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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 

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