Tangerine Creamsicle with Sweet Potato Custard

Category: Frozen Recipes
Tangerine Creamsicle by Mellisa Root.

Tangerine foam, tangerine granite, sweet potato custard, almond shortbread, Tang coulis, dragée Rice Krispie, vanilla ice cream and segmented olive oil clementines by Mellisa Root, Pastry Chef/Owner of The Hairy Lobster in Portland, OR.

 

Yield: 24 servings

Mellisa Root, Pastry Chef/Owner, The Hairy Lobster, Portland, OR.

Tangerine Foam:

1. Heat maple syrup, lime zest, and ginger together with 3.5 oz/100 g of the tangerine juice. Add the bloomed gelatin to melt.  Whisk in remaining tangerine juice and the lime juice. Allow to set overnight.

2. Place into Isi canister and charge with 3 soda charges.

Tangerine Granite:

Bring gin and sugar to a boil just until sugar is fully dissolved. Remove from heat and whisk in juice. Freeze in a pan until fully set and then use fork to grate.

Sweet Potato Custard:

1. Place everything except the cream into a Cryovac bag. Seal and place in a steam bath until sweet potato is very soft.  

2. Remove seasonings, place potato mixture into a Vitaprep and puree until smooth.  Pass through a tamis and chill.  Once cold, fold together with whipped cream and place into piping bag.

Almond Shortbread: 

1. Mix all ingredients except sliced almonds together until a smooth dough forms.

2. Sheet out to 2 cm thick.  

3. Sprinkle sliced almonds on top and continue to sheet until 1 cm thick.

4. Cut into 1 inch squares. Bake at 350°F until evenly golden brown.

Tang Coulis:

1. Whisk agar agar with the sugar and the tang.

2. Bring to a boil with the mandarin juice for 2 minutes

3. Cast into a shallow pan and allow to set fully in the cooler.

4. Once set, blend until smooth. Pass through a chinois and place in squeeze bottle.

Dragée Rice Krispie:

1. Add enough water to the sugar to create a wet sand look. Bring to a boil and then add the Rice Krispies. Cook and stir until caramelized. Sprinkle in cocoa butter and stir well.

2. Pour onto silicone baking mat and cool.

Vanilla Ice Cream:

1. Heat the milk, cream, trimoline, vanilla and zest together in a Cryovac bag. Cook sous vide for 1 hour.  

2. Whisk sugar, dextrose, and stabilizer together with yolks. Temper yolks with warm liquid. Return to stove and cook to 84°C. Immediately cool over ice bath

3. Let mature for 12 hours. Strain and burr-mix before spinning in batch freezer.

Orange Crisp: 

1. Mix sugar and pectin together.

2. Bring butter, glucose and water to a boil. Add sugar and pectin mixture. Boil once more. Add flours and zest and return to boil.  

3. Spread very thinly on a piece of parchment paper.

4. Bake at 335°F until very golden brown.

5. Remove from oven and immediately curve over a pvc pipe. Allow to cool and then break into curved pieces.

Segmented Olive Oil Clementines:

Place all ingredients in a Cryovac bag. Fully compress.

Assembly:

Pipe a layer of Tang Coulis in bottom of dessert dish.  Pipe a layer of Sweet Potato Custard on top and place 3 almond squares shingled on the left side.  Sprinkle a layer of Drageed Rice Krispie on top. Place 5 clementine segments around and pipe Tang Coulis throughout.  Place a quenelle of Vanilla Ice Cream and expel Tangerine Foam on left side.  Fork granite and nestle it into a corner. Garnish with celery heart, and the Orange Crisp.