Monday, February 16, 2009

Recipes


Here are the recipes from Chris Herrin's workshop. He showed how to make restaurant quality desserts at home with grocery store ingredients.  We all loved the samples he shared with us at the demonstration. If you try them at home let us know how you like them! Enjoy!

Panna cotta

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar,mixing this with gelatin, and letting it cool until set.

An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte.

It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

Our Version is served with strawberry jelly, lime fruit salad, and citrus Madeline's

 

Panna Cotta

INGREDIENTS

2 cup milk

1 1/2 envelope unflavored gelatin

2 cups heavy cream

1 1/2 cup white sugar

1 each Lime Zest

DIRECTIONS

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat.

Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.

Pour the gelatin and milk into the cream, stirring until completely dissolved.

Remove from heat, stir in the lime zest and pour into six individual ramekin dishes.

3. Cool the ramekins uncovered at room temperature.

When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Topping

One package of strawberry jello.

After ramekins of panna cotta are cool, top with thin layer of strawberry jello and place in refrigerator until set again.

Fruit Salad

Combine assorted light color fruits together with the juice of lime mango, honey dew, cantaloupe, pineapple, kiwi, toss with the lime juice and a pinch of sugar, allow to set, until panna cotta is ready to serve, top each ramekin with the fruit salad serve with your favorite sorbet or sherbet.

 

Raspberry Truffles

Dark Chocolate Raspberry Ganache

2 1/2c bittersweet chocolate, chopped

1 cup heavy cream

1/2 c Raspberry Jam

"Raspberry" Powder

Powder Sugar as needed

1 package Raspberry Kool-aid

Few Drops Red Food Coloring

2 cups chopped chocolate melted

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat with raspberry jam. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let rest a minute and whisk until smooth. Pour in a zip-lock bag or pastry bag. Allow the ganache to cool until set-up and pliable. While chocolate ganache is setting up mix powdered sugar with raspberry kool-aid package with a few drops of red food coloring, to make pink to red powdered sugar, reserve.

When Ganache is set-- Pipe quarter size dollops, they will be rolled so portion is preferred over finished look. Place sheet pan into cooler, until set and roll between palms as fast you can to make round. After piping chocolate ganache, and they are setting up begin to melt chocolate place 2 cups of chocolate over double boiler, and melt until nice and smooth not to hot. Allow chocolate to cool until warm if melted to hot. Dip truffles in chocolate and roll in raspberry powder sugar mix. Place pack into cooler and let set-up.

Enjoy now, or place in zip lock bag and freeze for up to two months.

If there is any question about recipes, procedures or would just like to comment please send them to

cherrin@bouchonbistro.com

 

Bouchon Bakery Daily From 6 am

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7 comments:

Susy said...

I am a dealer and I now work at the Palazzo, However I worked at the Venetian for 9 years...I love the desserts @ Bouchon have had many!

a.k.a. Jack said...

O.k., Stephanie-
I LOVE panna cotta. Is this recipe as good as at the restaurant? Is it worth making? I'm always afraid that pana cotta recipes that call for gelatine won't be as good as what I get at restaurants.

Carolyn said...

Awesome! And you look so pretty in this picture.

Amanda said...

Wow, Stephanie, thank you so much! I can't wait to try them, I think I gained 10 lbs just looking at the recipes!!

Bacardi Mama said...

Yum, yum and YUM!

Stephanie said...

Jenny,
The panna cotta. Hmm let me put it this way .. Bishop Hyte had 7 of them in the volunteer room. There were lots of very "clean" cups to pick up at the end of the presentation. Does that answer your question?

Try it and see how you like it. And if you have any questions about making it you can email chris. His email is at the bottom.

Another cool thing he did was to use a foodsaver to put fruit into. He sucked the air out of a piece of pineapple with a vanilla bean in there. It intensifies the color of the fruit and infuses a bit of vanilla into it. The fruit was Wonderful. I could have eaten the pineapple straight.

Steph

a.k.a. Jack said...

Thsnks, Steph! I can't wait to try it!