…as featured in Dessert Professional magazine.
Strawberry Gelee Filled Doughnut, Buttermilk Ice Cream and Compressed Strawberries
Courtesy of Chef James Briscione, The Institute for Culinary Education.
For the Buttermilk Ice Cream:
- 8 ounces (230 g) granulated sugar
- 8 large egg yolks
- 1/2 ounce (15 g) vanilla paste
- 18 ounces (500 g) heavy cream
- 18 ounces (500 g) buttermilk
- 1.6 ounces (45 g) lemon juice
- Pinch fine sea salt
Prepare the ice cream base:
- Fill and preheat the sous vide water bath to 185F/85C.
- 1. Combine the sugar, egg yolks and vanilla paste in a bowl and whisk to combine.
- Stir in the heavy cream.
- Pour into a zip closure or chamber vacuum sealer cooking pouch. If using a chamber sealer, de-aerate the mixture in an open container loosely covered in plastic wrap, then transfer to the cooking pouch and seal. If using a zip closure cooking pouch, use the displacement method (Archimedes’ Principle) to evacuate the air and zip the seal closed.
- Submerge the sealed base in the water bath and cook for 15 minutes.
- Transfer the pouch to an ice water bath (half ice, half water) and massage the pouch as it cools to prevent lumps.
- Open the pouch and strain the base into a blender jar.
- Add the buttermilk, lemon juice, and salt to the base and blend on high for 30 seconds.
- Spin the mixture in an ice cream machine, according to its manufacturer’s instructions.
For the Berry Syrup:
- 8 ounces (250 g) raspberries
- 8 ounces (250 g) blackberries
- 8 ounces (250 g) strawberries, hulled
- 5 ounces (150 g) ruby port
- 1/2 cup (125 g) granulated sugar
- Fill and preheat the water bath to 167F/75C.
- Combine all ingredients in a cooking pouch and vacuum seal.
- Submerge the pouch and cook the berries 30 minutes.
- Transfer pouch to an ice water bath and chill completely.
- Open the pouch and press the mixture through a fine mesh strainer once and then a second time, this time without pressing.
- Transfer the strained liquid to a small saucepot, over low heat, and reduce to a light syrup.
- Cool and store refrigerated.
For the Crisp Berry Meringue:
- 3 1/2 ounces (100 g) egg whites
- 3 1/2 ounces (185 g) granulated sugar
- 1 1/2 ounce (50 g) berry syrup
- Put egg whites in the bowl of an electric mixer and whip them until well foamed. 2. With the mixer running, gradually add the sugar, beating until stiff peaks form.
- Fold in the berry syrup.
- Transfer the mixture to a pastry bag, fitted with a small plain tip.
- Pipe dots of the meringue (about the size of a Hershey Kiss) onto a Silpat (or parchment lined baking sheet) and put into a low oven (200F/93C) to dry, about 30 minutes.
- Store the crisp meringues at room temperature in an airtight container with a desiccant pack.
For the Strawberry Gelee Filling:
- 12 1/2 ounces (350 g) strawberry puree
- 0.02 ounce (0.7 g) gellan, high-acyl (0.2%)
- 0.02 ounce (0.7 g) gellan, low-acyl (0.2%)
- Fill and preheat the water oven to 194F/90C.
- Put the strawberry puree in a blender and mix on medium speed. Carefully add the gellan to the puree with the blender still running. Replace the top and turn the blender to high for 5 seconds.
- Pour the mixture into a zip-closure or chamber vacuum cooking pouch. If using a chamber sealer, de-aerate the mixture in an open container loosely covered with plastic wrap, then transfer to a cooking pouch and vacuum seal. If using a zip-closure pouch, use the displacement method (Archimedes Principle) to evacuate the air and zip the seal.
- Submerge the sealed pouch in the bath and cook for 10 minutes.
- Remove the pouch, lay it flat on sheet pan and place in the refrigerator to set. The puree should 1⁄2- to 3⁄4-inch (1.5 to 2 cm) thick at the center.
For the Strawberry Filled Donut:
- 8 1/2 tablespoons (120 g) butter
- 6 1/2 ounces (190 g) milk
- 1/2 teaspoon (2 g) instant yeast
- 1 large egg, beaten
- 16 ounces (450 g) all-purpose flour
- 1 1/2 ounces (50 g) sugar
- 1 teaspoon (5 g) fine sea salt
- Oil for frying
- Confectioners’ (10x) sugar, as needed
- Melt the butter in a small saucepot over medium heat and when it’s melted, stir in the milk.
- Remove the pan from the heat, sprinkle the yeast over milk, and set aside.
- In the bowl of a mixer fitted with a dough hook, combine the flour, sugar and salt and on slow speed, begin mixing the dry ingredients.
- Add the milk and butter mixture and the egg and continue mixing until a tight dough forms.
- 5. Divide the dough into two roughly equal balls.
- Roll out one ball of dough to 1⁄4-inch (1.25 cm) thickness and cut into 4 x 6-inch (10×15 cm) rectangles.
- Cut the strawberry gelee filling into 3-inch (7.5 cm) batons.
- Place a baton in the center of each piece of dough; wrap the dough around, pinch tightly to seal, and roll on a clean work surface to shape.
- Transfer the filled doughnuts to a clean pan and cover with a damp towel to proof. (Doughnuts may be held in the refrigerator or at room temperature.)
- Repeat with the second ball of dough.
- To fry, heat oil in a large pan or deep fryer to 350F/177C and drop donuts in one at a time. Fry until golden brown and the pieces begin to float.
- Remove the cooked donuts to a rack and dust with confectioner’s sugar.
For the Compressed Strawberries:
- 24 ripe strawberries, hulled and cut in half
- 7 ounces (200 g) water
- Zest of 1 lemon
- 1/2 teaspoon (3 g) coriander seeds, toasted
- scant 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons (8 g) fine sea salt
- Put the strawberries into chamber-vacuum cooking pouch. (Pressure is what you are after here, so a zip-closure pouch and displacement method won’t work.)
- Combine the water, lemon zest, coriander, sugar and salt in a bowl and stir until dissolved.
- Pour the liquid, zest and coriander into the pouch and vacuum seal.
- Refrigerate until ready to use.
Chocolate Port Sauce:
- 8 ounces (250 g) 72% chocolate pieces
- 8 ounces (250 g) heavy whipping cream
- 1 1/2 ounces (100 g) light corn syrup
- 1 1/2 ounces (50 g) berry syrup
- Put the chocolate pieces into a stainless steel bowl.
- In a small saucepot, combine the cream and berry syrup and bring to a boil.
- Pour the hot cream over the chocolate and whisk until smooth. Hold warm.
For the Berry Powder
- 8 ounces (250 g) raspberries*
- 8 ounces (250 g) black berries*
- 8 ounces (250 g) strawberries*, hulled
- *use damaged or imperfect berries
- Preheat traditional oven to 150F/65.5C.
- On a parchment-lined baking pan, arrange the berries in a single layer and put into the warm oven to dry over night.
- Transfer the dried berries to a spice grinder and process into a fine powder.
- Store in an airtight container at room temperature.
To assemble the plate:
- Using a stencil, dust the plate with berry powder.
- Spoon some of the chocolate sauce onto the base of a plate.
- Trim the ends of the donut to show the filling and place in the center of the sauce.
- Place a quenelle of the buttermilk ice cream next to the doughnut.
- Arrange a few of the berry meringues and compressed strawberries around the plate.
- Garnish with micro mint or cilantro.