Taste of Spring

Cesar R. Barachina's Taste of Spring.

Yuzu curd, blueberry compote, corn thyme streusel, chocolate petal décor and mango foam by Cesar R. Barachina, Executive Pastry Chef of Pearl River Resort in Choctaw, MS.

 

Yield: 11 servings

Cesar R. Barachina, Executive Pastry Chef, Pearl River Resort, Choctaw, MS.

Yuzu Curd:

1. Have a non-reactive pot ready. Place a cylindrical metal container in an ice bath.

2. Combine yuzu juice, 6.38 oz/181 g of the sugar and orange zest in a pot and bring to a boil.

3. Meanwhile, whip together eggs and remaining 5 oz/142 g sugar until combined.

4. Temper egg mixture with the warm yuzu juice and return to stove and cook until thick and doubled in volume, while whisking constantly. Once thick, remove from stove and strain into the container that sits in an ice bath and cool to 140°F. 

5. Once cool, emulsify the butter into the yuzu mixture with immersion blender. Pipe 1.5 oz/42 g of curd into the bottom of 11 rocks glasses. Place in cooler, reserving remaining curd for assembly.

Blueberry Compote:

1. Place a bain marie into an ice bath and set aside. 

2. Place blueberries, sugar andwater into a pot and bring to a boil (do not overcook the blueberries). Pour the blueberry mixture into the bain marie and allow to chill. 

3. Strain the juice from the blueberries, then using the immersion blender, mix Clear Gel into the blueberry juice. Once juice is smooth, pour back over the blueberries and stir to coat them.

4. Remove blueberries from bain marie and place in small Lexan container and wrap, label and date until needed for assembly.

Corn Thyme Streusel:

1. Place the first 6 ingredients into the bowl of a stand mixer fitted with the paddle attachment and cream until smooth. Turn off mixer and scrape down bowl so that there are no lumps. 

2. Add flour and cornmeal on 1st speed until combined. DO NOT OVERMIX – you want a nice, crumbly texture. Transfer to parchment-lined sheet pan. Bake at 325°F for 25-30 minutes, until toasted. Let cool.  

3. Transfer to food processor and process to a powder. Place into a small Lexan container and wrap, label and date until ready for assembly.

Chocolate Petal Décor:

1. Temper cocoa butter to 84°F (29°C).

2. Wet your work area and place ¼ sheet acetate on top. Press down on sheet to remove air bubbles. 

3. Melt and temper the chocolate. 

4. Dip the tip of a chef’s knife into the tempered chocolate, remove excess chocolate and press it against the acetate sheet to form a petal. Once the acetate sheet is full of petals, pick it up from the table and place into a pvc pipe mold to form a curve. Let set until crystallized. 

5. Once crystallized, fill an air gun with tempered cocoa butter and spray petals. Allow to crystallize, then remove from sheet and place in a container until ready to use.

Mango Foam:

Place all ingredients into bowl of stand mixer fitted with whip attachment and whip until tripled in volume. Place in a pastry bag fitted with St. Honore tip. Wrap pastry bag and refrigerate until ready to use.

Assembly:

1. Take yuzu glasses out of cooler and top with 0.5 oz/14gr of the Corn Thyme Streusel. Tap the glasses to level. 

2. Place 2.5 oz/71 g of the Blueberry Compote on top of the streusel and tap the glass to level out.

3. Place 1.5 oz/43 g of yuzu on top of the compote  and tap glass to level out. Finish off by placing 0.5 oz/14 g of streusel on top of the yuzu. Spread out and tap the glass to level. Pipe 1 oz/28 g Mango Foam across the top of each dessert. Place a chocolate petal at 3 o’clock and then garnish with 2 violets at the end of the foam.