Frozen Corn Foam

Ingredients:

2C Corn Kernels

1 ½ C Water

¼ tsp Saffron

.25oz Agar

1/8 tsp Xanthan Gum

1 Tbsp Butter

Salt and White Pepper TT

Method:

Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.

Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft. 

Step 3: Tranfer the corn mixture to a blender and blend until completely smooth.  While blender is running add agar the agar and xanthan gum.

Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.

Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.

Step 6: Once set, transfer the gel to a blender and blend until completely smooth.

Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.

Step 8: Freeze the mixture on the Anti-Griddle.

Recipe courtesy of Chef Libry Darusman

www.hospitalitycollaborative.com

Bacon Ice Cream Lollipops w/ Cacao Nibs

Ingredients:

6 Egg Yolks

3oz Sugar

½ Vanilla Bean

7oz Milk

9oz Heavy Cream

9oz Bacon, Chopped, Rendered (Reserve fat and bacon separately)

Cacao Nibs (as needed)

Method:

Step 1: Preheat a waterbath to 185 degrees Fahrenheit

Step 2: Cream the egg yolks, sugar, and bacon fat in a stand mixer.

Step 3: Add the vanilla bean and whisk in the cream and milk. 

Step 4: Pour the liquid into a vacuum pouch and vacuum seal it.

Step 5: Cook the mixture for 20 minutes. After 20 minutes has elapsed, remove the pouch from the waterbath and let it sit at room temperature for 5 minutes before transferring it to an ice bath. 

Step 6: Refrigerate the mixture for 1 day before pouring it into an ISI canister. 

Step 7: Charge twice with No2, shaking the canister vigorously after each charge.

Step 8: Freeze for 5 minutes on the Anti-Griddle. Insert a lollipop stick and garnish with reserved bacon and cacao nibs half way through freezing.

Recipe courtesy of Chef Libry Darusman

www.hospitalitycollaborative.com

Ingredients for the 1 L iSi Gourmet Whip:
150 g Potato purée
3 Egg whites (approx. 75 g)
50 ml Sour cream
Salt
Pepper

To garnish:
50 g Trout caviar
50 g Bittersweet chocolate 70 % cocoa

Preparation:
Whisk 100 g of cooked, strained potatoes with 250 g butter and 250 ml of warm milk with an egg beater; add a pinch of salt and nutmeg. Room temperature – strain the warm potato purée and egg whites through the iSi sieve pour into the 1 L iSi Gourmet Whip using the funnel. Then screw on 2 iSi cream chargers and shake vigorously. Allow to cool for 3 hours.

Mix the sour cream and season with salt and pepper.

Grate the bittersweet chocolate into dust using the fine micro-plain and freeze.

Place 8 blini – the potato/egg white mixture – (approx. 3 cm in diameter) on to the Anti-Griddle™ and let freeze, turn and freeze on the other side.

The blini should still be somewhat creamy in the middle.

Serving suggestion:
Place 2 blini on a plate, put the caviar in a spoon with a dab of sour cream on top and dust with the bittersweet chocolate. Garnish with starflowers.

Recipe from Heinz Hanner, Restaurant Hanner, www.hanner.cc

Makes approximately 20 lollipops or 2 servings of Crème Anglaise

Ingredients:
5 egg yolks
1 cup milk
1 cup heavy cream
3/8 cup sugar
1 vanilla bean, split, seeds scraped, and seeds and pod reserved
Pinch of salt

For more information on food safety, please click here.

Step 1:
Set the Sous Vide Professional™ to 179°F / 82°C, with the rear pump flow switch closed and the front flow switch set to fully open. Make sure your cooking tank has approximately a 3-gallon capacity and is covered.

Step 2:
In a blender, combine the egg yolks, milk, cream, sugar, vanilla bean seeds and salt (do not blend the vanilla pods). Blend on high speed for 15 to 30 seconds (this breaks up the chalazae on the egg yolks so you don’t need to strain the finished sauce).

Step 3:
Pour the mixture into a vacuum bag, add the vanilla bean pod and vacuum seal the bag, removing as much air as you can.

Step 4:
Once the target temperature of 179°F / 82°C is reached, place the bag in the circulating water bath.

Step 5:
Cook for 15 to 20 minutes. Crème anglaise cooked for 15 minutes will be thin and will just coat a spoon; it will be thicker if cooked for 20 minutes. Avoid cooking longer than 25 minutes, as the crème anglaise can take on an “eggy” aroma, although it will not curdle.

Step 6:
Remove the bag from the circulating water, wrap it in a kitchen towel and massage it for 2 to 3 minutes. If you omit this step, the crème anglaise will look lumpy. Place the bag in a cold water or ice bath to chill. For best results refrigerate overnight. Serve the crème anglaise with fresh fruit or freeze on the Anti-Griddle™.

Step 7: Optional
Prepare your Anti-Griddle™ by spraying a thin coat of olive oil or cooking spray onto the stainless cooktop. Wipe spray evenly with paper towel. Turn Anti-Griddle™ on.

Step 8: Optional
When Anti-Griddle™ surface has reached it’s coldest point, pipe or spoon crème anglaise onto the cooktop. Place a paper lollipop stick halfway across dollop. Allow bottow to freeze before attempting to flip, using a small, stainless offset spatula. Flip, if desired.