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Featured Recipe July 27, 2012

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Pastry Chef Antonio Bachour from St. Regis, Bal Harbour



1 Green Apple Sorbet

Ingredients

  • 280 grams water
  • 80 grams atomized glucose
  • 3 grams PreGel Neutro ice cream stabilizer
  • 300 grams sugar
  • 1 kilogram fresh green apple juice
  • 20 grams lemon juice

 

Preparation 

In a pot, heat the water to 40ºC and stir in the atomized glucose. Combine the ice cream stabilizer with the sugar and add to the water. Bring the water back to a boil. Juice the apples and immediately pour the juice into the syrup, stirring to combine Chill completely and process in an ice cream machine according to the manufacturer’s instructions.



2 Pistachio Microwave Sponge

Ingredients

  • 220 grams PreGel pistachio paste
  • 180 grams egg whites
  • 60 grams almond flour

 

Preparation

Process the pistachio paste, egg whites, and almond flour together in the blender and strain into an iSi whipper. Charge with with 2 N2O chargers and refrigerate for a few hours. Make 3 small cuts in the base of a plastic cup, shake the whipper vigorously and fill the plastic cup one-third full. Cook for 40 seconds in the microwave and keep the cup upside down until cool to keep all the steam inside.



3 Lemon Curd

Ingredients

  • 270 grams lemon juice
  • 4 grams agar agar
  • 270 grams sugar
  • 270 grams whole eggs
  • 350 grams butter

 

Preparation

Combine the lemon juice and agar agar in a saucepan and bring to a boil. Meanwhile, combine the sugar and eggs in a bowl and whisk to combine. Temper the lemon juice into the egg mixture and return to the saucepan. Bring to a boil while stirring constantly. Transfer the mixture to a blender and blend on low speed. Add the butter little by little until it is all incorporated. Pour the mixture into a plastic 17-inch x 11-inch sheet tray and set in the refrigerator.



4 Pistachio Cream

Ingredients 

  • 1 gelatin sheet, silver
  • 450 grams heavy cream
  • 700 grams sugar

 

Preparation

Bloom the gelatin. In a saucepan, heat 400 grams of the heavy cream to 35ºC. Put the pistachio paste in the bowl of a stand mixer fitted with a paddle attachment. Slowly incorporate the hot cream (the mixture may break, but it will emulsify with the addition of the remaining 50 grams of the cream). Squeeze the excess moisture from the bloomed gelatin, dissolve it in the remaining 50 grams of the cream, and add the liquid the pistachio paste mixture. Cool and refrigerate.



5 Candied Pistachios

Ingredients

  • 1 egg white
  • 1 cup green pistachios
  • 1 cup sugar

 

Preparation

Preheat the oven to 350ºF. Beat the egg white until it forms a froth. Add the pistachios and sugar and mix well. Spread onto a sheet tray and bake for 8 to 10 minutes in the oven. Remove from the oven and cool.



6 Bread Croquant

Ingredients

  • 1 frozen unbaked French baguette
  • olive oil

 

Preparation

Slice the baguette into ¼-inch slices. Put the slices in 1 layer on a baking sheet. Brush each slice with olive oil. Bake the toasts for 15 to 20 minutes in a 350ºF oven, until crisp.



7 Yogurt Sauce

Ingredients

  • 1 cup Mediterranean yogurt
  • 2 tablespoons simple syrup

 

Preparation

Combine the yogurt and syrup and transfer to a squeeze bottle. Refrigerate.



8 Assembly

Ingredients

  • lemon zest
  • Micro herbs and flowers
  • Fresh apple, peeled and diced

 

Preparation

Pipe a small line of Yogurt Sauce on the plate. Pipe some dollops of Pistachio Cream on the plate. Arrange 2 Pistachio Sponges on each side. Arrange a cylinder of Lemon Curd between the sponges. Plate Candied Pistachios on top of the Lemon Curd. Garnish with lemon zest, Bread Croquant, micro herbs and flowers, and diced fresh apple. Finish with the quenelle of Green Apple Sorbet.


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