|
Current Food "Sketches"
Friday, October 22 2004
Rhubarb and Chocolate Rosemary Bread Pudding
- Rosemary bread, cubed
- Macerated Rhubarb, medium dice
- Toasted pecans, chopped
- Chocolate "custard mix"
Cream
Eggs
Sugar
Chocolate
Orange Zest
Orange Juice
Rosemary
- A Trio of ice creams;
Caramel Ice Cream
Sarsaparilla Ice Cream
Vanilla ice Cream
- Ramekin sized Vanilla Tuilles (for the ice creams)
- Chocolate Sauce
- Rhubarb sauce
- Orange simple syrup
- Creme Anglaise
- Ruffled Teardrop Tuille
- Powdered Sugar
- Powdered Cocoa
- Rosemary sprig
I would steep the cream with the sugar, zest, orange juice and rosemary, then whisk in
tempered chocolate as it cools. Before use, I would whisk in the eggs, then combine it with
the cubed bread, chopped zest, chopped toasted nuts, a bit of chopped rosemary and the medium
diced macerated rhubarb. Let it stand long enough to absorb sufficiently.
I would then place the bread pudding mix in medium souffle's and bake covered, in a water bat
at 350 degrees....
For service, I would have them turned out and heated per order.... giving them a nice touch
of caramelization on the outside....
They would be plated with the trio of ice creams around them in their respective ramekin
sized tuilles, on a plate dressed sparsely with the sauces, some toasted nuts...powdered
sugar and cocoa. Topped with the teardrop tuille and sprig of rosemary.
|
bravenet.com