Hickory ice cream, charred strawberries, roasted white chocolate, roasted white chocolate panna cotta, pignoli pop rock brittle and gooey chocolate cake by Emily Wallendjack Executive Pastry Chef of Print Restaurant in New York, NY.
Yield: 10 servings
Hickory Ice Cream:
- 2.1 oz/60 g charred hickory
- 13.5 liq oz/400 ml
- 6.75 liq oz/200 ml milk
- 3.4 oz/96 g egg yolks
- 4.6 oz/130 g granulated sugar
1. Bake the hickory at 450°F until it begins to crackle. Steep it in the milk and cream for 20 minutes.
2. Reheat the cream mixture. In a bowl, whisk together the yolks and sugar. Temper mixture into the hot cream mixture and cook, stirring, to 180°F. Cool in an ice bath and rest in cooler overnight.
3. Strain, mix with immersion blender, and process in ice cream machine.
- 1 qt strawberries, cleaned and halved
- 1.76 oz/50 g granulated sugar
- 1 vanilla bean
1. Mix everything together and allow to sit, covered, until all the sugar dissolves.
2. Lay the strawberries, cut side down, on a cooling rack. Use a torch on the strawberries until charred.
Roasted White Chocolate:
- 17.6 oz/500 g Valrhona white chocolate
- 1 tsp salt
1. Place chocolate on a silicone baking mat and bake at 200°F. Stir the chocolate every 15 minutes until it reaches the color of praline paste (this could take a few hours).
2. Set aside 11.5 oz/327 g of the chocolate for the panna cotta (cool before using). Add salt to the remaining chocolate, stir, and pour into silicone mini muffin cups. Chill the molded chocolate and reserve for service.
Roasted White Chocolate Panna Cotta:
- 11.5 oz/327 g roasted white chocolate
- 17.6 oz/500 g milk
- 8.8 oz/250 g heavy cream
- 3 ½ gelatin sheets, bloomed
Bring the milk and cream to a boil and pour over the chocolate. Whisk until smooth. Add the drained gelatin and cool over an ice bath, stirring with a rubber spatula until it begins to thicken. Use 3.5 oz/100 g per serving.
Pignoli Pop Rock Brittle:
- 3.2 oz/93 g water
- 9.4 oz/269 g granulated sugar
- 2 oz/56 g corn syrup
- 1.2 oz/35 g unsalted butter
- 6.3 oz/180 g pignoli, toasted
- ¼ tsp salt
- ¼ plus 1/8 tsp baking soda
- 10.5 oz/300 g carbonate crystals, unflavored
1. Bring the water, sugar, corn syrup and butter to a light caramel. Add the pignoli, salt and baking powder to the caramel and stir. Pour the brittle onto a silicone baking mat, top with a piece of parchment paper, and roll as thinly as possible. Allow to cool.
2. Crush the brittle and sift out the dust. Mix in desired amount of carbonate crystals.
Gooey Chocolate Cake:
- 7.2 oz/204 g unsalted butter
- 8.8 oz/250 g dark chocolate
- 3 large egg yolks
- 5 large eggs
- 3. 5 oz/100 g granulated sugar
- 1.6 oz/45 g all-purpose flour, sifted
1. Melt the butter and dark chocolate over a double boiler and keep warm.
2. Whip the yolks, eggs, and sugar at high speed to full volume. Fold the chocolate and egg mixture together. Fold in the sifted flour. Pipe into buttered 1-oz tins and bake at 375°F for 2 ½ minutes, or until the outer edge bakes through. Allow to cool for 1 minute before unmolding. Allow the cake to cool before serving.
- Chocolate décor
Set 3.5 oz/100 g of the panna cotta in each bowl. Arrange the cooled Gooey Chocolate Cake on top of the panna cotta. Shave some Roasted White Chocolate over the cake to coat. Halve the charred strawberry halves and arrange 8 or 9 quarters on top of the panna cotta. Right before serving, sprinkle the top with crushed Pignoli Pop Rock Brittle. Place a small scoop or quenelle of Hickory Ice Cream on top of the brittle and finish with a little chocolate decor.