Recette de pâtisserie
Michael Laiskonis

Michael Laiskonis

En 2012, Michael Laiskonis reçoit le titre de Directeur de création l’Institut d’Enseignement Culinaire de New York City. Chef Pâtissier du Bernardin pendant les huit années précédentes, Il exprime la...
  1. Black Sesame Sponge


    • Pâte de sésame noir - 120g
    • Oeuf pasteurisé - 200g
    • Saccharose - 80g
    • Farine de riz - 20g

    Thoroughly combine and blend all ingredients; pass through a fine mesh sieve.                 

    Transfer the mixture to an iSi Gourmet Whip and screw on one to two Cream Chargers and shake vigorously.                   

    Dispense the mixture into paper cups, filling half- to two-thirds full.                                  

    Place in a microwave, one at a time, and cook on high power for 35 to 40 seconds.

    Remove from the microwave and allow to cool, inverted, in cups.

  2. Black Sesame Panna Cotta


    • Crème épaisse 35% MG - 140g
    • Saccharose - 48g
    • Pâte de sésame noir - 25g
    • Gélatine - 2 sheets, hydrated
    • Lait entier - 100 grams

    In a saucepan, combine cream and sucrose, gently warming over medium heat.

    Remove from heat and add black sesame paste and gelatin, stirring to dissolve. Temper into milk, thoroughly combine with an immersion blender, and strain. Drop into desired form and refrigerate or freeze. Allow two hours to set.

  3. Yuzu 'Meringue'


    • Purée de fruit 100% surgelée : Yuzu - 25g
    • Saccharose - 75g
    • Xanthan gum - 0.5g
    • Eau - 100g

    Combine the sucrose, Versawhip, and xanthan gum. Disperse into the liquids and blend well with an immersion blender.

    Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak. 

    Dans cette étape

    Purées de fruits surgelées
  4. Mandarin Sorbet


    • Purée de fruit 100% surgelée : Mandarine - 1000g
    • Saccharose - 40g
    • Stabilisateur pour sorbets - 5g
    • Eau - 245g
    • Saccharose - 160g
    • - 50g
    • Sucre inverti - 25g

    Combine the first measurement of sucrose (1) and stabilizer.

    Heat water to 50˚C/ 120˚F.  Whisk in the stabilizer mixture, then the remaining sucrose (2) and glucose and bring just to a boil.  Remove from heat, chill, and allow syrup to mature for at least 4 hours.

    Combine syrup and purée and process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.

    Dans cette étape

    Purées de fruits surgelées

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