IDAHO POTATO COMMISSION
MILK CHOCOLATE FLOURLESS CAKE AND GRILLED POTATO SKIN ICE CREAM WITH BACON TOFFEE, CHOCOLATE SAUCE AND POTATO RINGS
Gail Gand, pastry chef/partner, and Meg Galus, pastry chef, Tru, Chicago, www.trurestaurant.com Yield: 24 servings 1 3/4 c. milk chocolate 2/3 c. butter 4 whole eggs 13 egg yolks, divided 2/3 c. brown sugar 1/2 c. almond flour or ground almonds 2 c. milk 2 c. cream 4-5 skins of grilled potatoes 3/4 c. sugar Chocolate Sauce (recipe follows) Potato Rings (recipe follows) Bacon Toffee (recipe follows) Method (1) For the cake, melt milk chocolate and butter together. Whisk whole eggs, 4 yolks and brown sugar together. Temper eggs into chocolate mixture, and stir in almond flour. Pour onto a foil-lined half sheet pan. Bake in still oven at 350˚F until done, about 15 minutes. Cut into 2” by 2 1/2” rectangles. (2) For the ice cream, bring milk and cream to a boil with potato skins. Whisk remaining 9 yolks and sugar together. Temper the liquid into yolk mixture, and return to stovetop. Cook until mixture thickens enough to coat back of a spoon. Strain, and cool in an ice bath. Process in ice cream machine. (3) To assemble, squeeze Chocolate Sauce into the center of plate; it should spread on its own. Place a cake rectangle in the upper righthand “corner” of chocolate pool. Gently score cake to create “slots” for 3 Potato Rings. Place Potato Rings in slots, pushing into the cake slightly to make sure they are secure. Mound Bacon Toffee against left edge of cake, trailing about halfway around pool of sauce. Put a few shards of Bacon Toffee on top of cake. When fired, quenelle the ice cream, and place on top of cake inside of Potato Rings. Chocolate Sauce 3 1/4 c. cream 1/4 c. glucose (or corn syrup) 2 c. dark chocolate 1 1/2 T. butter Method (1) Bring cream and glucose to a boil. Pour over dark chocolate. Whisk to emulsify. Add butter last; whisk to combine. (2) Transfer to squeeze bottle. To serve, sauce should be thin enough to spread into a thin circle when poured (may need to add cream or warm slightly). Potato Rings 3-5 Idaho potatoes Sugar, as needed Salt, as needed Method (1) Thinly slice the potatoes on mandolin. Cut rings with 2 concentric ring cutters (3” and 2 3/4”). (2) Fry in 350˚F oil until golden. Drain on paper towels, and sprinkle lightly with sugar and salt. Dehydrate overnight. (Need 3 rings for each serving; make extra.) Bacon Toffee (1 sheet pan) 3/4 c. water 1 c. glucose (or light corn syrup) 1 stick butter 3 c. brown sugar 2 c. cooked bacon, crushed 1 t. vanilla extract 2 t. baking soda 1 t. salt Method (1) Combine water, glucose, butter and brown sugar in a pot over medium-high heat. Cook to hard crack. While sugar is cooking, warm 2 Silpat liners in the oven. (2) Take sugar off heat; stir in bacon, vanilla, baking soda and salt. Stir quickly until it gets lighter in color and starts to pull away from the sides. (3) When toffee is ready, pour onto warmed Silpat, and top with the other warmed Silpat. Roll as thin as possible. When cool, chop into small pieces. Reserve in airtight container Tea pairing: The chestnut-colored brew Dilmah Vanilla Ceylon (www.dilmahtea.com), made from black tea and vanilla, has creamy flavors that pair beautifully with the toffee and chocolate, as well as the unusual ingredients of this cake.
CHOCOLATE RICOTTA WITH FRESH STRAWBERRIES
Bill Poirier, chef/partner, Sonsie, Boston, www.sonsieboston.com Yield: 4 servings 1 c. fresh ricotta cheese 3 T. sugar 1 T. Crème de Cocoa liqueur 6 T. chocolate syrup 1 c. sliced strawberries, mixed with 1 T. sugar 4 mint sprigs Method (1) In a bowl, place ricotta, sugar, liqueur and chocolate syrup; whisk until smooth. (2) Divide mixture into four martini glasses. Garnish each glass with strawberries and mint. Tea pairing: TeaSource Red Berries (www.teasource.com) is a full-bodied tea, brimming with raspberry, strawberry and caramel flavors, enhancing the strawberry flavor in this dessert.
Looking to for a different take on chocolate sauce? Kikkoman (www.kikkoman.com) offers this idea: soy-infused chocolate sauce. In saucepan over low heat, whisk together 1 cup cream and 2 cups sugar until sugar melts and cream is hot but not boiling. Remove from heat; add 4 ounces unsweetened chocolate and 2 ounces butter, and whisk gently to incorporate. Stir in 1 tablespoon each Kikkoman Naturally Brewed Soy Sauce and vanilla extract. Refrigerate, covered. Reheat over a double boiler when ready to use. (Yield: 3 cups)
26 | Chef