As part of our ongoing partnership with Butter of Europe, we visited Pastry Chef Daniela Martinez of Il Dandy in her kitchen where she showed us various applications of delicious French butter. She created a licorice scented kabocha with cherry gel, brown butter chocolate crumble, miso ice cream, and almond tuile.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Cherry Gel
INGREDIENTS
- 100 g. Cherry puree
- 1 g. Agar agar
METHOD
- Boil, cool, blend.
Brown Butter
INGREDIENTS
- 150 g. Butter of europe
- 50 g. Dry milk solids
METHOD
- Cook to 125°c.
Chocolate Crumble
INGREDIENTS
- 100 g. Almond meal
- 50 g. Brown sugar
- 50 g. Butter of Europe
- 10 g. Cocoa noirs
- Pinch Salt
- 50 g. Brown butter solids
METHOD
- Mix first 5 ingredients.
- Bake 350 for 15 mins.
- Mix every 5 mins.
- Add brown butter solids once cooled.
Almond Tuile
INGREDIENTS
- 40 g. “00” flour
- 230 g. Powdered sugar
- Pinch Salt
- 140 g. Egg whites
- 50 g. Butter of Europe, melted
- Cocoa noirs, for dusting
METHOD
- Mix first 4 ingredients in a bowl on low speed.
- Slowly pour in melted butter, until just combined. Chill.
- On silpat brush in long stroke cocoa powder.
- Spread tuile mixture. Bake 160°c for 10 mins or until light golden.
- Carefully roll up silpat and allow to cool. Break shards and store.
Licorice Scented Kabocha
INGREDIENTS
- 4 lbs. Kabocha, unpeeled and cored.
- 4 oz. Brown sugar
- 2 tbsp. Licorice powder
- 3 oz. Browned Butter of Europe
- Pinch Salt
METHOD
- Cut squash into roughly 2×2″ pieces.
- Toss in remaining ingredients.
- Bake in convection oven at 200°c for 15 mins, mix and finish at 250°c for additional 5 mins.
Miso Gelato
INGREDIENTS
- 24 oz. Heavy cream
- 8 oz. Whole milk
- 4 oz. Sugar
- 9 ea. Whole eggs
- Pinch Salt
- 50 g. Miso paste
METHOD
- Add all ingredients into thermomix and heat to 80°c.
- Cool base and churn in ice cream machine as per manufacturer’s instructions.
