Greek Yogurt Panna Cotta

August 8, 2014.Reading time less than 1 minute.

Greek Yogurt Pudding

205g cold water

28g sugar
1g agar agar
pinch salt
70g white chocolate
73g Greek yogurt
2g gelatin sheets

Combine sugar, agar and salt together.
Hydrate gelatin sheets in a bowl with cold water.
Add sugar mixture into a pot with water.
Bring the water mixture to a boil and simmer for 10 seconds.
Remove pot from heat.
Remove the gelatin sheet from the bowl and squeeze out the excess water.
Add gelatin to the pot.
Pour sugar/ water mixture into white chocolate.
Stir in Greek yogurt.
Pour into moulds and set in refrigerator for 2 hours or until set.

Fruit Fluid Gel

March 15, 2014.Reading time less than 1 minute.

Fruit Fluid Gel

280g sugar

12g agar agar

64g lemon juice

480g fruit puree

120g water

1. Combine sugar and agar agar in a bowl with the puree and water

2. Place the contents in a pot and heat mixture

3. When the mixture comes to a boil, turn down the heat and simmer for 2 minutes

4. Whisk in lemon juice and pour into frame, and place in refrigerator

5. Using a thermomix, blend gel until fluid

Mango fluid gel in half litre container

Versawhip Foam

March 13, 2014.Reading time less than 1 minute.

This recipe is adapted from Antonio Bachour and John Placko.

170g fruit juice/ puree

15g versawhip

* If the juice is too thin, you need to add xanthum gum to thicken (1/2 tsp)

* Add sugar to your taste

In a thermomix with the whisk attachment,

combine all ingredients and whip on medium high for 4-5 minutes.

You can use this foam for a plated dessert, but if you wish to make it into a dried foam, simply pipe some meringues and bake at 170F for 3 hours and let it come to room temperature in the oven.

78 Degrees Presents: A Harvest Dinner

September 15, 2013.Reading time less than 1 minute.

The Harvest Salad.

A salad of fresh vegetables, herbs, flowers and fruits.

Lobster Bisque.

Slow poached lobster, reduced lobster stock fortified with cream, foam and tarragon

Steak and Potatoes.

Sous vide steak with sauteed green beans, roasted potatoes, and a wild mushroom jus.

Freezie.

Cucumber, ginger, apple, pear, and pineapple.

Strawberries and Pistachio.

Microwaved pistachio sponge, pistachio ganache, sous vide strawberries, strawberry chantilly, brown butter and coconut powder, cinnamon ice cream.

Birthday Cake.

Blueberry ganache, grapefruit gelee and sponge, mascarprone cheesecake.

Mignardises.

Tonka bean macaron, pineapple and popping candy aerated chocolate, passionfruit and coffee bonbons.

Niagara College Presents: Decadence, a Celebration of Chocolate and Icewine

February 18, 2013.Reading time 1 minute.

On February 16th 2013, Niagara College held a student pastry competition at the Canadian Food and Wine Institute. This event provides an opportunity for students from all over North America to showcase their talent and knowledge in pastry arts while incorporating products of ice wine and chocolate.

Each team was asked to produce an assortment of pastry products featuring chocolate and ice wine. The competitors were asked to product a chocolate showpiece, individual pastries, cake, chocolate and a table display.

JOHNSON & WALES UNIVERSITY