White pepper steamed cake, Mutsu sorbet, celeriac mousse, and walnut crumble by Angela Pinkerton of 11 Madison Park in New York, NY
Makes 4 quarter sheet pans
White Pepper Steamed Cake:
- 45.29 oz/1284 g brown sugar
- 24 large eggs, warm
- 24 oz/680 g coconut milk, warm
- 1 lb/456 g coconut butter, warm
- 4 tsp baking soda
- 4 tsp baking powder
- 32 oz/908 g all-purpose flour
- 3 tsp kosher salt
- 1 oz/30 g finely ground white pepper
1. Whip brown sugar and eggs on high speed to ribbon stage. Drizzle in coconut milk, then melted coconut butter, making sure the butter is warm.
2. Sift dry ingredients and add in three additions to egg mixture, keeping whisk attachment on. Scrape down side of bowl and mix just to make sure all the dry ingredients are incorporated. Pour mixture into 4 flat parchment lined 1/4-sheet pans. Bake at 212°F/100°C on steam for about 55-65 minutes, until cakes are spongy and spring back fully when touched. Unmold and cool completely. Store in the refrigerator.
- 6.6 lb/3 kg Mutsu apples, unpeeled, washed, cored, and quartered
- 13.4 oz/380 g granulated sugar
- 11.6 oz/330 g glucose powder
- 2.3 oz/65 g Trimoline
- Malic acid to taste
Cook apples in a sealed bag in oven or in water until soft all the way through. Blend hot with the remaining ingredients, then strain through chinois. Chill. Spin in ice cream machine.
Celeriac Puree and Cream:
- 8.18 lb/3.7 kg heavy cream
- 4.8 lb/2.2 kg peeled celeriac, thinly sliced
More cream to puree the celeriac (50% weight of cooked celeriac)
Heat cream until just under a boil. Add sliced celeriac. Heat to a simmer and simmer for 10 minutes. Remove from heat and allow to steep for 30 minutes. Strain through a perforated hotel pan. Let cream completely drain from the celeriac. Reserve and cool cream for use in the mousse.
Weigh cooked celeriac and to every 17.6 oz/500 g of celeriac, add:
- 5.3 oz/150 g granulated sugar
- 0.5 oz/15 g kosher salt
While still hot puree the celeriac, add cold (not steeped) cream and puree until silky smooth. Add sugar and salt. Strain through chinois. Cool.
- 17.6 oz/500 g celeriac-steeped cream
- 1.76 oz/50 g crème fraiche
- 8.8 oz/250 g celeriac puree
- 4 sheets gelatin, bloomed
- 3.5 oz/100 g granulated sugar
- 0.35 oz/10 g salt
1. Whip the celeriac-steeped cream and crème fraiche to a soft peak.
2. Heat puree; and add sugar, salt, and gelatin, allowing gelatin to melt. Fold in whipped cream and pipe into ring molds that have been lined with strips of the cake; freeze.
- 7 oz/200 g Mutsu apples with skin, cored
- 10.5 oz/300 g Granny Smith apples with skin, cored
- 5.3 oz/150 g ice water
- 1/2 tsp ascorbic acid
Puree all ingredients in blender; strain through cheesecloth.
- 14 oz/400 g celeriac puree
- 7 oz/200 g crème fraiche
Combine puree and crème fraiche.
- 5.3 oz/150 g apple juice
- 2.1 oz/60 g granulated sugar
- 0.21 oz/6 g malic acid
- 0.17 oz/5 g salt
- 7.7 oz/220 g EMP olive oil
- Pinch xanthan gum
Emulsify all ingredients together.
- Simple syrup, as needed
- 21.16 oz/600 g walnuts
- 0.8 oz/24 g kosher salt
- 28.2 oz/800 g dried out white pepper cake
- 3.5 oz/100 g olive oil
1. Blanch walnuts– bring some water to a boil, boil walnuts for 8 minutes, strain.
2. Cook blanched walnuts in simple syrup for 10 minutes. Strain. Spread into a thin layer and toast in a low oven slowly until medium dark and crunchy all the way through. Cool. Grind. Mix with cake crumble and pulse in food processor to combine.
3. Place in large bowl, toss with salt and oil, toast lightly in oven, continue to dry out in low oven. Cool. Store.
- Micro celery
- Celery curls
- Poached apples
- Apple wings
Place mousse dessert on dessert plate. Arrange some Walnut Crumble on plate and top with sorbet. Spoon more crumble onto dessert. Spoons some Apple Vinaigrette around plate. Garnish plate with celery curls, poached apples, micro celery and apple wings.