3 minute read
Behind the Plate
Hyewon Kwon, Executive Pastry Chef
Broken Sound Club, Boca Raton, Fla.
WHEN BROKEN SOUND CLUB (Boca Raton, Fla.) began planning an exclusive bourbon-tasting experience for members, Executive Pastry Chef Hyewon Kwon wanted to capture the essence of the event in a dessert. The Bourbon-Smoked Pavlova she crafted benefi ts from smoke generated by pear wood chips soaked in bourbon and infused into the meringue. Inside the dome, she pipes raspberry confi t and white chocolate mousse. “It’s an amazing combination of fl avors,” says Kwon, who garnishes each pavlova with a hand-crafted roasted rose made of meringue.
Bourbon-Smoked Pavlova
INGREDIENTS FOR WHITE CHOCOLATE MOUSSE: 5 gms. gelatin sheets 180 gms. Valrhona Ivoire white chocolate 70 gms. whole milk 2 ea. vanilla bean 500 gms. whipped cream 2 Tbsp. bourbon
INGREDIENTS FOR BOURBON-SMOKED PAVLOVA: as needed pear wood chips, soaked in bourbon 280 gms. egg whites 200 gms. granulated sugar 1tsp. cream of tartar 200 gms. confectioners’ sugar 3 ea. vanilla bean
INGREDIENTS FOR RASPBERRY CONFIT: 250 gms. fresh raspberry 1Tbsp. lemon juice 1 ea. lemon zest 1ea. orange zest 50 gms. granulated sugar 1ea. vanilla bean 3/4 tsp. pectin powder 100 gms. fresh raspberries
INGREDIENTS FOR ROASTED ROSE: 280 gms. egg whites 400 gms. granulated sugar
PROCEDURE FOR WHITE CHOCOLATE MOUSSE: 1. Bloom gelatin. Once bloomed, place in bowl with semi melted white chocolate. 2. In medium sauce pot, bring milk and vanilla bean to a boil. Add to chocolate and gelatin mixture and stir until completely melted. Set aside to cool. 3. In a mixing bowl, add heavy cream and whip until soft peaks are formed. 4. Fold whipped cream into cooled chocolate and gelatin mixture until fully incorporated. Refrigerate overnight.
PROCEDURE FOR BOURBON-SMOKED PAVLOVA: 1. Soak pear wood chips in bourbon and prepare a smoke gun. 2. Combine egg whites, sugar and cream of tartar and whip on medium speed. While whipping, add smoke with smoke gun. Incorporate bourbon-soaked wood smoke into the meringue. 3. Add confectioners’ sugar and vanilla bean, then fold until fully incorporated. 4. Pipe into dome shape and bake at 200°F for 2 hours.
PROCEDURE FOR RASPBERRY CONFIT: 1. In medium sauce pot, combine fresh raspberry, lemon juice and zests, sugar and vanilla bean. Cook on medium heat until berries are macerated. 2. Slowly add pectin and cook for 3 to 5 minutes. Remove from heat and cool. 3. Once cool, add fresh raspberries and combine.
PROCEDURE FOR ROASTED ROSE: 1. Combine egg whites and sugar over double boiler. 2. Whisk until sugar is dissolved, then transfer to a mixer and whisk on full speed until fi rm Swiss meringue is and whisk on full speed until fi rm Swiss meringue is formed. 3. Pipe into rosette shape Pipe into rosette shape and torch until golden and torch until golden brown.
Set aside.
ASSEMBLY: 1. Take dehydrated meringue dome and fi ll halfway with and fi ll halfway with raspberry confi t. 2. Cover the remaining space with white chocolate mousse. chocolate mousse. 3. Garnish with roasted rose, fresh raspberries and edible fl owers. and edible fl owers.
TRADITIONAL or FUSION, Pasta Delivers
Whatever the format, style or flavor, high-quality Barilla Pasta is a platform for success in today’s foodservice environment. Here’s how our 144 year-old brand can help you adapt and grow:
Barilla Pasta travels well, and is a great delivery and takeout option, both for meal integrity and portion size
*Datassential, 2020
