Valrhona Chocolate Cremeux | Domaine Sante Smoked Meringue | Caramelized Plantain | Graham Cracker Ice Cream | Plated on Round ROOT® Board by Front of The House
Cremeux
DIRECTIONS
- Heat cream and whisk in glucose powder.
- Once simmered, take off heat and add bloomed gelatin.
- Mix well and pass thru chinois into desired mold or hotel pan. Cool.
Ice Cream
DIRECTIONS
- Steep graham crackers in milk and cream. Keep cold for about 4 hours.
- Heat cream and milk together in a pot. Once simmering, slowly pour some into egg yolk and sugar mix to temper. Then add egg mixture into cream mix and heat until thickened.
- Strain thru a chinois and cool over ice bath. Once cooled, freeze.
- Spin in pacojet approximately 1-2 hours before serving.
- Cut plantains in half, and then punch out circles using a ring cutter.
- Dust lightly with sugar and lightly caramelize with a torch. Reserve.
Meringue
DIRECTIONS
- Start by whipping egg whites. Slowly add a little bit of sugar and wine nectar as needed.
- Place in piping bag with desired tip.
TO ASSEMBLE
- Lay a long rectangle of cremeux on plate. Chocolate should be tempered to room temperature.
- Place a few plantain pieces around. Pipe meringue on chocolate and around and lighty toast with torch.
- Quenelle a scoop of ice cream on a small pile of graham cracker crumbs.
- Garnish with micro lavender.
