chef kir

Recipes For A Perfect Pairing

Inspired by our Perfect Pairings: Seasonal Ingredient Challenge today? Chef Kir Rodriguez, ICC Pastry Chef-Instructor, and Chef Danielle Fonalledas, ICC Culinary Chef-Instructor, joined forces to create a three-course menu with seasonal ingredients shining throughout.

Below, get the recipes from the demonstration and re-create them for yourself at home!

For the Lime Posset
Yield: 2 cups (after reduction)

450 g. Cream.
100 g Sugar
1 lime zested.
80g.  freshly squeezed lime juice.
Berries for service

  1. Mix sugar, cream and zest and boil and reduce for 15 minutes or to 2 cups liquid
  2. Remove from heat and add juice, cool for 20 minutes.
  3. Strain and divide into individual ramekins. Chill for at least 3 hours or overnight.

For the Coconut Tuile
Yield: 15 tuiles

110 g sugar
80 g dessicated coconut
90 g egg whites
90 g butter, melted

  1. Preheat the oven to 350°F (177°C).
  2. Whisk the sugar and coconut together in a bowl.
  3. While whisking, slowly add the egg whites.
  4. Add the melted butter to the dough and whisk to combine.
  5. Cover and refrigerate the dough for 1 hour.
  6. Drop the batter by teaspoon-size balls onto a sheet pan lined with a nonstick silicone mat.
  7. Bake the tuiles in the preheated oven for 8-10 minutes.
  8. Allow the tuiles to cool completely and store them in well-sealed containers with desiccants.

For the Sesame Tuile
Yield: 15 tuiles

10 g milk
30 g butter
30 g sugar
10 g glucose or corn syrup
55 g sesame seeds, white or black, or a combination

  1. Preheat the oven to 350°F (177°C).
  2. Combine the milk, butter, sugar, and glucose in a bowl. Stir in the sesame seeds.
  3. Cover and refrigerate the dough for 1 hour.
  4. Drop the batter by teaspoon-size balls onto a sheet pan lined with a nonstick silicone mat.
  5. Bake the tuiles in the preheated oven for 8-10 minutes, or until golden brown.
  6. Allow the tuiles to cool completely and store them in well-sealed containers with desiccants.

For the Coconut Foam
Yield: 4 desserts

1 ( 14 oz) can full fat coconut milk, slightly warmed
30 g  powdered cane sugar
1/2 tsp vanilla extract
1/4 tsp xanthan gum

1. Pour the warm coconut milk into a small mixing bowl. Add the sugar, vanilla, and xanthan gum and whisk to blend completely
2. Pour the mixture into your quart-sized  iSi canister and charge with 2 cartridges.
3. Shake vigorously for about 20 seconds, then refrigerate for at least 3 hours to chill completely.
4. Alternatively, you could use the foam at room temperature.

For the Candied Kumquat
Yield: 1½ lb of candied fruits

450g sliced kumquats (roughly 1 lb)
675g  water
200 g sugar (see note)

  1. Slice the kumquats into thin slices horizontally across their equator, removing any seeds and setting them aside.
  2. Wrap the seeds in a bit of cheesecloth, tie it up and place them in the jam pot.
  3. Add in water, sugar and the sliced kumquats.
  4. Allow the fruit, water and sugar to sit overnight. Stir once or twice to dissolve the sugar.
  5. Turn on the pot and bring the mixture to a simmer. Cook for 35 to 45 minutes, adding a bit of water if necessary.
  6. Remove the packet of citrus seed.
  7. Simmer the jam for another 5-10 minutes until the jam reaches gel stage (220 degrees F) or gels promptly when a bit is placed on a plate that’s chilled in the freezer
  8. Enjoy