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Elaboration

Vanilla Custard

  1. Blanch & shock lemons then zest
  2. Place all the dry ingredients in a saucepan and mix to combine
  3. Add the milk slowly, mixing well to avoid any lumps
  4. Cook over medium high heat just until mixture comes to boil
  5. Pour into a plastic film wrap lined ½ sheetpan and cover with film wrap to prevent any skin from...

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Elaboration

Vanilla Custard

  1. Blanch & shock lemons then zest
  2. Place all the dry ingredients in a saucepan and mix to combine
  3. Add the milk slowly, mixing well to avoid any lumps
  4. Cook over medium high heat just until mixture comes to boil
  5. Pour into a plastic film wrap lined ½ sheetpan and cover with film wrap to prevent any skin from forming
  6. Chill overnight
  7. Cut into logs
  8. Divide kataifi dough into about 24 long strips
  9. Brush with melted butter and roll a log of egg custard in the dough
  10. Place close together on a pan that has been brushed with melted butter
  11. Bake 350F 180C until tops of rolls are golden brown
  12. As soon as they come out of the oven pour the cooled honey syrup all over them
  13. Cool and then chill overnight in the cooler
 

Soaking Syrup

  1. Place all the ingredients into a saucepan and bring to a boil
  2. Remove from the heat and allow to cool completely
  3. Pour over baked kataifi rolls as soon as they come out of the oven

Whipped Yogurt

  1. Bloom the gelatin in the water
  2. Heat the heavy cream to steaming but not boiling
  3. Add the gelatin and mix well with a stick blender
  4. Chill overnight
  5. Add the yogurt and whip until peaks form

Assembly

  1. Spread some whipped yogurt along the plate
  2. Place a kataifi roll on one side of the whipped yogurt
  3. Add 2 grapefruit segments and 1 orange segment to one side of the pastry
  4. Finish with a few sprigs of micro mint
 
 
 
 

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Ingredients 4 persons
  • Vanilla Custard
  • 2000g Milk
  • 400g Sugar
  • 4 ea Egg
  • 160g Egg Yolk
  • 160g Hot Process Pastry Cream Powder
  • 2.4g Kappa Carrageenan
  • 4g Iota Carrageenan
  • 2 ea Meyer Lemon Zest
  • 200g Melted Butter
  • 1 package Kataifi
  • Soaking Syrup
  • 500g Water
  • 60g Lemon Juice
  • 350g Sugar
  • 680g Honey
  • 2 strips Orange Peel
  • 2 strips Lemon Peel
  • Whipped Yogurt
  • 500g Heavy Cream
  • 75g Sugar
  • 3g Powdered Gelatin
  • 18g Water
  • 500g Greek Yogurt.
Recipes. The Cook & Chef Institute