Feb 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Hazelnut Gelato, Dark Chocolate Cream, Pistachio Cake, Blood Orange Jel

Hazelnut Gelato, Dark Chocolate Cream, Pistachio Cake, Blood Orange Jel by Kei Hasegawa.

Hazelnut gelato, dark chocolate cream, milk chocolate crunch, pistachio cake and blood orange gel by Kei Hasegawa, Pastry Chef of Matsuhisa in Beverly Hills, CA.

 

Kei Hasegawa, Pastry Chef, Matsuhisa, Beverly Hills, CA.

Hazelnut Gelato:

  • 30.15 oz/855 g milk
  • 8.4 oz/240 g heavy cream
  • 7 oz/200 g fresh ginger
  • 0.17 oz/5 g Nielsen Massey vanilla paste
  • 2.6 oz/75 g dextrose powder
  • 2.6 oz/75 g inverted sugar
  • 3.5 oz/100 g granulated sugar
  • 2.8 oz/80 g PreGel Maximapan 150

1. In a saucepan, heat milk, cream, ginger and vanilla paste. Add the dextrose powder, inverted sugar, granulated sugar and Maximapan 150 at 113°F. Heat to 185°F, then strain and cool.

2. Process in ice cream machine.

Dark Chocolate Cream:

  • 8.8 oz/250 g milk
  • 8.8 oz/250 g heavy cream
  • 7 oz/200 g granulated sugar
  • 0.14 oz/4 g orange zest
  • 3.5 oz/100 g egg yolks
  • 8 oz/225 g deZaan Temptation 64 chocolate

In a saucepan, combine milk, cream, sugar and orange zest and bring to a boil. Temper in egg yolks and heat, stirring, to 185°F. Strain onto deZaan Temptation 64  and emulsify with immersion blender. Refrigerate.

Milk Chocolate Crunch:

  • 7 oz/200 g PreGel Krocco Milk Arabeschi Cereal Crunch
  • 7 oz/200 g DeZaan Intense 35% milk chocolate, melted

1. Combine ingredients and spread onto a sheet pan lined with a silicone mat. Refrigerate.

2. Break into small pieces.

Pistachio Cake:

  • 4.4 oz/125 g almond flour
  • 3.5 oz/100 g confectioners’ sugar
  • 0.35 oz/10 g cornstarch
  • 6.3 oz/180 g egg whites
  • 1.76 oz/50 g PreGel pistachio paste
  • 1.76 oz/50 g heavy cream
  • 0.07 oz/2 g orange zest

Mix together almond flour, confectioners’ sugar, cornstarch and egg whites until a paste forms. Add pistachio paste, cream and orange zest. Pour into silicone molds and bake at 356°F for 10 minutes.

Blood Orange Gel:

  • 12.3 oz/350 g Capfruit Blood Orange Puree
  • 0.1 oz/3 g agar agar
  • 1.4 oz/40 g glucose
  • 1.4 oz/40 g granulated sugar
  • ½ Nielsen Massey vanilla bean

1. In saucepan, mix sugar and agar agar well and add blood orange puree. Bring to a boil. Strain and refrigerate until set.

2. Transfer to blender and process to form gel. Pour into squeeze bottle for service.

Assembly:

  • Fresh orange segments
  • Blackberries
  • Bachelor buttons
  • Lemon basil
  • Freeze-dried raspberries

Spread spoonful of Dark Chocolate Cream on plate. Place 2 Pistachio Cake bars on plate. Pipe 3-4 dots of Blood Orange Gel on plate. Garnish with 2 pieces of Milk Chocolate Crunch. Scoop Hazelnut Gelato on top of Dark Chocolate Cream. Garnish with orange segments, blackberries, bachelor buttons, lemon basil and raspberries.

 


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episodes 1 & 2."

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