O F F TH E M E N U
Winebar Kensington’s Deconstructed Tiramisu BY LINDA GARSON | PHOTO BY DONG KIM
L
ast year we ran a one-off special Italian Summer Pairing Dinner at Winebar Kensington, and the dessert was a deconstructed tiramisu. None of us had ever had anything like this before and we were all completely smitten! Just about everyone asked for the recipe, and we are really grateful to Chefs Mitchell Carey and Phil Turner of Winebar Kensington for sharing this with us—it was outstanding! Three elements come together beautifully to create this deconstructed tiramisu. To save time, swap out home-made ladies’ fingers for good quality store bought ones, but if you want to try your hand at making your own, please see Winebar Kensington’s recipe at culinairemagazine.ca. Mascarpone Panna Cotta
Serves 4
3 sheets of gold gelatin 3 cups (750 mL) 35% whipping cream 1 cup (250 g) mascarpone, room temperature
2 Tbs (28 mL) Kahlua or coffee liqueur (or more if you’re feeling fancy) 2 Tbs (28 mL) Amaretto (or more) 1 vanilla bean (or 1 tsp (5 mL) vanilla extract) 70 g granulated sugar 1 cup (250 mL) buttermilk
5. Pour combined mixture into silicone moulds or small disposable cups. Place in freezer to solidify, and once frozen enough to handle, unmould and allow to thaw in the fridge a couple of hours before serving.
1. Place gelatin sheets in iced water for 10 minutes or until soft. 2. Mix whipping cream, mascarpone, Kalua, Amaretto, vanilla bean (or extract) and granulated sugar in a medium pot. Slowly bring mixture to a boil while whisking to dissolve sugar and eliminate any clumps from the mascarpone. Once mixture is combined, taste and add more liqueurs to your preference. 3. Whisk in your soaked gelatin sheets until they dissolve fully. 4. Place buttermilk in a large vessel with pouring spout, such as a water jug or large measuring cup. Slowly introduce the hot cream mixture to your pouring vessel while whisking. It is important this is done slowly to temper the buttermilk.
2 cups (500 mL) of your favourite brewed coffee 75 g granulated sugar 4 g Agar Agar
Coffee Fluid Gel
Combine brewed coffee, sugar and agar agar. Whisk vigorously and continuously to heat up and activate the agar agar gelling agent. Pour mixture into a wide dish and allow to set in the fridge. Once set, cut up into small cubes about 1 cm x 1 cm and transfer to a blender. Blend until smooth; you may need to carefully add a SMALL amount of water to help this process (add water slowly as too much can produce detrimental results) Tiramisu Assembly 1. Line-up your dessert plates. Place a panna cotta on each plate. 2. Transfer the coffee fluid gel to a squeeze bottle or piping bag and place several large dollops of fluid gel on the plate surrounding the panna cotta. If you do not want to pipe the fluid gel onto the plate, you can simply serve it in a small dish on the plate. 3. Place two ladies’ fingers on the plate.
If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca, and we’ll do our very best to track down the recipe for you!
8 Culinaire | March 2020
