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Dessert2007/12/01
Lilly Wang, Chinese, executive pastry chef, Sofitel Wanda, Beijing. She learned her pastry skills in France and is skilled in creating new disserts.
Christmas Chestnut Chocolate Millefeuille with Brownies Biscotti
Ingredients: 150 Grams butter 100 Grams chocolate 2 Eggs 210 Grams sugar 100 Grams cake flour (plain flour) 100 Grams whole walnut Pinch salt, vanilla extract and lemon zest Whipping cream Chestnut purée Preparations: 1. Melt the chocolate and butter together carefully over a warm-water bath and stir to combine. 2. Combine eggs, sugar, vanilla, lemon and salt in an electric mixer. Using the whip attachment, beat on high speed until thick and light. 3. Temper the chocolate–butter mixture into the egg mixture. 4. Gently fold in the flour. 5. Pour the butter onto a parchment-lined sheet pan and sprinkle the remaining nuts on top. 6. Bake in a 350 F (175 C) oven until firm to the touch for 30 minutes. 7. Can make one-inch thick, eight centimetre square brownies. 8. Wrap the cream, add chestnut purée; combine the chestnut cream. Decoration item (optional): Dark chocolate, sugar piece, chocolate stick, chocolate ball
Christoph Suter, Swiss, executive chef, Westin Beijing, Financial Street. Suter has had a successful and impressive career within well-recognised and affluent establishments. He has demonstrated culinary expertise across all international cuisines, creates innovative menus hailed by food lovers around the globe, manages and inspires his staff and maintains budgets without compromising quality.
Cinnamon Zabaglione with Apple Chocolate Compote
Ingredients: 2 Teaspoons grated dark chocolate 4 Pieces cinnamon sticks for garnishing 4 Scoops of vanilla ice cream (optional) Basic Zabaglione 6 Pieces egg yolks 1/3 Cup sugar 3/4 Cup Marsala wine 1 Teaspoon grated lemon peel 1 Pinch Ground cinnamon Little Vanilla extract Basic Apple Compote 2 Pieces small red apples, peeled and diced 1 Teaspoon butter 1/5 Cup sugar 1/4 Cup white wine 1/6 Cup of dried raisins, soaked in water overnight Little lemon juice Preparations: Basic Zabaglione 1. Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the 2. Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture. 3. Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container. Basic Apple Compote 1. Place butter into pan, melt and add diced apples into it, sauté well, add sugar, soaked raisins and lemon juice. 2. Deglaze with white wine and simmer till soft to taste. 3. Cool the apple compote and set aside for future use Finishing of dish 1. Add warm apple compote, vanilla ice cream into a deep glass, sprinkle compote and ice cream with a bit of chocolate shavings, top up with warm zabaglione cream and garnish with the remaining chocolate shavings; add a cinnamon stick for decoration 2. Serve right away to guests |
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