Chef Kelly Cattani - November 2018
For this course prepare items in this order:
Goat cheese mousse, honey dipped filo, maple sweetend “sour cream”, apple pie filling, green apple sauce, bee pollen – just needs to be busted up in a spice grinder or vitamix, honey – need to make a thumb bag or three for this, some ground cashews would add a little extra dimension if we have time to make some
The plate up for dessert: pipe “sour cream” onto plate, artfully arrange pastry triangle, top with apple pie filling, then pastry triangle, quenelle mousse on top. Dab sour apple sauce and honey, sprinkle bee pollen (and ground cashews) to garnish.
Goat Cheese Mousse
4 egg yolks
0.5 cup sugar
4 T cornstarch
pinch salt
2 cup 2% milk
0.5 cup goat cheese, crumbled
1 tsp vanilla extract
4 egg whites
1 Tbsp sugar whipped to stiff peaks and set aside until needed (do not refrigerate)
1 cup heavy cream, whipped to stiff peaks and set aside until needed (refrigerate)
Place yolks in medium sized mixing bowl and whisk until smooth.
Combine sugar, cornstarch and salt in a small pot over medium heat. Add milk while stirring. Cook until mixture begins to bubble and thicken, about 5 minutes, stirring constantly (make sure to scrape all the way to the edges of the pot).
Temper milk mixture slowly into egg yolks. Return the mixture to the pan and continue cooking until very thick. Remove from heat. Add vanilla. Add goat cheese. Whisk until the goat cheese is incorporated. Pass the mixture through a fine mesh sieve and place it inside a metal container set inside an ice bath. Press plastic wrap directly onto the surface of this mixture so that it does not form a skin. Once it has cooled to room temperature proceed with the mousse.
Fold egg whites into mousse in two additions. Fold whipped cream into mousse. Refrigerate until needed for service. Ideally for a minimum of 2 hours.
Apple Pie Filling
15 apples, peeled and quartered, cored and sliced (1 kg sliced apples)
2 Tbsp tapioca starch
5 Tbsp sugar
1 tsp cinnamon
pinch salt
Toss all ingredients together. Place in a hotel pan and wrap well with plastic wrap. Steam for 10 minutes, stir well and steam for 10 minutes more. Remove plastic wrap and let cool. Downsize and store until needed.
Honey Dipped Filo
1 roll of thawed filo pastry
200 mL melted honey
200 g melted butter
Coarse sugar
Brush one sheet of filo pastry with butter, then with honey. Top it with another sheet and push the two sheets together. Brush the second sheet with butter and honey, and then sprinkle with coarse sugar.
Cut the filo into half lengthwise. Then cut each half into long skinny rectangles. Place the prepared filo on a parchment lined pan. Repeat until there are at least two pieces per person.
Bake at 350*F until golden brown. Brush once more with melted honey when the pastry is removed from the oven. Let cool until required for service.
Honey - 300mL melted or otherwise liquid. Need to make several thumb bags prior to service.
Green Apple Sauce
8 granny smith apples, juiced and juice strained through fine mesh sieve
Honey to sweeten juice until delicious
Xanthan gum to thicken sauce
Cut apples into quarters and juice them (or blend in blender until completely pureed). Strain the juice through a fine mesh strainer. *Ideally, we need 500mL of juice.
Taste the juice and whisk in enough honey to balance the tartness of the apple. Add a pinch of salt.
Place the juice in a blender. Put on the lid of the blender and blend on high speed. Add 1/8 tsp xanthan gum to the blender and continue blending for one minute. If sauce is not quite thick enough add another 1/8 tsp xanthan.
Remove sauce from blender and place in a squeeze bottle until service.
Bee Pollen – 4 Tbsp needs to be busted up in a spice grinder or blender
Maple Sweetened “Sour Cream”
2 cups raw cashews, soaked 2- 3 hours or overnight, drained well
¾ cup olive oil **as needed to puree cashews**
1 lemon, zest and juice
0.5 tsp apple cider vinegar
2 tbsp maple syrup
Salt to taste
Puree everything together, adding only enough olive oil to allow cashews to puree. Push through strainer if necessary, to remove lumps. Refrigerate until service.