PHOTO PLATED DESSERT WITH DULCEY VALRHONA
Plated desserts

Invierno in Toscana

Made with BLOND DULCEY 35%

An original recipe by Daniella Lea Rada, Executive Pastry Chef at Signia by Hilton (Atlanta, GA)

6 steps

Recipe Step by Step

01

Dulcey Microwave Sponge Cake

85g Brown Butter

80g Dulcey

4 ea Eggs

46g Milk

35g Sugar

2 pinches Salt

68g Gluten Free flour

Yield: 6 cups

Melt brown butter and Dulcey chocolate.

Combine everything in vita prep and blend well until it is homogenous.

Pour into ISI gun and charge once.

Poke holes in the cup.

Shoot the batter into the cup about half way.

Microwave them for 40 seconds.

Store the cup upside down.

02

Poached Pears

12ea Pears

300g Sugar

330g White Wine

4 ticks Cinnamon Sticks

1ea Orange Zest

Pinch of Salt

With parisienne, scoop the pears and keep in lemon water so it doesn’t oxidize.

Make dry caramel with sugar and deglaze with white wine.

Torch the cinnamon sticks.

Add the rest of the ingredients to poaching water.

Drain the pears and add to poaching water.

Vacuum seal them, cook them in rational with steam for 20 minutes at 200C.

Note: Use the quartered and cored baby pears for gorgonzola gelato.

03

Mandarin gel

500g Mandarin puree

125g Sugar

5g Agar Agar

Bring Mandarin puree to first boil.

Add the sugar and Agar agar to the warm puree and whisk.

Bring to boil for 4 minutes.

Pour on a container and let rest until set.

Run the gel in a blender until smooth in texture.

Keep in a squeeze bottle until service.

04

White Wine Granita

420g White Wine (Vermentino)

2ea Gelatin

60g Sugar

50g Lemon Juice

1ea Orange Zest

3g Sorbet Stabilizer

Bring half of wine to near boil and add bloomed gelatin.

Then add rest of the ingredients and mix well.

Freeze in shallow pan.

Scratch when frozen.

05

Rosemary Semifreddo

200g Milk

8g Rosemary

160g Opalys

200g Heavy Cream, soft peak

1ea Gelatin Sheet

Bring milk to hot and steep the rosemary leaves.

Strain out the rosemary.

Bring milk to boil and add bloomed gelatin. Pour over melted chocolate.

Hand blend together and fold in the cream.

06

Olive Oil Semifreddo

117g Sugar

48g Yolks

70g Olive Oil

113g Milk

1g Vanilla Paste

1/2t Salt

114g Mascarpone

229g Heavy Cream

1ea Gelatin Sheet

Whip yolks and sugar until fluffy.

Stream in olive oil.

Warm milk and dissolve gelatin.

Mix milk with vanilla and salt and stream into yolk mixture.

In a different bowl, soften mascarpone til smooth.

Mix yolk mixture with soften mascarpone.

Fold in softly whipped cream last.