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Vanilla Tasting Plate
Yield: 12 Portions
Tahitian Bean Nougat
Dried Egg Whites | 0.4oz (10g) | |
Granulated Sugar | 1oz (30g) | |
Fresh Egg Whites | 1.7oz (50g) | |
Granulated Sugar | 13.4oz (380g) | |
Pastry Ideale Glucose Syrup (505092) | 4.2oz (120g) | |
Water | 3.5oz (100g) | |
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Honey | 8oz (230g) | |
Orchid Pearl Pure Cocoa Butter (540096), Melted | 1.7oz (50g) | |
Combine dried egg whites with the first amount of sugar, and then add to the fresh egg whites in 5qt bowl. Cook the honey to 248ºF/120ºC, and begin whipping the egg whites when the temperature reaches 225ºF/108ºC. Begin to cook the remaining sugar, glucose syrup, water, and vanilla bean to 311ºF/155ºC. When the honey reaches 248ºF/120ºC, pour in a thin stream into the whipping whites and continue to whip. Once the sugar syrup reaches 311ºF/155ºC, pour in a thin stream into the egg whites and whip on high for 3 minutes. Add the melted cocoa butter, mixing until combined, and warming the sides of the bowl with a torch if needed. Scrape the nougat onto a surface dusted with powdered sugar. Roll out in between two 0.79”/2cm metal bars into a 9”/22.86cm x 12’’/30.48cm slab. Allow to cool before cutting into rounds.
Vanilla Ice Cream
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Whole Milk | 35.3oz (1000g) | |
Egg Yolks | 9 each | |
Granulated Sugar | 4.4oz (125g) | |
Pastry Ideale Inverted Sugar (505093) | 1.8oz (50g) | |
Non-Fat Milk Solids (Milk Powder) | 0.5oz (15g) | |
Pastry Ideale Ice Cream Stabilizer (204219) | 0.2oz (5g) | |
Heavy Cream, 40% Milk Fat | 3.5oz (100g) | |
In a pot, bring the scraped vanilla bean, milk, milk powder, inverted sugar, and ice cream stabilizer to a boil. Whisk together the egg yolks and sugar. Temper the yolk mixture with the dairy mixture and return to the pot. Cook the mixture to 183ºF/84ºC while continuously stirring. Remove from heat, and add the heavy cream. Strain, and chill immediately in an ice bath to bring the temperature down to 39ºF/4ºC. Allow the base to mature for at least 4 hours in the refrigerator before spinning in an ice cream freezer according to the manufacturer’s instructions.
Vanilla Anglaise
Heavy Cream | 8oz (226g) | |
Whole Milk | 8oz (226g) | |
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Egg Yolks | 3.5oz (99g) | |
Granulated Sugar | 4oz (113g) | |
In a medium saucepan, combine the heavy cream and milk and the scraped vanilla bean bring to simmer. Whisk together the sugar and yolks, temper them into the dairy. Using a heat proof spatula over medium heat stir till mixture thickens. Strain and allow it to cool then refrigerate.
Vanilla Pastry Cream
Milk | 13oz (360g) | |
Heavy Milk | 4oz (120g) | |
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Granulated Sugar | 0.4oz (12g) | |
Egg Yolks | 3.5oz (99g) | |
Cornstarch | 1.3oz (37g) | |
In a medium saucepan, combine the heavy cream and milk and the scraped vanilla bean bring to simmer. Whisk together the sugar, yolks and cornstarch, temper them into the dairy. Using a heat proof spatula over medium heat stir till mixture thickens. Strain and allow it to cool then refrigerate.
Dehydrated White Chocolate Mousse
Methocel F50 | 0.2oz (5g) | |
Cold Water | 5.3oz (150g) | |
Granulated Sugar | 1.6oz (45g) | |
Hot Milk | 2.8oz (80g) | |
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Des Alpes Opal White Couverture Coins (500506), Melted | 5.3oz (150g) | |
Egg Whites | 5.3oz (150g) | |
Granulated Sugar | 1.1oz (30g) | |
Using a blender, shear the methocel into the cold water on high speed for 30 seconds. Allow it to hydrate for several hours, and then set for up to one day in the refrigerator. Whip the methocel mix and the first amount sugar on high speed until full volume. Emulsify the milk and scraped vanilla bean into the melted chocolate and set aside. Whip the egg whites on medium speed and add the second amount of sugar when they begin to froth. Whip to soft peaks. Fold the meringue into the chocolate mixture and then fold the methocel mix into this combined mixture. Spread onto a lightly greased PCB Transfer Sheet, Half Sheet Pan (616380) and place in the bottom of a dehydrator; dehydrate overnight until it is crunchy.
Assembly
Frutta Prima Original Tahitian Vanilla Beans (596102) | 1 each | |
Spoon the Vanilla Anglaise into a glass cup, and then pipe the Vanilla Pastry Cream onto a plate. Garnish with the Dehydrated White Chocolate Mousse, Vanilla Micro Sponge, and Tahitian Bean Nougat. Finish with a quenelle of the Classic Vanilla Ice Cream and decorate with a whole Tahitian vanilla bean.