I've decided to give back to the forum and share some recipes that I've learned from either Chefs at my school or recipes I've gotten from chefs I know personally...of course with permission.
Butterscotch Crème Brulee
- 3 cups heavy cream
- 1 cup whole milk
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- 2 ounces milk chocolate, chopped
- 2 tablespoons plus 1 teaspoon pure vanilla extract
- 9 large egg yolks
- 1/3 cup granulated sugar
- Caramel Corn (optional)
- Preheat the oven to 300°. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
- Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the crème brûlées are set but still slightly jiggly in the center. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.
- Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each crème brûlée and broil for about 1 minute, until the tops are caramelized. Remove the crème brûlées from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with the remaining crème brûlées. Alternatively, caramelize the sugar with a propane or brûlée torch.
Panna Cotta allo Zafferano con Fragole e Rabarbaro - Saffron Panna Cotta With Roasted Strawberry and Rhubarb
1 cup milk (divided use)
1 3/4 teaspoons gelatin powder
2 cups heavy cream
3/4 teaspoons saffron
1/4 teaspoon grated orange zest
1/2 teaspoon grated lemon zest 1/4 cup plus 2 tablespoons sugar
1 teaspoons vanilla extract
1 tablespoon honey Tiny pinch salt
1/2 cup pistachios
ROASTED STRAWBERRY RHUBARB COMPOTE
1 1/2 cup strawberries, stemmed and quartered
1 cup rhubarb, cleaned and cut into 1/2-inch slices
1/4 cup sugar
1/2 teaspoon orange zest
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes. In a large saucepan, combine heavy cream, remaining 1/2 cup milk, saffron, orange and lemon zest, sugar, vanilla, honey and salt. Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat, cover and let sit 5 minutes. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. Refrigerate for at least 3 hours or overnight.
For the compote: Preheat oven to 350 degrees. Toss all compote ingredients together and place on a cookie sheet lined with parchment paper. Roast for 15 minutes. Let cool before removing from cookie sheet.
Toast pistachios in preheated oven for 8 minutes. Cool slightly and chop roughly.
To unmold and serve: Place each panna cotta in a bowl with warm water for 15 seconds so the water comes three-fourths of the way up the sides. Holding at an angle, pull top side of panna cotta away from the ramekin and invert onto serving plate. Place some compote next to pudding and sprinkle with toasted pistachios.