Tuesday, December 10, 2013

Refreshing Buttermilk Lime Intermezzo

I realize it’s been a few weeks since I posted; the busy season is upon us at the hotel and I've been working long hours. Recently, I've gained more responsibility and also taken it upon myself to spark some initiative to create even more unique dining experiences for our guests. Working with the Angle Chef de Cuisine Mathew McGee, I was able to finally play with some liquid nitrogen in pastry applications. One fun project has been an intermezzo for the chef’s tasting menu.

I came up with a buttermilk lime ice cream with lemon streusel and raspberry pods. Ice creams are unusual for intermezzos, traditionally acidic sorbets are used but this recipe is American style (it doesn't include eggs) and has a refreshing flavor that both excites and cleanses the palate for the next course.
 
Pictured with spiced lemoncello soaked blueberries which pair very well but take away from the goal of a simplistic intermezzo and transition to the next course. 

Buttermilk Lime Ice Cream
Yield: 3 quarts
Tools: Ice cream maker, blender or stick blender
Ingredients:

2 ½ quarts
2268 grams
Buttermilk
2 1/3 cup
520 grams
Sugar
1 each
1 each
Vanilla Bean
4 each
4 each
Lime Zest
2 pinches
2 grams
Salt
Method of Preparation:
1.      Using a hand or stand blender, combine ingredients. (Heating the buttermilk will cause it to curdle and separate, instead the liquid will turn the sugar granules to syrup with a little agitation and time).
2.       Allow to cold steep for 48 hours in the refrigerator.
3.      Freeze in an ice cream machine according to manufacturer’s instructions.


Lemon Streusel
Yield: 3 cups
Tools:
Ingredients:

¾ cup
185 grams
Brown Sugar
2 ½ cup
180 grams
Bread Flour
11 tbsp.
150 grams
Butter
1 1/3 cup
125 grams
Almond Flour
2 tsp.
5 grams
Baking Powder
2each
2 each
Lemon Zest
¼ tsp.
2 grams
Salt
Method of Preparation:
1.      Using a stationary mixer, fitted with a paddle, blitz ingredients together until uniformly dispersed but crumbly.
2.      Spread on parchment lined sheet pan and bake at 350oF until just golden. About 7-10 min.

Raspberry Pods

With the utmost caution, pour liquid nitrogen into a metal pan, drop in a handful of raspberries. Break up raspberries into pods. Store in freezer once liquid nitrogen has fully frozen and evaporated from the berries. 

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