You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Orange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream
Made with PASSION FRUIT INSPIRATION
An original recipe by Chef Jim Hutchison, Executive Pastry Chef at Winvian Farm, Morris, CT6 steps
Recipe Step by Step
Orange Passion Cream
200g Orange juice (freshly squeezed)
10g Glucose syrup
10g invert sugar
260g PASSION FRUIT INSPIRATION
400g Whipping Cream (cold)
Heat the orange juice, glucose syrup, and invert sugar to 80ºC (175ºF).
Add the bloomed gelatin and stir to combine. Slowly pour the warm mixture over the melted PASSION INSPIRATION to create an emulsion.
Blend with and immersion blender to create a perfect emulsion while taking care to not add any air bubbles.
Scrape down the sides and bottom of the container. Slowly add the cold cream while blending with immersion blender.
Portion into molds and then blast freeze.
Carrot Buckwheat Cake
275g Brown Sugar (light)
320g Grapeseed Oil
8g Vanilla Extract
256g All-purpose Flour
180g Buckwheat Flour
6g Baking Powder
3g Ceylon Cinnamon (ground)
1g Nutmeg (ground)
750g Carrots (grated)
Whip the eggs, honey, brown sugar, salt, oil, and vanilla on high with a whisk attachment to full volume, about 8-10 minutes.
Sift all the dry ingredients together, fold into the whipped egg mixture. Then fold in the grated carrots.
Portion into a half sheet pan that has been sprayed, lined with parchment paper, and sprayed again.
Bake until golden brown at 176ºC (350ºF).
Cool then freeze.
Miso Vanilla Ice Cream
166g Whipping Cream
20g Invert Sugar
20g powdered Glucose
40g Non-fat dry milk
5g Ice cream Stabilizer
1g Guar Gum
30g Miso (Red)
Heat the milk, cream, sugar, and invert sugar to 25°C (77°F).
At 25°C (77°F), add the non-fat dry milk and glucose powder and continue to heat.
At 40º C (104°F), add the miso paste.
At 45°C (113°F), add the sugar, the stabilizer, and the guar gum.
Pasteurize the mixture by bringing it to 85ºC (185°F).
Blend with an immersion blender to homogenize. Chill to 4ºC (39°F), and then allow to mature for 12 hours.
Process the mixture in an ice cream machine and store in a freezer until needed.
Melt the ORELYS 35% chocolate with the COCOA BUTTER to 45ºC (113ºF).
Mix together the crêpes dentelle flakes, and the Maldon salt.
Add the ORELYS 35% chocolate mixture at approximately 35°C (95ºF), and mix gently.
Sprinkle onto baking sheets and allow to crystallize before use.
Keep in a dry place.
1000g Whipping Cream
1ea Vanilla Bean (scraped)
.8g Kappa carrageenan
Combine the cream, the sugar, and vanilla bean seeds and warm in a sauce pot.
Mix the sugar and kappa carrageenan together and whisk into the cream. Then bring to a boil.
Finely strain and allow to gel overnight.
Whip the mixture for service and keep stored in a pastry bag refrigerated.
100g Egg Whites
100g Confectioners sugar
Brown the butter, add the vanilla bean seeds and set aside to cool.
With a paddle attachment, mix in the sifted confectioner's, flours and salt along with half of the egg whites.
Finish by mixing in the remaining egg whites.
Bake at until golden brown at 195ºC (383ºF).