Tag: Argentina

It’s not a Sundae

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This is the realization of an ice cream dream flavor.   Presented above is yerba mate ice cream, fernet spiked fudge, fresh mint candy, candied cocoa nibs, and creme chantilly.

The vanilla ice cream base is infused with mate tea before it is spun.  A rich, thick, gooey dark chocolate fudge is finished with a moderate hand of fernet- a minty herbaceous digestif that is a staple in the Argentinian liquor palette.  Here I combine two flavors that demonstrate a large culinary influence in Argentinian culture.

The ice cream is complimented with two crunchy textural items- a crumbly mint candy and the harder cocoa nib.  The mint candy is a simple ingredient that I am very proud of.  It is a method that I contrived by trial and a small dash of non-intention, or coincidence perhaps.  I wanted to make a candy cane concept that was crushed.  The main issue is that when you crush sugar candies they leave sharp shards that can impale the tongue.  I figured that candy canes must be made from pulled sugar, and from there I intentionally created sugar crystals.  Normally the crystallization of sugar in an end product is a mistake- it changes the entire texture to that of a sandy nature.  I took that effect and manipulated  it into a desirable form.  These large crumbles have a strong flavor of fresh mint leaves, that quickly dissipate after a few rounds with the teeth.

I am pretty much obsessed with candied cocoa nibs- they are just divine.  This very rich and bitter little nugget of raw cocoa responses alarmingly well to a dose of sugar-coating.

The final touch to the dish is a dollop of whip cream, a refreshing cloud of creaminess to lift the dish up, to add some air to the web of flavors and textures.

 

Downsizing

Narrowing down the list of prospective concepts down to a more approachable number than 11, we are down to 4 (not counting the cookie), thanks.

Fire Cake: dulce de leche cake, caramel, fire ancho marshmallow, magic

Smoking Pionono: Tamarind Cake Roll, Crunchy Fluff, Smoking Cashews, Hot Cajeta Drizzle, Roasted Banana Ice Cream

Carbonated Chocotorta: Chocolate Maciena Cookie Stack, Cannoli Crema, Fizzing Strawberry Meringue, Chocolate sorbet, Carbonated Strawberries, Pistachio

Argentinean Float: Fernet Ice Cream, Mexican Cocoa Cola, Rum Cherries, Candied Almonds, Milk Foam

Alfajore de Macienca: shortbread sandwich cookie filled with dulce de leche

Additional Items, not listed on the dessert menu:

Potato Focaccia with Malden Salt and Olive Oil

Dulce de batata: a sweet potato candy offered with the dessert menu

Ok, that is all for now…

 

El Che Ingredients

I got a sneak peak at the menu, and I saw some things that I would like to incorporate into the pastry menu:

Duck eggs- maybe a custard?  What else highlights eggs in dessert other than a custard of sorts?  Noting, the answer is nothing.

Yerba Mate- I want to use this as a sauce, it can add a bitter and fun element, good for the Argentinean theme.

Brioche- do I make this?  Probably time I figure that out. Can I stuff it with cheese, and deep fry it?  Gooey fried dough, with a sharp cheese.  Delicious.

English peas- to go with a strawberry dessert, a freeze dried strawberry pavolva, the peas with a cream, or ricotta.  Ricotta flor di latti?

House ricotta- I want to make cheese and ricotta is great in dessert, just ask the Italians.