Sep 17, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Lemongrass ‘Tart’ Pie Crust ‘Ring’, Edemame Gelato and Crispy Snack

Jimmy MacMillan's Lemongrass ‘Tart’ Pie Crust ‘Ring’, Edemame Gelato and Crispy Snack. Photo by Julie MacMillan.

Executive Pastry Chef Jimmy MacMillan’s dessert featuring lemongrass sponge, pie crust ring, lemon balm cucumber jus, edamame gelato, edamame crispy snack, lemon oil crumbs.

 

Yield: 24 servings

Lemongrass Sponge:

  • 17.6 oz/500 g lemon juice
  • 0.35 oz/10 g Pharoah’s Lemon Syrup
  • 0.5 oz/15 g Chef’s Garden micro lemongrass, frozen
  • 8.8 oz/250 g vanilla tea
  • 4.4 oz/125 g granulated sugar
  • 0.7 oz/20 g gelatin, bloomed
  • 0.07 oz/2 g salt

1. Combine lemon juice, lemon syrup and lemongrass. Simmer. Add sugar and bring to a boil and remove from the heat. Steep for 30 minutes.

2. Strain and then rewarm mixture. Add the bloomed gelatin and strain. Stir in salt. Whip in a kitchen aid on high until thick and creamy consistency is achieved. Form into savarin mold and freeze.

‘Pie Crust’ Ring:

  • 8.3 oz/235 g all-purpose flour
  • 0.14 oz/4 g sea salt
  • 1.5 oz/44 g warm water
  • 5.5 oz/155 g unsalted butter, melted
  • 2.3 oz/65 g pasteurized egg yolks

1. Combine the flour and salt in a mixer bowl.

2. In another bowl, combine the water and butter then add the egg yolks.

3. Add the liquid mixture to flour to produce soft dough. Chill.

4. Roll out to ¼” thickness and cut rings same outside diameter of top of savarins.

Lemon Balm Cucumber Jus:

  • 1 whole English cucumber with skin on
  • 0.35 oz/10 g lemon balm, demi
  • 0.07 oz/2 g sea salt
  • 0.17 oz/5 g micro lemongrass
  • 0.1 oz/3 g Madagascar vanilla extract

Blend all ingredients in blender and strain. Chill and reserve.

Edamame Gelato:

  • 33.8 liq oz/1 lt gelato base
  • 3.5 oz/100 g edamame, ground
  • 0.07 oz/2 g salt
  • 0.17 oz/5 g Madagascar vanilla extract

1. Blend all ingredients in blender on lowest speed until very smooth. Strain.

2. Process in batch freezer; freeze.

Edamame Crispy Snack:

  • 3.5 oz/100 g freeze-dried edamame
  • 0.35 oz/10 g Muscovado sugar
  • 0.14 oz/4 g sea salt
  • 2.3 oz/65 g simple syrup

In a small bowl, toss edamame with sugar and sea salt. Add simple syrup; toss well. Toast in 350°F oven until just crispy (about 7 minutes). Cool and store for service.

Lemon Oil Crumbs:

  • 0.8 oz/22 g lemon olive oil
  • 1.4 oz/40 g malto

1. Add the lemon olive oil slowly to the malto in a high power food processor, mixing constantly until individual crumbs begin to appear. Set aside at room temperature.

2. Heat the crumbs in a frying pan until they begin to take on a round shape and light crunchy coating.

Assembly:

  • Finger limes
  • Lemongrass

Place one savarin of frozen Lemongrass Sponge in center of plate. Place one ‘pie crust’ ring on top.Fill center with Lemon Balm and Cucumber Jus. Fill a pipette with jus; set aside. Dress with several pieces of Lemon Oil Crumbs, finger limes, crispy snacks and lemongrass. Add a scoop of Edamame Gelato on top. Insert the pipette next to the gelato.

 


Click here to read more about this and related recipes in the article "Material Handling: Flowers, Herbs, and Leaves."

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