Episode 71: Non-Baked Desserts

Vanilla Ice Cream Base
Strawberry and Rhubarb Compote
Frozen Nougatine
Chocolate Terrine
Sauteed Peaches and Blueberries

VANILLA ICE CREAM BASE
1 litre light cream (12%) (1 quart)
1 litre 35 % whipping cream (1 quart)
4 vanilla pods, scraped
17 egg yolks
1.5 cups sugar (300 grams)

Preparation time is 30 minutes plus at least 4 hours freezing time
Ease of preparation is: easy

In a stainless steel pot slowly bring the whipping cream to a simmer with the vanilla, then add the light cream and bring to a simmer gently.

Whisk the yolks and the sugar together until thick, pale and ribbon stage.

Once the cream starts to simmer, do not allow it to boil. Temper the yolks slowly by adding a small amount of the warm cream mixture to the eggs and then add it back to the rest of cream. Stirring constantly, cook out the base, until the proteins in the yolks have fully cooked. To thicken it, use a thermometer to cook to 60 degrees Centigrade. It should be thick, and on a back of a spoon should leave a clear clean line when a finger has passed through. Strain and cool.

Freeze off.

Yield: 2 litres
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STRAWBERRY AND RHUBARB COMPOTE
500 millilitres water (16 fluid ounces)
400 grams sugar (14 ounces)
2 lemons, grated and juiced
1 vanilla bean, cut in half and scraped
500 grams rhubarb, washed and then cut into 1cm pieces (1 pound, 1 ounce)
500 grams field strawberries, washed, hulled and cut into halves (1 pound, 1 ounce)

Preparation time is 15 minutes
Ease of preparation is: easy

In a pot add the water, sugar, vanilla, lemon juice and rind and bring to a simmer.

Add the rhubarb and simmer for 3 minutes. Add the strawberries and simmer for 5 minutes.

Let cool, remove the vanilla pod.

Yield: 1.5 litres
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FROZEN NOUGATINE
500 grams sugar (2 ½ cups)
8 egg whites
80 millilitres water (3 fluid ounces)
370 grams sugar (12 ounces)
360 grams chopped pine nuts (11 ½ ounces)
50 grams melted chocolate (2 ounces)
500 grams chopped dried fruit (1 pound, 1 ounce)
kirsch
1.4 litres whipping cream (49 fluid ounces)
8 drops almond extract

Preparation time is 45 minutes
Ease of preparation: moderate

Place the sugar in a pot and add just enough water to cover. Cook to 224F (107C). Add the egg whites to a mixing bowl and using medium speed whip to stiff peaks. Slowly pour in the sugar just a few drops at a time, pour in the sugar so it runs down the side of the bowl or into the whip. Add all the sugar. Whip until cold. Keep aside.

Make a light caramel with the water and sugar. Mix with the pine nuts, then pour onto a parchment-lined baking sheet. Coat with the chocolate melted over a bain-maire. Chill. When set, chop coarsely. Set aside.

Drizzle kirsch over the fruit and let marinate.

Add the almond extract to the whipping cream and beat until stiff.

Mix the egg white mixture, caramel, nut and chocolate mixture and fruit together. Fold in

Whipped cream and pour into serving glasses. Freeze for at least 6 hours.

Yield: 12 to 15 servings
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CHOCOLATE TERRINE
650 grams semi sweet chocolate (1 pound, 5 ounces)
250 millilitres (35% butter fat) whipping cream (8 fluid ounces)
80 millilitres Triple Sec (3 fluid ounces)
350 grams unsalted butter, melted (11 ounces)
90 grams icing sugar, sifted (3 ounces)
6 egg yolks

Preparation time is 30 minutes plus 3 hours to chill
Ease of preparation is: moderate

Carefully melt chocolate slowly over a bain marie with the whipping cream until smooth and lump free. Then add the melted butter to the chocolate, whisk well to fully incorporate all the ingredients. Keep warm, do not let cool.

Place the yolks, sugar and Triple Sec in a large bowl over a bain-marie. Whisk vigorously until mixture is thick, pale and at the ribbon stage. Slowly add the warm chocolate mixture a little at a time to the yolk mixture, whisking well.

Line a loaf pan with plastic wrap, ensuring that the plastic is pushed into all the corners. Pour the chocolate mixture into the pans. Knock on table to release any air bubbles and cool for several hours in cooler.

Serve with berry coulis.

Yield: 1 loaf pan (12 slices)
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SAUTEED PEACHES AND BLUEBERRIES
2 whole ripe peaches
250 millilitres blueberries (1 cup)
4 tablespoons butter (60 grams)
4 tablespoons sugar (60 grams)
75 millilitres Triple Sec (2 ½ fluid ounces)

Preparation time is 10 minutes
Ease of preparation is: easy

Bring a large pot of water to a boil. Score the peaches and drop in water for 5 seconds. Remove and shock in ice water. Peel peach and cut into wedges.

Heat a large pan over medium heat, add butter. Add the peaches and sauté for 2 minutes, add sugar and cook. Add blueberries and flame with Triple Sec.

Spoon fruit into bowls and pour sauce over top.

Serve with vanilla bean ice cream drizzled with aged balsamic vinegar.

Yield: 4 servings
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Recipe Courtesy of Chef Michael Allemeier, Executive Chef at Teatro in Calgary, Alberta, Canada