Friday, April 18, 2014
CHILLED MAINE SUMMER BLUEBERRY "CRISP"
From Brant Dadaleares, pastry chef, Fore Street in Portland
Have ready eight 6-ounce glass Ball jars.
LIGHTLY SALTED VANILLA PANNA COTTA:
1 vanilla bean, split and seeds scraped
3 cups heavy cream
1/2 cup whole milk
3 sheets leaf gelatin
3 tablespoons cold water
2/3 cup sugar
1 teaspoon kosher salt
Place gelatin leaves in a small bowl and coat with the cold water. Set aside.
Place vanilla bean and its seeds, heavy cream, milk and sugar into a small, non-reactive pan and heat on medium heat.
Once cream mixture is hot, squeeze out the water from the gelatin and add the gelatin to the cream. Whisk to combine.
Strain mixture through a fine sieve and gently pour panna cotta equally into the eight Ball jars.
Refrigerate for four hours to set panna cotta.
6 cups fresh low bush blueberries divided into 4 cups and 2 cups
4 tablespoons sugar
2 tablespoons water
Place 2 cups blueberries into a small pan with the sugar and water and heat gently until the blueberries pop and exude juices. Remove from heat and puree smooth.
Place the remaining 4 cups of blueberries in a bowl.
Pour the pureed blueberries through a fine sieve directly onto the 4 cups of fresh blueberries.
Stir to combine and chill in the refrigerator while making remaining components.
ALMOND CINNAMON CRISP TOPPING:
3 cups all purpose flour
1/2 cup sugar
1/3 cup light brown sugar
1/2 teaspoon kosher salt
1¼ teaspoons ground cinnamon
1/2 cup finely ground almonds
8 ounces unsalted butter at room temperature
Preheat oven to 350.
In a mixer fitted with the paddle attachment, add the flour, cinnamon, both sugars, salt and ground almonds.
Turn the mixer to low speed to combine the dry ingredients for two minutes.
Slowly add the butter in small increments and mix for an additional four minutes, or until butter is fully incorporated.
Sprinkle crisp mixture onto a cookie sheet and chill until firm, approximately one hour.
Once chilled, bake crisp topping for eight to 10 minutes, rotating cookie sheet once, until golden brown. Set aside.
Crisp topping will crisp up upon cooling.
Once cooled, chop topping into small pieces.
SWEET CORN ICE CREAM:
3 ears of corn, shucked
2 cups whole milk
2 cups heavy cream
1 cup sugar
10 egg yolks
Place the egg yolks in a bowl and whisk to break up. Cover bowl tightly with plastic wrap.
Cut the corn kernels off the cob and have them with your dinner, but keep the cobs.
Cut the corn cobs into four pieces and place in a large pot.
To the pot add the sugar, heavy cream and milk and bring mixture up to a boil.
Turn off the heat and cover pot tightly. Let the corn cobs infuse for three hours.
Slowly ladle the corn-cob and dairy mixture into the egg yolks, whisking continually.
Once all the dairy is incorporated into the yolks, pour all of the ingredients back into the pot and cook slowly while stirring constantly with a wooden spoon, until the ice cream base coats the back of the spoon and is slightly thickened.
Cool the ice cream base (without straining) completely.
Strain ice cream base through a fine sieve, discarding the corn cobs.
Churn ice cream in an ice cream maker according to manufacturer's instructions. Freeze for at least four hours before serving.
Equally distribute the blueberry compote on top of the set-up panna cottas, tapping down the jars lightly to settle compote.
Crumble the crisp topping on top of the blueberry compote and dust lightly with powdered sugar.
(Continued on page 2)