NPC Dessert Trilogy
Banana Bread Pudding and Crème Brûlée Napoleon with Strawberry Sauce
Triple Chocolate Terrine with Orange Crème Anglaise
Shamrock Farms Vanilla Ice Cream Sundae with Hot Fudge, Whipped Cream, Pralines and a Cherry in an Almond Tuile Basket
Chef Lenard Rubin
The Vig
2010 Fresh Chef "Dessert" Challenge Winner
Directions
BANANA BREAD PUDDING AND CRÈME BRÛLÉE NAPOLEON WITH STRAWBERRY SAUCE
BANANA BREAD PUDDING
Ingredients:
3 cups Shamrock Farms Heavy Whipping Cream
1 cup Shamrock Farms Half and Half
6 cups Day-Old French Bread or Ciabatta (cut into 1” cubes)
9 tbsp Shamrock Farms Unsalted Butter (softened)
1 cup Brown Sugar
½ cup Granulated Sugar
¼ tsp Ground Nutmeg
¾ tsp Ground Cinnamon
4 each Bananas (ripe but firm)
4 large Eggs (beaten lightly)
1 tsp Vanilla Extract
1 cup Pecan Pieces (lightly toasted in oven)
1 pinch Salt
2 cups Banana Chip-Graham Cracker Mixture (recipe to follow)
2 tbsp Clarified Butter
Procedure:
1. Butter a 10” x 12” pan with 1 tablespoon of the Shamrock Farms butter
2. Add the remaining Shamrock Farms butter to a sauce pan and melt over medium heat.
3. Add ½ of the brown and granulated sugars and all of the nutmeg and cinnamon, stir until dissolved (approx. 2 minutes)
4. Add the bananas and cook for a couple of minutes, mashing them in the pan as you cook and stir…..cool off
5. In a large bowl mix together the eggs, remaining sugars, Shamrock Farms Heavy Whipping Cream, Shamrock Farms Half and Half and vanilla
6. Add the cooled banana mixture, pecan pieces, salt and the bread to the large bowl and toss all together thoroughly
7. Pour mixture into the buttered dish and bake in a 300°F oven to for 50 minutes to 1 hour.
8. Check middle with a toothpick to make sure that all liquid is evaporated.
9. Let cool for 20 minutes, then place in refrigerator for at least 4 hours
10. Using a 2 ½ “ biscuit cutter, cut out cylinders of bread pudding, then cut in thirds horizontally
11. Coat with banana chip-graham cracker mixture and sauté lightly in clarified butter until golden brown on both sides of each circle
BANANA CHIP-GRAHAM CRACKER MIXTURE
Ingredients:
6 tbsp Shamrock Farms Unsalted Butter (melted)
1 cup Dried Banana Chips
1 cup Graham Cracker Crumbs
2 tbsp Brown Sugar
Procedure:
1. Process banana chips in a food processor until fine
2. Add the graham cracker crumbs and sugar, pulse until incorporated
3. Remove to a mixing bowl and add the melted Shamrock Farms unsalted butter
4. Mix together until thoroughly incorporated
CRÈME BRÛLÉE
Ingredients:
Part 1:
1 ¼ cups Shamrock Farms Whipping Heavy Cream
2 each Egg Yolks
2 tbsp Granulated Sugar
1 each Vanilla Bean
Procedure:
Part 1:
1. Whisk yolks and sugar together in bowl until smooth and light
2. Place Shamrock Farms Heavy Whipping Cream into a small sauce pot, split vanilla bean in ½ and scrape into pot then add the scraped bean as well
3. Bring Shamrock Farms Heavy Whipping Cream mixture to a boil
4. Whisk hot Shamrock Farms Heavy Whipping Cream mixture into egg-sugar mixture until smooth
Ingredients:
Part 2:
1/3 cup Shamrock Farms Heavy Whipping Cream
1/3 cup Shamrock Farms Milk
2 large Eggs
3 tbsp Granulated Sugar
Procedure:
Part 2:
1. Whisk eggs and sugar together in a mixing bowl for 30 seconds
2. Add Shamrock Farms Heavy Whipping Cream and Shamrock Farms Milk to egg-sugar mixture and whisk together
3. Mix part 1 mixture into part 2 mixture and whisk until just incorporated
4. Line a 10” x 12” pan with plastic wrap and pour in mixture
5. Place pan in a larger pan filled half way up with warm water
6. Cook in a 300°F oven for 30 minutes, or a little longer if needed to firm up completely
7. Let cool for 20 minutes then place in a freezer.
8. When completely frozen cut out circles with a 2 ½ “ biscuit cutter
STRAWBERRY SAUCE
Ingredients:
2 pints Fresh Strawberries (stems removed)
½ cup Granulated Sugar
2 tbsp Lemon Juice
Procedure:
1. Puree all ingredients in a blender until smooth
Assembly:
1. Drizzle strawberry sauce on the plate
2. On top of the sauce alternate three layers each of banana bread pudding and Crème Brûlée starting with the bread pudding
3. Sprinkle top with a light coating of raw sugar and burn with a torch until caramelized
4. Fan sliced strawberries on top and garnish with a mint sprig
TRIPLE CHOCOLATE TERRINE WITH ORANGE CRÈME ANGLAISE
DARK CHOCOLATE
Ingredients:
3 ½ oz. Shamrock Farms Heavy Whipping Cream (whipped to soft peaks)
3 ½ oz. Dark Chocolate (chopped)
1 tbsp. Coffee
1 each Egg Yolk (beaten)
Procedure:
1. Melt the dark chocolate with the coffee then stir in the beaten egg yolk…..do not over mix
2. Slowly fold in the whipped Shamrock Farms Heavy Whipping Cream
MILK CHOCOLATE
Ingredients:
3 ½ oz. Shamrock Farms Heavy Whipping Cream (whipped to soft peaks)
3 ½ oz. Milk Chocolate (chopped)
1 tbsp Grand Marnier
1 each Egg Yolk (beaten)
Procedure:
1. Melt the milk chocolate with the Grand Marnier then stir in the beaten egg yolk…..do not over mix
2. Slowly fold in the whipped Shamrock Farms Heavy Whipping Cream
WHITE CHOCOLATE
Ingredients:
3 ½ oz. Shamrock Farms Heavy Whipping Cream (whipped to slightly stiff peaks)
3 ½ oz. White Chocolate (chopped)
1 oz. Water
½ pkt. Gelatin
Procedure:
1. Melt the white chocolate
2. Heat the water (not too hot) in a separate pan, sprinkle the gelatin into it and mix with a fork until dissolved
3. Add gelatinized water to the white chocolate
4. Slowly fold in the whipped Shamrock Farms Heavy Whipping Cream
ORANGE CRÈME ANGLAISE
Ingredients:
2 cups Shamrock Farms Half and Half
1 tsp Grated Orange Zest
6 each Egg Yolks
½ cup Granulated Sugar
1 tbsp Grand Marnier
1 tbsp Frozen OJ Concentrate (melted)
1 tsp Vanilla Extract
Procedure:
1. In a medium sauce pan bring the Shamrock Farm Half and Half, ¼ cup of the sugar and the orange zest to a simmer
2. Remove from the heat
3. In a medium sized mixing bowl whisk together the egg yolks and remaining ¼ cup of sugar until thick…..approximately 3 minutes
4. Slowly mix in ¾ cup of the hot Shamrock Farms Half and Half mixture, mixing well
5. Add the egg mixture to the sauce pan with the remaining Shamrock Farms half and half mixture
6. Cook, stirring constantly, over medium heat until it thickens…..approximately 5 minutes
7. Mix in Grand Marnier, unfrozen OJ concentrate and vanilla
8. Remove from heat and strain into a container that is situated in an ice bath for rapid cooling
Assembly:
1. Line a terrine mold with plastic wrap
2. Spoon in a layer of milk chocolate mousse, leaving room for two more layers, let chill in freezer until stiff
3. Spoon in a layer of white chocolate, let chill in freezer until stiff
4. Spoon in the dark chocolate layer and freeze
5. Drizzle some Orange Crème Anglaise onto the plate
6. Pull the plastic wrapped Triple Chocolate Terrine out of mold and remove plastic
7. Slice into ¼ “ thick pieces and shingle on the Orange Crème Anglaise
SHAMROCK FARMS VANILLA ICE CREAM SUNDAE WITH HOT FUDGE, WHIPPED CREAM, PRALINES AND A CHERRY IN AN ALMOND TUILE BASKET
HOT FUDGE
Ingredients:
1 cup Shamrock Farms Heavy Whipping Cream
4 tbsp Shamrock Farms Unsalted Butter (softened)
½ cup Granulated Sugar
¼ cup Unsweetened Cocoa Powder
¼ tsp Salt
½ cup Water
1 cup Light Corn Syrup
¼ tsp White Vinegar
4 oz. Bittersweet Chocolate (chopped)
1 tbsp Vanilla Extract
Procedure:
1. Whisk together in a large saucepan until blended….. the granulated sugar, unsweetened cocoa powder and the salt
2. Whisk in the water until well blended
3. Bring to a simmer over medium heat then remove the pan from heat and slowly whisk in the Shamrock Farms Heavy Whipping Cream, light corn syrup, vinegar and ½ of the bittersweet chocolate
4. Return to medium heat and bring to a boil, whisking frequently until the bubbles become small and the sauce is thick and sticky…..approximately 7 minutes
5. Remove from the heat and add the remaining bittersweet chocolate, Shamrock Farms unsalted butter and vanilla extract
WHIPPED CREAM
Ingredients:
1 cup Shamrock Farms Heavy Whipping Cream
1 tsp Vanilla Extract
1 tbsp Powdered Sugar
Procedure:
1. In a large bowl whip the Shamrock Farms Heavy Whipping Cream until stiff peaks are about to form
2. Whisk in the vanilla extract and powdered sugar and beat until stiff peaks form…..do not over beat.
PRALINES
Ingredients:
2 tbsp Shamrock Farms Unsalted Butter
1 ½ cups Granulated Sugar
1 ½ cups Brown Sugar
1/8 tsp Salt
3 tbsp Dark Corn Syrup
1 cup Evaporated Milk
1 tsp Vanilla Extract
1 ½ cups Pecan Pieces (roasted slightly in oven)
Procedure:
1. Place granulated sugar, brown sugar, salt, corn syrup, evaporated milk and Shamrock Farms unsalted butter into a heavy sauce pot
2. Over medium heat, stir continuously with a wooden spoon until the sugars have dissolved and the mixture comes to a boil
3. Continue to cook until the mixture reaches 236°F on a candy thermometer
4. Remove from heat and allow to cool for 10 minutes
5. Add the vanilla and pecan pieces, beat with wooden spoon for 3 minutes, so that praline mix becomes slightly thick and begins to lose its gloss
6. Spread out on a parchment paper lined baking sheet and let cool
7. Cut out into desired shapes or break into pieces
ALMOND TUILE BASKET
Ingredients:
4 tbsp Shamrock Farms Unsalted Butter (melted)
½ cup All-Purpose Flour
½ cup Powdered Sugar
1/8 tsp Salt
3 large Egg Whites
¼ tsp Almond Extract
½ cup Sliced Blanched Almonds (toasted)
Procedure:
1. In a bowl whisk together the flour, sugar and salt
2. Whisk in the egg whites, Shamrock Farms unsalted butter and almond extract until well combined
3. Let batter sit at room temperature for 45 minutes
4. Drop round tablespoons of batter about 6 inches apart on a sheet tray lined with parchment paper
5. Spread the batter into 4” rounds
6. Sprinkle each round with sliced almonds and bake in a 350°F oven until golden…..approximately 6 minutes
7. Quickly remove the cooked tuiles from the baking sheet and drape over a ramekin or small glass to create a cup shape
8. Cool the tuiles completely on the ramekins then lift off
Assembly:
Ingredients:
Shamrock Farms Vanilla Ice Cream
Hot Fudge Sauce
Almond Tuile Baskets
Shamrock Farms Whipped Cream
Pralines
Maraschino Cherries
Procedure:
1. Place a small amount of hot fudge on the plate
2. Position the tuile basket on top of the hot fudge
3. Using a small ice cream scoop, place a scoop of Shamrock Farms vanilla ice cream in the tuile basket
4. Drizzle hot fudge around the Shamrock Farms vanilla ice cream in the tuile basket
5. Garnish with Shamrock Farms whipped cream, chopped praline pieces and a maraschino cherry
