Chef Hannah Flora Logo
Chef Hannah Flora Logo

WHEN I SPLIT, YOU SPLIT, WE SPLIT

Desserts

 

WHEN I SPLIT, YOU SPLIT, WE SPLIT

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Ingredients Method

Ingredients
  

COMPONENTS
  • Strawberry marshmallow
  • Brulee banana
  • Frozen cherries
  • Pineapple fluid gel
  • Chocolate praline soil
  • Brown sugar vanilla bean ice cream
STRAWBERRY MARSHMALLOW
  • 6 ea egg whites
  • 450g corn syrup- light
  • 135g water
  • 250g sugar
  • 1 stalk lemongrass
  • 3 oz strawberry puree
  • Steep lemongrass in water on low heat for 10minutes. Strain.In a mixer with whip attachment, whip egg whites until stiff peak. In a sauce pot, combine water, sugar, corn syrup and strawberry puree. Temp at 248F. Pull from heat and with mixer on low, stream the sugar mixture into egg whites. Continue to whip until the mixture is room temperature and shiny. Transfer to a piping bag and hold.
CHOCOLATEPRALINE SOIL
  • 50 g sugar
  • 250 g almond flour
  • 150 g ap flour
  • 110g cocoa powder
  • 5g salt
  • 125g melted butter
  • 50g hazelnut paste
  • 1c feuilletine
  • Combine by hand.Bake at 300f until dry, usually 1 hour.
PINEAPPLE FLUID GEL
  • 1/2c whiskey
  • 1/3c water
  • 1/2c sugar
  • Combine and reduce by half until syrup consistency
  • 1 vanilla bean
  • 1 pineapple cut into rings
  • Cryovac all items together in vacuum seal bag
  • Sous vide 85c for 35 min-1 hour

Method
 

  1. Remove from water bath,add to blender and blend on low. Slowly sprinkle in xantham gum (about 2T)until thick
  2. Remove from blender- transfer to cryovac bag again and compress until color turns translucent.
  3. Transfer to squeeze bottle and reserve for plating.
VANILLAICE CREAM
  1. 14 oz milk
  2. 3.5 oz cream
  3. 4 egg yolks
  4. 4.5 oz sugar (2 oz brown sugar, 2.5 oz granulated sugar)
  5.  Boil milk and cream
  6. Whip yolks and sugar together by hand
  7. Pour yolks and sugar into milk
  8. Return to heat until nape
  9. Strain
  10. Cool
  11. Transfer to Paco jet and freeze overnight.spin and taste.