. Stir in salt. Strain. Pour into a metal bowl, and place in an ice bath. Allow to chill completely. Pour base into ice cream freezer, and follow directions for your machine.

Milk Chocolate Malt Ice Cream

12 oz by vol. milk
4 oz by vol. cream
3 1/2 oz by wt. sugar
6 egg yolks
2 oz by wt. milk chocolate , chopped
1/2 oz by wt. dark chocolate, chopped
2 oz. by wt. malt powder

In a saucepan, combine milk, cream, and sugars. Scald milk over medium heat. Temper egg yolks by adding a little of the hot milk mixture to the yolks while whisking. Add egg mixture to rest of the milk mixture. Cook until mixture coats the back of a wooden spoon.

Remove from heat. Stir in chocolates and malt. Wait for chocolate to melt, then thoroughly blend. Strain. Pour into a metal bowl, and place in an ice bath. Allow to chill completely. Pour base into ice cream freezer, and follow directions for your machine.

Frozen Black Currant Yogurt

16 oz by wt. plain yogurt
6 oz. by wt. black currant puree
4 oz by wt. sugar
1 oz by vol. corn syrup
tiny pinch salt

Combine all ingredients, whisk well. Pour base into ice cream freezer, and follow directions for your machine.

Green Apple Sorbet

20 oz by vol. fresh green apple juice
4 oz by vol. corn syrup
juice of 1 lemon
2 oz by vol. simple syrup
tiny pinch salt

Combine sugars, lemon juice, and salt. Clean, cut, and juice apples, adding five ounces  at a time. Strain. Adjust sugar or lemon juice as needed. Pour base into ice cream freezer, and follow directions for your machine.

Passion Fruit Sorbet

2 cups water

6 oz by vol. Passion fruit juice
6 oz by vol. simple syrup
5 oz by vol. corn syrup
tiny pinch salt

Combine all ingredients, whisk well. Adjust sugar as needed. Pour base into ice cream freezer, and follow directions for your machine.

Tuile

4 1/2 oz by wt. butter
6 oz by wt. powdered sugar
4 1/2 oz by wt. egg white
5 1/2 oz by wt. sifted cake flour
1 tsp. vanilla extract
1/8 tsp. salt

In the bowl of a stand mixer, cream together butter and sugar. slowly add egg white, occasionally scraping down bowl.

Add flour in two stages. When smooth, add vanilla and salt. Cover and chill for 1/2 hour.

Pre-heat oven to 325 F.

On a sheet pan lined with a silicon baking mat. Place tuile stencils on mat. Using a small spatula, smooth tuile batter over stencils. Remove stencils, and clean up mat.

Bake 5 - 10 minutes, or until lightly browned. Remove from oven and quickly shape, if desired.

Happy Eating!