Cranberry Eric Bertoia Mascarpone Mousse Recipes Orange Plated Desserts Recipes so good #4 Sorbet Recipes

Cranberry Confit with Mascarpone Mousse, Speculoos Crisp and Orange Kumquat Sorbet

Born in France, and surrounded by fruit trees, he soon discovered that exceptional desserts could be made out of those marvelous gifts from nature. Today, Eric Bertoia is Daniel Boulud’s Corporate Pastry Chef, and works designing, managing and supervising the personnel and desserts of restaurants located in such distant places as New York, Palm Beach, Vancouver or Beijing. He also represents a bridge between French pâtisserie and the flourishing modern American pastry. As follows, he describes his career, his current occupation and his point of view about his profession in his own words.

YIELDS 10

cranberry confit

6 g gelatin sheets
305 g fresh cranberries
300 g cranberry juice
20 g cinnamon stick
65 g sugar
1 vanilla bean, scraped

Bloom gelatin in cold water for 20 minutes. Poke a hole in the center of each cranberry with a toothpick. In a saucepot, heat cranberries with cranberry juice, sugar, cinnamon and vanilla; simmer for 5 minutes. Reserve 30 cranberries for garnish. On gentle heat, add gelatin to dissolve. Line the bottom and sides of a 20x20x2 cm frame with plastic wrap. Cool cranberries to room temperature. Pour into prepared frame and chill until set; at least 4 hours. Cut into 2x10cm rectangles.

Poke a hole in the cranberries with toothpicks
Heat with cranberry juice, sugar, gelatin and cinnamon
Fill 2-cm tall frame; chill

speculoos crisp

105 g butter
175 g brown sugar
215 g flour
8 g baking soda
55 g almond flour
1 vanilla bean, scraped
10 g vanilla extract
65 g milk

In an electric mixer fitted with a paddle attachment, cream the butter and brown sugar until airy. Add flour, baking soda, almond flour, vanilla bean seeds, and vanilla extract on medium speed; scrape the bowl with a rubber spatula. Stream in milk and combine well. Scale 500 g dough onto a full sheet pan. Roll between two sheets of parchment paper into a thin sheet and freeze. Bake at 350°F for four minutes. Remove and cut into 10x7cm rectangles, and while still warm, roll around 2.5cm diameter metal cylinders. Place cylinders onto a tuile cookie sheet and bake for another 10 minutes at 350°F. Cool to room temperature, remove metal cylinders and store in a dry, airtight container.

Roll speculoos between parchment paper to 3mm
Bake 4 minutes at 350ºF, Roll around cylinder
Bake inside of mold 10 minutes

mascarpone mousse

4 g gelatin
250 g heavy cream
250 g milk
70 g sugar
1 vanilla bean, scraped
250 g mascarpone

Soak gelatin in cold water for 20 minutes; strain. Simmer heavy cream, milk, sugar, and vanilla beans. Add gelatin to dissolve, and cool to room temperature. Add mascarpone and puree with a hand blender. Transfer to a CO2 foamer and fill speculoos crisps.

Dissolve gelatine into cream, milk and sugar
Puree in mascarpone with hand blender, transfer to foamer when cold.

orange kumquat sorbet

125 g water
100 g sugar
25 g glucose powder
3 g sorbet stabilizer
500 g orange juice
2 each oranges, finely grated zest
50 g kumquat confit

Simmer water with the sugar, glucose powder and sorbet stabilizer until dissolved. Cool to room temperature. With a hand blender, add orange juice, orange zest, and kumquat confit. Refrigerate overnight. Spin on an ice cream machine the next day.

milk meringue

18 g gelatin
440 g milk
45 g sugar

Prepare 1.5 cm diameter by 30 cm long cylinders by rolling up sheets of acetate and securing with tape. Soak gelatin in cold water for 20 minutes; strain. Bring milk and sugar to a simmer. Add gelatin to dissolve. Transfer to an electric mixer fitted with a whisk and whip until cool and meringue-like in texture. Transfer to a piping bag and fill prepared acetate cylinders. Refrigerate overnight. Remove from the mold and cut into 3-cm long pieces.

Add Gelatin to milk and sugar when warm; dissolve
Whisk to meringue texture and cold
Pipe into acetate cylinder
Puree in mascarpone with hand blender, transfer to foamer when cold

dulce de leche sauce

250 g heavy cream
25 g sugar
1 vanilla bean, scraped

Simmer all ingredients and reduce to reach a golden caramel color and yield 160 grams. Transfer to piping bag and store refrigerated.

cranberry sauce

200 g cranberry juice
20 g sugar
2 g pectin NH
50 g neutral glaze

Simmer cranberry juice, sugar and pectin NH for 1 minute. Incorporate neutral glaze with a hand blender. Transfer to a piping bag and store refrigerated.

orange sauce

220 g orange juice
15 g sugar
3 g pectin NH
1 vanilla bean, scraped
65 g neutral glaze

Simmer orange juice with sugar, pectin NH and vanilla beans for one minute. Incorporate neutral glaze with hand blender. Transfer to a piping bag and store refrigerated.