Executive Pastry Chef Jimmy MacMillan’s dessert featuring pineapple cream, ruby grapefruit and spruce gelato.
Yield: 60 servings
Earl Grey Tea Cake:
- 0.7 oz/20 g Earl Grey tea
- 19.7 oz/560 g granulated sugar
- 17.6 oz/500 g whole eggs
- 0.07 oz/2 g salt
- 10.5 oz/300 g heavy cream 35%
- 7 oz/200 g unsalted butter, soft
- 0.14 oz/4 g lemon zest
- 0.14 oz/4 g orange zest
- 1 vanilla bean, scraped
- 17.6 oz/500 g cake flour
- 0.4212 g instant yeast
1. Grind tea to a fine powder. Combine with sugar.
2. Combine eggs, sugar/tea mix, salt and cream. Then mix in soft butter. Pour into butter-lined sheet pan. Rest 1 hour.
3. Bake at 325°F for about 18-22 minutes.
- 2.9 oz/84 g whole milk
- 13.7 oz/390 g pineapple puree
- 9 oz/255 g granulated sugar
- 0.77 oz/22 g gelatin sheets, bloomed and melted
- 22.75 oz/645 g heavy cream, whipped
1. Combine milk, puree and sugar. Dissolve over double boiler. Add melted gelatin. Cool.
2. Fold in whipped cream. Pour mousse into frame and allow to set in cooler.
- 33.8 liq oz/1 lt whole milk
- 10.5 oz/300 g spruce tips, cleaned and ground
- 6.3 oz/180 g granulated sugar
- 6.3 oz/180 g premium gelato base powder
1. Warm milk. Add ground spruce tips and infuse off heat for 20 minutes.
2. Strain milk. Scale and add additional milk to make 33.8 liq oz/1 liter.
3. Combine powdered ingredients and add to milk at 185°F (85°C). Cool quickly; process in gelato batch freezer.
Earl Grey Pudding:
- 8.8 oz/250 g Earl Grey tea (1 lt = 25 g infusion)
- 8.8 oz/250 g whole milk
- 1.76 oz/50 g granulated sugar
- 0.14 oz/4 g agar agar
1. Steep tea. Combine with milk in small saucepot.
2. Combine sugar and agar well. Disperse in liquid, sheer to combine. Bring mixture to boil. Pour into shallow container. Chill to set. Blend until smooth.
Green Tea Tuile:
- 8.1 oz/230 g marzipan
- 6.3 oz/180 g confectioners’ sugar 10X
- 4.2 oz/120 g egg whites
- 8.4 oz/240 g all-purpose flour
- 4.9 oz/140 g whole milk
- 0.42 oz/12 g green tea powder
1. Paddle marzipan with 10X sugar. Add egg whites slowly. Add flour, milk and green tea powder.
2. Spread batter thinly onto a comma-shaped chablon on top of a silicone baking sheet. Freeze.
3. Bake at 350° F for 6 minutes.
- Fresh pineapple, trimmed
- Vanilla extract
1. Cut fresh pineapple into 1/8” squares. Reserve scraps and blend with vanilla extract, salt and honey to taste.
2. Pour blended pineapple mixture over brunoise. Strain before serving.
- 1 Ruby grapefruit
Cut supremes from grapefruit, then cut each into thirds. Store in small amount of grapefruit juice.
- Lemon balm
1. Line a sheet pan and frame with frozen Earl Grey Tea Cake sheet. Spread finished Pineapple Mousse over the top. Freeze; cut into 2” x 1” rectangles.
2. Place a single cake on a plate. Add two pools of Earl Grey Pudding. Add a spoonful of Pineapple Brunoise. Arrange three grapefruit pieces around plate and one on top of cake. Add a single Green Tea Tuile on top of cake and some lemon balm. Serve with a scoop of Spruce Gelato.