Elderflower, Orange, Cranberry Verrine – 10 portions
by Chef Wayne Kozinko
Impress your family and friends with this multi-layered dessert at the Thanksgiving table this year. For those that are feeling adventurous we’ve identified two advanced steps for a seasoned pastry chef, special ingredients can be purchased locally at specialty food stores or online at www.modernistpantry.com.
Our pro tip is to prepare the different components of this dessert the day before your big dinner and combine right before you serve.
Orange Gelle – base layer
14oz Orange juice, strained
4oz Simple syrup (1:1 ratio)
4 Sheets gelatine, bloomed
Combine syrup and juice, bring just to the boil. Add bloomed gelatine, and then whisk to dissolve.
Pour 1.5oz into ten 8oz glasses, allow to set in cooler.
Elderflower Custard – second layer
4 cups Milk
1/4 cups + 2 Tbsp Corn starch
1C cup Egg yolks
1 Vanilla pod, scraped
1/3 cups Sugar
1/3 cups Butter, soft
4oz Elderflower cordial
Combine milk, and vanilla bring to a simmer. Combine yolks, sugar and starch. Temper milk into yolk mixture and bring to a full boil. Pass and chill over ice bath to 50 C, using stick blender add butter to combine, chill overnight then add cordial.
Chiffon Cake – third layer
1 cups Cake flour
1 1/3 cups Sugar
½ tsp Baking soda
¼ tsp Salt
3.5 oz Grape seed oil
4.5 oz Egg yolks
10.5 oz Egg whites
5.4 oz Water
1 oz Lemon juice
1 Lemon zest
¾ tsp Tartar
Combine flour, 1 cup of the sugar, salt, soda then sift. Add yolks, juice, water, oil, zest and blend to just incorporate. Prepare meringue with whites and remaining sugar. Bake at 325 degrees for 20 – 25 minutes.
Orange Compote
1/3 cups Sugar
17 oz Orange juice
3.5oz Passion fruit juice
1 Orange zest
1/2 Cinnamon, stick, crushed
1/2 Vanilla pods
25 small orange segments
In a pot prepare a dry caramel with sugar, deglaze with juice and puree. Add remaining items, bring to a simmer then reduce by 50%. Chill overnight and then toss with orange segments.
Anise Poached Cranberry
9 0z Water
1/2 cup Sugar
2 Star anise
1 cup Cranberry
Combine water, sugar, and star anise in a pot. Bring to a boil, then reduce to a low simmer, add cranberries. Simmer till fruit is tender, remove from heat and chill over ice.
Aerated Cranberry – advanced layer
1 cups Cranberry
8 oz Simple syrup
1 tsp Versa whip 600k
1/8 tsp Xanthan gum
Combine fruit and syrup, cover and bring to a simmer. Cook till fruit bursts, using blender puree and pass to obtain a smooth puree. Chill over ice bath, add powders and stir to combine. Using stand mixer, whip to desired consistency.
Cranberry Fluid Gel – advanced garnish
10.5 oz Cranberry juice
7 oz Simple syrup
1/3 cup Cranberry
1.5 tsp Agar agar
1/8 tsp Locust bean gum
Combine powder and blend, combine liquids then slowly whisk in powder. Let stand 10 minutes then bring to a full boil, cook 2 minutes then remove from heat and chill overnight. Dice set gel in small cubes, then using blander, blend smooth.
