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Sam Mason
WD-50 | New York City
He may come across as part rock-star, part-comedian, but
Sam Mason applies serious technique and innovation to pastry
arts at wd~50. Having worked with the late Jean-Louis Palladin
both at Napa in Las Vegas and Palladin in New York, Mason
cites the legendary chef as his most influential mentor. He
has been at wd~50 since it opened in April of 2003. Everything
in the walk-in is fair game for Mason, whose experimental
dessert menu is the ideal complement to Wylie Dufresne’s
cuisine. He edges diners out of their comfort zone by pairing
unusual ingredients with very familiar and nostalgic elements.
Mason frowns upon cloyingly sweet desserts and counts salt
vinegar chips among his personal favorites.
Caramelized Apple with Miso Ice
Cream
Chef Sam Mason of wd~50- New York, NY
Adapted by StarChefs.com
Yield: 10 Servings
Ingredients:
Apple puree:
- 20 apples, cored, peeled and chopped
- 1 cup sugar
- 1 vanilla bean
- 750 ml white wine
- 810 grams apple puree
- 203 grams water, cold
- 203 grams white wine, cold
- 2.6 grams high acyl gellan
- 1.9 grams low acyl gellan
- 1 grams maltodextrin
Miso ice cream:
- 2 liters milk
- 750 mililiters cream
- 300 grams glucose
- 330 grams sugar
- 64 grams trimoline
- 180 grams milk powder
- 10 grams stabilizer
- 300 grams whole egg
- 350 grams white miso
Preserved plum puree:
- 1 cup salted dried plums
- 2 cups water
Tart dough:
- 560 grams butter
- 104 grams confectioners sugar
- 600 grams flour
- 100 grams almond flour
- 15 grams baking powder
- 25 grams cinnamon
- 3 grams salt
- 120 grams hard boiled egg yolks, chopped fine
- 25 grams rum
Method:
For apple puree:
In large sauté pan, cook apples with sugar, vanilla
bean, and white wine over medium heat until liquid becomes
syrupy. Discard vanilla bean, then puree apples until smooth.
Heat apple puree in a pot until warm.
Blend water and wine with high and low gellan and maltodextrin
for 2 minutes with hand held electric blender. Heat in sauce
pot until it’s thick then becomes loose again. Working
quickly, add wine mixture to apple puree and mix well using
hand held blender then pour into a plastic container lined
with plastic wrap, pressing wrap down over top. Chill for
one hour and cut into desired shapes. Warm in an oven or microwave,
sprinkle top with sugar then caramelize using torch.
For miso ice cream:
Heat milk, cream, glucose, sugar and trimoline in sauce pot
over low heat until warm. Add milk powder. Heat over medium-low
until simmering gently. Whisk in stabilizer and cook for 1
minute.
Temper eggs by adding one or two ladels of the hot milk mixture
into eggs and stirring. Then pour tempered egg mixture back
into milk. Blend in miso with hand-held mixer. Strain through
chinois, cool.
For plum puree:
Cook plums in sauce pot over moderate heat until soft, about
10 minutes. Puree with enough water to make a smooth paste.
For tart dough:
Preheat oven to 350°F. Cream butter and sugar until smooth.
Add dry ingredients, egg yolks and rum. Chill dough overnight.
Roll dough thin and bake until golden brown. Cool, then chop
in food processor.
Presentation:
Sprinkle plate with chopped tart dough. Place three cubes
of the caramelized apple on plate.
Smear side of plate with plum puree and place quenelle of
miso ice cream in front of apple. Garnish with crushed, candied
violets.
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