Apple & Sage White Chocolate Parfait
Chris Teixeira, Homestead on the Roof
Chef demonstration
Desserts
Autumn
Demonstrated at Green City Market on 9/21/2016
Apple Cider Gelee
- 500 grams apple cider
- 100 grams granulated sugar
- 4 sheets gelatin
-Bloom gelatin
-Place cider and sugar in a pot and hear through until sugar is just dissolved
-Remove from heat and add gelatin, stir until dissolved
-Cast in desired glass, let set for at least 1-2 hours
White Chocolate Sage Pot De Creme
- 907 grams heavy cream
- 250 grams milk
- 255 grams egg yolk
- 170 grams granulated sugar
- 400 grams 35% white chocolate
- 40 grams chopped sage
- 6 sheets gelatin
- pinch of salt
-Bloom gelatin
-Place cream, milk, sage and 85 grams of the sugar in a pot and bring to a simmer
-Steep the cream for 30 minutes
-In a separate bowl, combine remaining sugar, salt, and egg yolks
-Temper in yolks to hot cream mixture and cook like an anglaise
-Strain through a fine mesh strainer and add in gelatin
-Cast on top of cider gelee
Sage Rocher
- 215 grams feuilletine (crispy wafer-flakes, available online or make your own
- 50 grams freeze dried raspberries
- 20 grams chopped crystalized sage
- 137 grams slice almonds
- 625 grams tempered white chocolate
-Place all ingredients in a bowl except white chocolate
-Temper white chocolcate and pour over other ingredients
-Toss and spread out onto a tray
-Allow to set before using
Apples sauteed in butter
- 3 apples
- 100 grams sugar
- 50 grams brown sugar
- 1 vanilla bean
- 1 cinnamon stick
- 200 grams butter
- 100 grams cider
-Peel, core, and quarter apples
- Place all ingredients in a pot and cook for 1-2 hours
- Grind in a food processor or pass through a food mill
-Cool and store until ready to use
