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Summer Grazing
Summer Grazing

Ingredients

Goat Cheese Milk Sponge:

  • 250g cake flour
  • 7g fine sea salt
  • 10g baking powder
  • 400g caster sugar
  • 200g whole egg
  • 70g salad oil
  • 225g whole milk
  • 60g unsalted butter
  • 150g Laura Chenel goat cheese crumbles
  • 10g vanilla paste

Goat Cheese Crémeux:

  • 300g 35% heavy cream
  • 400g Opalys white chocolate
  • 7g powdered gelatin
  • 35g cold water
  • 300g Laura Chenel spreadable goat cheese

Tomato and Strawberry Salsa:

  • 50g orange marmalade
  • 100g fresh strawberries, trimmed
  • 100g heirloom cherry tomato
  • 4 small basil leaves, fresh
  • 4 small mint leaves, fresh

Tomato Syrup:

  • 500g caster sugar
  • 400g tomato water

Tomato and Strawberry Gel:

  • 500g strawberry purée
  • 10g agar agar
  • 90g caster sugar
  • Tomato syrup, to taste

Almond Crumble:

  • 100g almond paste
  • 250g unsalted butter
  • 5g vanilla paste
  • 340g bread flour
  • 2g cinnamon powder

White Chocolate Basil Powder:

  • 20g basil oil
  • 1 drop Sosa basil aroma
  • Maltodextrin, to taste
  • 50g Opalys white chocolate

White Chocolate Demi Spheres:

  • 500g Opalys white chocolate
  • Alabaster white cocoa butter, as needed
  • Carnival green cocoa butter, as needed
  • Pearl gold cocoa butter, as needed

Summer Grazing

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Recipe courtesy of Chef CURTIS CAMERON, Pastry Chef - Scottsdale National

Ingredients

Goat Cheese Milk Sponge:

  • 250g cake flour
  • 7g fine sea salt
  • 10g baking powder
  • 400g caster sugar
  • 200g whole egg
  • 70g salad oil
  • 225g whole milk
  • 60g unsalted butter
  • 150g Laura Chenel goat cheese crumbles
  • 10g vanilla paste

Goat Cheese Crémeux:

  • 300g 35% heavy cream
  • 400g Opalys white chocolate
  • 7g powdered gelatin
  • 35g cold water
  • 300g Laura Chenel spreadable goat cheese

Tomato and Strawberry Salsa:

  • 50g orange marmalade
  • 100g fresh strawberries, trimmed
  • 100g heirloom cherry tomato
  • 4 small basil leaves, fresh
  • 4 small mint leaves, fresh

Tomato Syrup:

  • 500g caster sugar
  • 400g tomato water

Tomato and Strawberry Gel:

  • 500g strawberry purée
  • 10g agar agar
  • 90g caster sugar
  • Tomato syrup, to taste

Almond Crumble:

  • 100g almond paste
  • 250g unsalted butter
  • 5g vanilla paste
  • 340g bread flour
  • 2g cinnamon powder

White Chocolate Basil Powder:

  • 20g basil oil
  • 1 drop Sosa basil aroma
  • Maltodextrin, to taste
  • 50g Opalys white chocolate

White Chocolate Demi Spheres:

  • 500g Opalys white chocolate
  • Alabaster white cocoa butter, as needed
  • Carnival green cocoa butter, as needed
  • Pearl gold cocoa butter, as needed

Instructions

  1. Prepare the goat cheese milk sponge (recipe follows).
  2. Prepare the goat cheese creméux (recipe follows).
  3. Prepare the strawberry and tomato salsa (recipe follows).
  4. Prepare the tomato syrup (recipe follows).
  5. Prepare the tomato and strawberry gel (recipe follows).
  6. Prepare the almond crumble (recipe follows).
  7. Prepare the white chocolate basil powder (recipe follows).
  8. Prepare the white chocolate demi spheres (recipe follows).
  9. To begin assembly, take a clean plate and attach the 3 prepared white chocolate shells to the plate using a bit of melted white chocolate. 2 shells will be on the walls of the plate and 1 on the center base of the plate. You will need to use a small amount of cold spray to get the chocolate to set up quick so you minimize the amount of time you are handling the shells.
  10. Trim down and cut to size the cooled demi sphere shaped sponge cake so that you fill each of the shells 3/4 of the way up.
  11. Place the cremeux in a piping bag with a 6mm round tip and pipe on top of the cake in a swirled abstract pattern.
  12. Using fine tweezers, place pieces of the strawberry salsa on top of the cremeux making sure to evenly distribute the tomato, basil, mint and strawberries pieces.
  13. With a spoon, place small piles of the crumble on top of the cremeux making sure to not add too much crumble.
  14. Place an assortment of seasonal flowers into the cremeux being strategic with balancing the colors of the flowers.
  15. Pipe the dots on the base of the plate around the prepared shells.
  16. To finish, dust the tops of each arrangement and the base of the plate with the basil powder.

Goat Cheese Milk Sponge Preparation:

  1. Preheat oven to 325ºF.
  2. Place the milk, butter, goat cheese, and vanilla in a small pot over medium-low heat until the milk simmers. Remove from heat and allow to steep for 20 minutes before straining through a fine mesh sieve.
  3. Sift cake flour, salt, and baking powder together and set aside.
  4. Place the sugar and egg in the bowl of a mixer fitted with a whisk. Whip on high for 5 minutes, or until the eggs have lightened and form thick ribbons.
  5. Scrape the sides and begin whipping on medium speed while drizzling in the oil.
  6. When all the oil has been added, scrape the sides of the bowl again.
  7. Add the flour and mix on low until smooth. Scrape the sides well and while the mixer is running, slowly add the hot milk.
  8. When mixed evenly, scrape one last time and mix for another 30 seconds.
  9. Fill small demi sphere fleximold ¾ of the way and bake until the center springs back when touched.
  10. Cool completely on a speed rack and store in the refrigerator overnight.

Goat Cheese Crémeux Preparation:

  1. Bloom the powdered gelatin in cold water and set aside.
  2. Place the cream in a pot and bring to a light simmer before turning off the heat.
  3. Add the bloomed gelatin to the warm cream.
  4. Place the chocolate in a separate bowl and add the warm cream on top, in increments, whisking to emulsify the mixture.
  5. Add the goat cheese and, using a burr mixer, whisk to incorporate until smooth and creamy.
  6. Transfer to the refrigerator overnight to allow the crémeux to crystalize.

Tomato and Strawberry Salsa Preparation:

  1. Small-dice the strawberries and tomatoes.
  2. Chiffonade the mint and basil.
  3. Combine all of the ingredients and transfer to the refrigerator for 1 hour before use.

Tomato Syrup Preparation:

  1. Place the caster sugar and tomato water in a saucepan and simmer over low heat.
  2. Once the sugar has dissolved and the syrup is hot, remove from the heat and cover.
  3. Allow the syrup to steep for 10 minutes before straining and cooling.

Tomato and Strawberry Gel Preparation:

  1. Place the strawberry purée in a saucepan and evenly sprinkle the agar agar on top.
  2. Allow the agar agar to hydrate for one minute and then slowly heat the mixture to a boil.
  3. Once the liquid becomes warm, add the sugar and whisk to dissolve it into the mixture.
  4. Bring to a boil for a few seconds and then immediately remove from heat and strain through a fine mesh sieve.
  5. Allow to cool and set up in cooler for 15-20 minutes, making sure to press a piece of plastic wrap directly on the mixture so a skin does not form,
  6. Once set, blend the mixture in a blender, slowly adding the prepared tomato syrup until the desired texture is reached.

Almond Crumble Preparation:

  1. Preheat oven to 325ºF.
  2. In a mixing bowl, cream the almond paste, vanilla, butter, and sugar until smooth.
  3. Once smooth, add the flour and cinnamon and mix until fully incorporated.
  4. Spread the mixture out on a lined tray and bake in 5 minute increments. At each increment, softly mix the crumble so that it browns evenly. Although the total bake time will vary depending on the oven, the total time will take about 15 minutes.

White Chocolate Basil Powder Preparation:

  1. Melt the white chocolate in a microwave safe bowl in 45 second increments, mixing the chocolate between heating. Once chocolate is mostly melted, remove from the microwave and allow the residual heat to melt the remaining chocolate.
  2. Place the oil, aroma, and melted chocolate in a robot coupe.
  3. Add maltodextrin, one spoonful at a time, until a fine powder is reached.

White Chocolate Demi Spheres Preparation:

  1. Melt the white chocolate and cocoa butter in separate microwave safe bowls in 45 second increments, mixing the butter and white chocolate between heating.
  2. Temper the cocoa butter and apply it to a polycarbonate demi sphere mold and allow it to set.
  3. Temper the white chocolate and shell the same demi sphere mold as the previous step..
  4. Once the chocolate has set, unmold it and, using a hot knife, carefully cut the demi sphere in half.
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