Dec 18, 2017 Last Updated 6:31 AM, Nov 9, 2017
 
 

“Drunken” Vanilla Cream with Dehydrated Almond and Olive Oil Cake

'Drunken' Vanilla Cream with Dehydrated Almond and Olive Oil Cake by Lasheeda Perry
"Drunken" Vanilla Cream with Dehydrated Almond and Olive Oil Cake by Lasheeda Perry


"Drunken" Vanilla Cream with Dehydrated Almond and Olive Oil Cake by Lasheeda Perry

Yield: 12 servings

“Drunken” Vanilla Cream:

6 oz/312 g white rum
½ vanilla bean, split
.9 oz/25 g gelatin sheets
33 oz/937 g heavy cream
17.6 oz/500 g white chocolate

1. In a pot, combine the rum and vanilla bean (make sure to scrape the seeds from the vanilla bean) and bring to a simmer. Remove from heat and allow to come to room temperature.
2. Bloom gelatin in cold water.
3. Bring cream to a simmer, remove from heat and stir in drained gelatin.
Strain cream mixture over white chocolate and blend well. Strain rum into mixture and blend well.
Pour cream mixture into half sheet pan lined with plastic wrap. Put into cooler to set, then freeze for about 3 hours.
4. Cut into 1 ¾” squares and keep frozen.

Passion Fruit Curd:

1 gelatin sheet
8 oz/226 g egg yolks
8 oz/226 g passion fruit puree
6 oz/312 g granulated sugar
4 oz/113 g unsalted butter, cubed

1. Bloom gelatin in cold water and set aside.
2. Combine yolks, passion fruit puree, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over low heat, stirring constantly with rubber spatula until it coats the back of the spatula. Remove saucepan from the heat. Add drained gelatin and mix well, then add the butter. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
Refrigerate until chill and set, at least 1 hour.

Blueberry Jam:

12 oz/340 g fresh blueberries
1 tsp lemon juice
3 oz/85 g granulated sugar
1 oz/28 g water
1 cinnamon stick
1.5 oz/42.5 g pectin

1. Combine blueberries, lemon juice, water, cinnamon stick and ¾ of the sugar in and heavy-bottom saucepan.
Cook over medium heat until the blueberries begin to pop. Combine the remainder of the sugar with the pectin. Mix well.
While stirring constantly, add the pectin/sugar mixture to the blueberries. Boil for 1 minute.
Remove jam from the heat and pour into a half-sheet pan. Cover with plastic and refrigerate until chill.
2. Once chilled, remove the cinnamon stick and, in a food processor or Vitamix, blend jam. Store in refrigerator until ready to use.
Note: The sweetness of fresh fruit varies so the amount of sugar needed for the recipe will vary as well. Always taste your fruit first.

Dehydrated Almond and Olive Oil Cake Crumbs:

4 whole eggs
9 oz/255 g granulated sugar
6 oz/170 g almonds
5.5 oz/166 g all-purpose flour
1 Tbs baking powder
4 oz/113 g orange juice
4 oz/113 g olive oil

1. Preheat oven to 350°F. Line a half sheet pan with parchment paper. Lightly spray with cooking spray.
2. In a 5-qt bowl of an electric mixer fitted with the whisk attachment, combine the eggs and sugar. Whip until thick and slightly pale.
3. Meanwhile, grind the almonds until fine. Sift the flour and baking powder. Add the ground almonds to the sifted dry ingredients.
By hand add the flour mixture to the yolks. Fold in the juice, then the olive oil. Pour batter into prepared pan. Spread evenly.
Bake for about 15-20 minutes. Allow cake to cool. Refrigerate for 30 minutes.
4. Lower oven temperature to 150°F. When cool, place cake into a food processor and grind until crumbs are pea sized. Place crumbs onto a parchment-lined sheet pan. Allow crumbs to completely dry in the oven for 45 minutes to 1 hour. Toss and rotate them every 15 minutes until they are crunchy.

Assembly:

Micro mint leaves

Place the Passion Fruit Curd into a pastry bag fitted with a #804 plain tip. Place the Blueberry Jam into a squeeze bottle. Cut 2 squares of frozen “Drunken” Cream into 4 triangles. Center the triangles onto the plate alternating with one standing up and one lying flat. Drizzle blueberry jam onto the “Drunken” Cream triangles that are lying flat. Pipe tear drops of passion fruit curd alongside the blueberry jam and one on top of the “Drunken” Cream. Place leaves of micro mint into the passion fruit curd and “Drunken” Cream. Place a cluster of the Almond Olive oil cake crumbs to the left, right and center of the plate.

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