August 2008
Blueberry Treats
by Celia Cheng
BLUEBERRY SOUFFÉ
Melissa Walnock
Pastry Chef, Tabla
Serves 8
Blueberry Purée
3 cups blueberries
Sugar
Water
Lime juice
Toss blueberries in sugar just to coat and put into pot. Boil until blueberries break apart and the liquid thickens just a bit. Burr mix, strain and cool. Season with lime juice to taste.
Pastry Cream
1 cup milk
1 cup blueberry purée
8 yolks (160 g)
½ cup sugar
1/3 cup cornstarch
Bring the milk and purée to a boil. Whisk together the sugar and the flour. Whisk yolks and place in a tall bin. Pour in some of the blueberry base while burr mixing. Add the sugar/flour mix and continue burr mixing until smooth. Put everything back into the pot and cook over medium heat, whisking the entire time, until the pastry cream is thick and air bubbles begin to pop.
Soufflé (1 bag)
325 g pastry cream
4 egg whites (120 g)
3 tbsp sugar
Pinch of cream of tartar
Paddle pastry cream until soft and smooth. Make a firm meringue with the whites, sugar and cream of tartar. Whisk 1/3 of the meringue into the pastry cream, then gently fold in the rest.
Blueberry Cardamom Compote
2 cup blueberry purée, strained
1 cup blueberries
½ tsp ground cardamom
Combine all ingredients and cook over medium heat until the blueberries soften and the liquid thickens a bit.
Granola
2 cup oats 2 oz brown butter
¼ cup coconut 1 tsp orange zest
¼ cup pecans, finely ground 1 vanilla bean
¼ cup honey ½ tsp cinnamon
¼ tsp salt
Grind pecans almost into a powder. Whisk together the brown butter, honey, orange zest and the scraped portion of the vanilla bean. Toss together the oats, coconut, pecan powder, salt and cinnamon until combined. Add liquids and spread onto a baking sheet and cook at 275° F until golden brown, mixing with a spatula every 10 minutes.
Yogurt Sorbet
1 kg yogurt
140 g sugar
170 g glucose
4 g stabilizer
1 vanilla bean
Combine the yogurt, ½ the sugar, glucose and vanilla bean and bring just to a boil. Combine the rest of the sugar with the stabilizer and add to the base. Return to a boil, strain and cool.
