Mango & Blackberry Trifle, Pound Cake, Isomalt Lace
Chevre Panna Cotta, Thyme Gelee, Nutmeg Tuiles
Thyme Gelee: Blanch parsley approx. 5 sec., drain/ice bath/drain. Process in blender with 1st water/small tooth strain. Bring Thyme, 2nd water & sugar to boil/infuse/strain & bloom gelatin. Melt gelatin in pan with small amount of thyme infusion.
Reduced-Fat Pound Cake: Sift flour, baking soda, baking powder. Cream fruit paste, butter & gradually add olive oil, 4 oz. sugar, zest. Stir in vanilla, extract, yolks. Add I/2 sour cream, alternating with flour (2 additions). Whip whites to med. peaks/fold into batter. Bake 350 F for one hour.
Sorbet base with high % fruit puree: Weigh all ingredients/mix stabilizer with 1/4 of total sugar. Mix the remaining sugar with atomized glucose & dextrose. Warm water to 77 F. At 86 F add the sugar/ atomized gluc. & dex. At 113 F add sugar/stabilizer. Boil mixture. Remove from heat/cover with film/cool asap over ice bath. Mature 4 hours or overnight. Mix syrup base with fruit puree at 46 F.
Churn in ice cream maker (approx. 15 minutes).
7:30-8:00 low -fat pound cake & strawberry rings
8:00-8:30 make sorbet base
8:30-9:00 panna cotta, thyme gelee (chill 1 hour)
9:00-10:00 nutmeg tuile nests
10:00-11:00 Choc. rings/feuillitine/isomalt lace
Timeline Day 2:
Souffle base mis en place
Tawny port sauce
blanched sliced apples
fruit for trifle/trifle cream