World Gourmet Summit 2000

1. PLATED DESSERTS
HONEY VANILLA CREAM
By Chef DC Duby

Serve: Approximately 15 portions

Ingredients:
163 ml milk
355 ml heavy cream
100 g white chocolate
92 ml egg yolk
60 ml honey 1 whole vanilla beans
2 leaves gelatin - 6 grams

Method:
1. Heat milk, cream and vanilla beans in stainless steel pot. Mix without foaming the egg yolks, honey and sugar. Temper yolk mix with some of the hot liquid and combine. Cook until the mix reaches 85ºC. Strain and add bloomed gelatin and chopped white chocolate. Pour in a mould and let it set in fridge or freezer.

WARM BING CHERRY COMPOTE JUS
Ingredients: 200 ml cherry juice 100 ml apple juice 4 ml lemon zest ¼ whole vanilla beans 25 ml honey 6½ g regular pectin Method: 1. In a saucepan, heat all the ingredients and cook to desired consistency. Remove from heat and let cool. Store in fridge.

ROASTED NECTARINE CUSTARD CAKE
By Chef DC Duby

Ingredients
63 g unsalted butter
312 g sugar
6 whole egg yolk
90 ml flour
170 g nectarine puree - roasted
500 ml milk
8 whole egg whites
2 ml lemon zest

Method
1. In a mixer, cream butter, sugar and lemon zest at medium speed. Turn off, add flour and egg yolks followed by the nectarine puree and mix until well combined. Reduce speed and add milk. Whip egg whites to soft peaks and fold into the above mixture. Pour mixture into buttered moulds. Bake at 160ºC in a bain marie for approximately 35-40 minutes. Let cool slightly then unmould.

Suggested Décor
Wrap dessert in a gold stamp chocolate ribbon. Place a few shaved semi candied nectarines on top of dessert. Arrange a few warm cherries on plate and drizzle with warm cherry jus. Place a cracker décor along side to provide some height to the plate.

	APRICOT INNISKILLIN ICEWINE GELEE By Chef DC Duby
Ingredients 150 g apricot puree 25 g Inniskillin icewine 50 g invert sugar 2 leaves gelatin - 4 grams 50 g dextrose Method 1. Heat half of the apricot puree. Add bloomed gelatin, invert sugar and dextrose. Mix the other half of apricot puree with the Inniskillin icewine and combine all together. Let set in freezer.

APRICOT BRULEE
Ingredients: 140 g apricot puree 266 g whipped cream 94 g white chocolate 70 g egg yolks 64 g sugar Method Heat apricot puree and whipping cream on stove. Pour over chopped white chocolate. Whisk egg yolks and sugar and add to the milk and chocolate mixture. Pour in moulds and bake at 150ºC for approximately 60 - 90 minutes.

FIG MOUSSE
Ingredients 180 g egg yolks 25 g sugar 100 g dried figs 200 g whipped cream Method Soak cubed dried figs in milk overnight. Puree figs and milk mix in food processor and add egg yolks and sugar. Cook over a bain-marie using the sabayon method. Add bloomed gelatin and let cool. Fold in whipping cream and pipe immediately. Suggested Décor Spray the dessert with white chocolate. Top with a pistachio cracker, bubble sugar décor and a segment of dried apricot soaked in Inniskillin icewine.
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