Corrections to The Dessert Architect

Transcription

1 Corrections to The Dessert Architect All changes are indicated in red text Page 79 No sample template is provided in the book Page 102 A Cup of Coffee Coffee Custard Recipe Yield: approximately 20 ounces Oz Grams Each Name of Ingredient Whole milk Sugar Large eggs Cornstarch Coffee Beans, 16 coarsely ground 1 Vanilla bean, 1 split 2 60 Unsalted butter 25 percentages- Milk at 100% Page 113 Chocolate Melting Moments The Order of Things 1 Make chocolate Assam tea torte 2. Make the Ganache 3 Make the ice cream and freeze until firm 4 Make the tea-infused sauce 5 Scoop the ice cream, if desired, and place on a parchment-lined sheet pan, covered, and return to the freezer until ready to assemble the desserts to order 6 Make the Isomalt and tea décor and set aside at cool room temperature Page 113 Chocolate Assam Tea Torte Yield: Approximately 60 ounces, 12 servings, each approximately 5 ounces Lbs Oz Grams Each Name of ingredient 58% bittersweet chocolate couverture Unsalted butter percentages Notes.5 15 Premium 16 The amount of

2 whole leaf Indian tea such as Assam Water Unsweetened, good-quality cocoa powder Large eggs, separated Granulated sugar tea used varies depending on the intensity of flavor that the tea yields t. Vanilla extract 3 90 All purpose flour Malted milk powder Page 114 Prepare a rectangular baking pan measuring approximately 8 inches by 10 inches by 2 inches deep. Spray with pan release spray, line with parchment, and then spray again. Set aside. Preheat the oven to 350 F. In a stainless steel bowl set over simmering water, melt the chocolate and butter, stirring until fully melted and smooth. Remove from the water bath and set aside. Brew the tea in the water, steeping for just 3 minutes. Pass through a fi ne sieve, discarding the tea leaves and reserving the liquid. Place the cocoa powder into a medium-sized bowl. Using a whisk, add the brewed tea slowly to the cocoa powder. Then blend the cocoa-tea mixture into the melted chocolate. Separate the eggs, placing the egg whites into the bowl of an electric mixer. Add the yolks and vanilla to the melted chocolate mixture. Whip the egg whites, using the whisk attachment, until foamy. With the machine running, add the sugar gradually, beating until stiff but not dry. Sift the flour and malted milk powder into a medium-sized bowl. Gently fold the beaten egg whites and the dry ingredients into the chocolate mixture. Do not deflate the batter. The batter should remain light and airy. Pour the batter into the pan and bake for approximately minutes. The cake should remain somewhat soft and fudgy in the middle. Do not overbake. Remove from oven and cool on the rack. Using an eight-sided cutter (or other similar-sized shape of your choice), measuring 2¼ inches across by 1½ inches high, cut the cooled cake into 12 individual portions, cutting in rows of four along the 10 inch side of the rectangle and in rows of three along the 7 inch side. Cover the cut cakes to keep moist and set aside at room temperature.

3 Make malted milk chocolate ice cream as follows. Recipe for Chocolate Ganache Chocolate Ganache Yield: 12 ounces Oz Grams Name of ingredient Heavy cream Premium quality 58% dark chocolate, chopped Place chocolate in a heatproof bowl and set aside. In a heavy saucepan, bring the heavy cream to the boil. Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth. Set aside. Page 115 Assembly and plating Place one cake on the left side of each rectangular-shaped plate. Spoon approximately one ounce of chocolate ganache on top of the cake. Spoon the tea sauce onto the plate, beginning behind the cake and moving to the right, toward the front of the plate, in a long, curved, snake-like shape. Using an ice cream scoop, measuring approximately 1¾ to 2 inches in diameter, scoop the ice cream and place the scoop on top of the cake. Then set the Isomalt and tea décor on top of the ice cream. Serve immediately. Page 149 Candied walnuts as garnish Place toothpicks securely into the center of the fl at back of each walnut half. Place a small square of Styrofoam or fl oral oasis, approximately 6 inches by 6 inches by 4 inches square, covered with aluminum foil, onto a baking sheet lined with a Silpat or parchment paper. Set aside. In a small heavy saucepan, bring the sugar, water and corn syrup to the boil. Reduce the heat to medium and continue to cook the syrup until it turns a golden color, about 310 F. Quickly remove the caramel from the heat, prop the saucepan at an angle so that the caramel creates a 2 inch deep pool. Submerge the nuts, one by one, into the pool of caramel, removing them carefully. As the nut is removed from the caramel, carefully insert the end of the toothpick opposite from the nut into the side of the Styrofoam or oasis, allowing the caramel to drip off the nut in a long thin thread. Allow the dipped nuts to cool without disturbing until ready to garnish the dessert. Page Caramelized Mango Tart with Toasted Coconut Ice Cream, Lime Sorbet, and Dried Mango Tuile Page 172: Puff pastry recipe Oz Grams Name of Ingredient percentages

4 All purpose flour Unsalted butter, 100 cool, waxy, not soft or greasy 1 Salt Ice Water 50 Page 173 The Toasted Coconut Ice Cream recipe is missing. Toasted Coconut Ice Cream Yield: Approximately 20 Ounces *Note that there will be extra ice cream after forming the twelve servings; reserve for another use. Oz Grams Name of Ingredient Dried coconut, shards Whole milk Heavy cream Granulated sugar Vanilla extract Toast coconut in a preheated 350 degree F oven for approximately 5 minutes, or in a heavy sauté pan on the stovetop, stirring occasionally to ensure even browning. Combine the milk, cream and sugar in a heavy saucepan. Add toasted coconut and bring to a boil. Remove from the heat, stir in the salt, cover the saucepan, and allow to infuse for 30 minutes. Pass mixture through a fine sieve, set over a stainless steel bowl, reserving the liquids, discarding the solids. Chill the mixture until cold. When cold, remove from the refrigerator, stir in the vanilla and transfer to the bowl of an electric ice cream machine. Freeze until semi-firm. Pour the mixture into a rectangular pan, measuring 3 inches by 4-1/2 inches by 1 inch deep. Freeze, covered, until firm. Page 174 The Mango Fruit Leather recipe is missing Mango Fruit Leather Oz Grams Name of Ingredient percentages 16oz 454 Sieved mango puree 100 Spread the mango puree in a thin layer on a Silpat and bake in a preheated 250 degree F oven until dry to the touch (this should take about approximately 1-1/2 hours. Watch carefully during the drying process, adjusting the position of the pan in the oven, and reducing the oven temperature, if needed, to ensure that the mixture does not brown. Once cool, remove from the Silpat and cut and shape as desired. Store at room temperature in an airtight container with a piece of limestone or a packet of silica gel.

5 Page 178 Change to the eighth step in the Almond-lime Joconde base: Eighth step should read: Thoroughly but gently fold in the lime zest and the melted butter and spread the batter into a greased and parchment-lined or Silpat-lined half-sheet baking pan. Page 183 South Asian Coupe Pandan Panna Cotta, Tapioca, Baby Bananas, and Fresh Pineapple, with Coconut Tuile Garnish Page 184 Pandan panna cotta Oz Grams Each Name of ingredient percentages Pandan leaves, 25 fresh, if available or frozen Heavy Cream Granulated Sugar Gelatin Sheets 1 As needed, if desired Green food coloring powder, liquid or paste Page 183 South Asian Coupe Pandan Panna Cotta, Tapioca, Baby Bananas, and Fresh Pineapple, with Coconut Tuile Garnish Page 186 For plating Oz Grams Name of ingredient 18 net usable weight 540 Fresh pineapple, peeled, cored, and cut into 2 to 3 inch long spears Sweetened condensed milk Reserved vanilla syrup from tapioca above, if desired Assembly and plating Place three pieces of the caramelized baby bananas roughly upright, in a crisscross pattern, on top of the panna cotta in the glass. Place 2 spears of pineapple in each glass, fitting them in beside the bananas. Spoon approximately 1-1/2 tablespoons of the tapioca on top of the panna cotta. Drizzle condensed milk and vanilla syrup, if desired, into each glass. Place the glass on a serving plate and garnish with one coconut tuile. Serve immediately.

6 Page 198 Verrine of Three Mousses Tri-color Tuiles Oz Grams Name of ingredient percentages 3 90 Unsalted butter, 80 room temperature 3 90 Egg Whites Confectioners 80 Sugar All purpose Flour 100 In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until light and fluffy. Add the confectioners sugar and mix to combine, scraping the bottom and sides of the bowl to ensure that the mixture is well blended. Add the flour and mix just until it disappears. Divide the batter into three equal parts (approximately 4¼ ounces each) and place each part into a small bowl. Prepare the three different colored batters as follows: Grams Name of ingredient For the chocolate tuile paste, 3 Unsweetened cocoa powder, sifted add: For the pink tuile paste, add: As needed Powdered or paste coloring to make pink, added to tuile paste For the orange tuile paste, add: As needed Powdered or paste coloring to make orange, added to tuile paste Referring to the photograph on page 194, use a triangular shaped tuile template Using a small metal spatula, spread the orange colored tuile paste in a triangular shape on the upper third of the triangle Next spread the chocolate tuile paste in a triangular shape Finally, spread the pink colored tuile paste in a triangular shape on the lowest third of the triangle. Be conscious of keeping the three pastes separate with neat divisions between them. Remove the template from the pan and bake the tuiles in a preheated 375 degree F. oven for about 6 minutes or until set but not brown. Repeat the process to make the remaining tuiles. Allow the tuiles to cool and then store in an airtight container with a tight fitting lid, outfitted with a piece of silica gel to keep them dry and crisp. These are best served the day they are made. Page A Bunch of Grapes Page

7 Pink and red grape sorbet 20 (yields approximately oz. grape juice, after pureeing and sieving) 600 gross wt. Yielding 352 grape juice, after pureeing and sieving Combination of seedless pink and red grapes Simple syrup Lemon juice 9 Puree the grapes in a food processor and then pass through a fine sieve, pressing hard on the solids. Discard the solids, reserving the liquids. Bring the resulting grape puree and simple syrup to a boil. Remove from the heat, transfer to a bowl set over an ice water bath and cool, stirring occasionally. Once cool, transfer the mixture to the refrigerator until cold. When cold, remove from the refrigerator and add the lemon juice, stir to combine and then freeze in an ice cream machine. Remove from the machine, and place the frozen mixture into a container, covered. Store in the freezer until ready to assemble the dessert. Puree the grapes in a food processor and then pass through a fine sieve, pressing hard on the solids. Discard the solids, reserving the liquids. Bring the resulting grape puree and simple syrup to a boil. Remove from the heat, transfer to a bowl set over an ice water bath and cool, stirring occasionally. Once cool, transfer the mixture to the refrigerator until cold. When cold, remove from the refrigerator and add the lemon juice, stir to combine and then freeze in an ice cream machine. Remove from the machine, and place the frozen mixture into a container, covered. Store in the freezer until ready to assemble the dessert. 100 Green grape sorbet 36 (yields approximately 20 oz of sieved puree) 1080 gross weight, yielding 600 sieved puree Green grapes Simple syrup Lemon juice 5

8 Puree the grapes in a food processor and then pass through a fine sieve, pressing hard on the solids. Discard the solids, reserving the liquids. Bring the resulting grape puree and simple syrup to a boil. Remove from the heat, transfer to a bowl set over an ice water bath and cool, stirring occasionally. Once cool, transfer the mixture to the refrigerator until cold. When cold, remove from the refrigerator and add the lemon juice, stir to combine and then freeze in an ice cream machine. Remove from the machine, and place the frozen mixture into a container, covered. Store in the freezer until ready to assemble the dessert. One hour before assembling the sorbet grape clusters, place two half sheet pans into the freezer. On one of the pans, place twelve equilateral triangle-shaped molds or cookie cutters, measuring 3 inches on each side by 1 inch deep, set onto a sheet of parchment paper. Remove from the freezer and quickly spoon 2 ounces of the green grape sorbet into each of the twelve triangles, compressing the mixture and then smoothing the tops of each with a small metal spatula. Return the sheet pan to the freezer. When fully frozen, remove from the freezer, unmold and return again to the freezer. Remove the second frozen sheet pan from the freezer and place on a work surface. Using a melon baller, ¾ inch in diameter by approximately 3/8 inch deep, scoop twentyfour balls of each sorbet (two each of the three flavors, totaling six per serving) to resemble grapes and place them on the sheet pan. Return them to the freezer to firm. Then remove from freezer to soften slightly (in order to allow them to adhere to the triangular shaped bases of green grape sorbet) and then immediately place two of each flavor onto each of the twelve frozen triangular sorbet bases. Freeze, covered, until ready to serve. Page Caramel Poached Pear Tart Page 223 Cassis-flavored short dough boulettes Yield: approximately 4 ounces, enough for 3 boulettes per serving, each cookie weighing approximately 4 grams Ozs. Grams Each Name of ingredient 1 28 Unsalted butter.5 14 Granulated 33 sugar.21, 6, Whole egg 14 approximately approximately Almond flour 100 or finely ground almonds.25 8 Cassis percentages Almond flour is calculated at 100% 66

9 powder; Dehydrated raspberries, powdered, may be substituted here 2 Confectioners sugar, (to coat the cookies after baking) As needed Purple (or red and blue combined) powdered food coloring combine with cassis powder In the bowl of an electric mixer, cream the butter with the sugar until well blended. Add the egg and mix to incorporate. (Note: Beat the whole egg in a small bowl and then measure out the small amount that you will need, reserving the rest for another use, if desired.) Add the almond flour and cassis powder and mix until absorbed. Remove the dough from the mixer, compress, wrap and refrigerate until firm. Remove from the refrigerator and pinch off pieces of the dough, each weighing approximately 4 grams. Round the dough and place on a parchment lined baking pan. Bake in a preheated 350 degree F. oven for approximately 20 minutes, or until dry and baked through. Remove from the oven and immediately dredge the cookies in the confectioners sugar and purple coloring mix. Store at room temperature until ready to plate the dessert. Page 239 Step 5 should read: Make strawberry-rhubarb sauce The order of things: 1 Make ginger ice cream and fill plastic pastry bags with the mixture to freeze into conical shapes 2 Prepare rhubarb 3 Prepare filo dough 4 Assemble the rhubarb tarts and bake 5 Make strawberry rhubarb sauce Page 242 Strawberry-rhubarb sauce for plating Yield: Approximately 20 ounces, 12 Servings, each weighing approximately 1.5 ounces Oz Grams Name of ingredient Fresh rhubarb, cut in to small chunks Water

10 4 120 Fresh strawberries Simple Syrup In a small saucepan, cook the rhubarb with just enough water so that the fruit floats freely. Cook over low heat just until the fruit is tender. Allow to cool. In the food processor, puree the strawberries and the cooled rhubarb with the syrup until smooth. Pass through a fine sieve to remove seeds and any bits of unpureed pulp. Pour into a squeeze bottle and set aside, covered, in the refrigerator until ready to plate the dessert. Thin as needed with water or more syrup to allow the sauce to be deposited through the opening of the squeeze bottle. Page Persimmon Pudding Page 247 Cinnamon caramel Oz Grams Each Name of Ingredient Heavy Cream 3 Cinnamon sticks, approximately 3 inches long each Granulated sugar 1 Salt Page 252 Raspberry Chiffon Cake with Lychee Sorbet and Raspberry Gelee Raspberry chiffon cake Oz Grams Each Name of Ingredient percentages- Cake flour and all purpose flour total 100% Cake flour All purpose flour t. Baking powder 6 1 ½ T. Dried raspberry 4 powder 1/3 t. Salt Egg yolks Granulated sugar Egg whites Granulated sugar Vegetable oil Water ½ t. Vanilla 4 As needed Red food coloring, powdered, liquid or paste, to yield a pink colored cake, if

11 desired Fifth step should read: Sift the two kinds of flour, baking powder, raspberry powder and salt onto a sheet of parchment paper and set aside. Page A Duo of Cream Puffs Page 282 Espresso pastry cream filling for puffs Yield: approximately 17 ounces, enough to fill twelve puffs with slightly less than 1-1/2 ounce each Lbs. Ozs. Grams Each Name of Ingredient percentages Milk at 100% Whole milk Vanilla beans, 1 split 2 60 Whole eggs Granulated sugar Cornstarch to to 15 Coffee extract (depending on strength and concentration) 2.5 to Unsalted butter 15 1 Pinch Salt.3 Place the milk and the vanilla bean into a medium sized heavy saucepan. Bring to the boil, reduce heat to simmer for 5 minutes and then remove from the heat. Cover the saucepan and let the liquid infuse for 15 minutes. Pass the mixture through a fine sieve, reserving the vanilla bean, washed and dried, for another use. Reserve the liquid. In a small bowl, whisk the eggs, granulated sugar and cornstarch together until smooth. Return the infused milk to the saucepan and reheat. Temper half of the hot liquid into the egg mixture in the bowl, whisking to combine until smooth. Pass the liquid through a fine sieve into the saucepan with the remaining milk in it. Return to the stove and cook the mixture, whisking, until it thickens. Remove from the heat and add the coffee extract, the butter and the salt, whisking until smooth. Scrape the mixture out of the saucepan into a stainless steel bowl, set over an ice water bath and cool quickly, stirring occasionally. When cool, transfer the mixture to a pastry bag, outfitted with a round plain tip, measuring ½ inch in diameter. Fold the top of the bag over and place the bag into the refrigerator until ready to fill the puffs. Page 283

12 Chocolate Tuile Garnish Yield: approximately 12 oz of tuile batter, enough for 12 tuile cookies, each measuring 4-1/2 inches in diameter, plus additional allowing for broken or otherwise imperfect cookies Lbs. Ozs. Grams Each Name of Ingredient percentages All purpose flour Unsweetened 17 cocoa powder 3 90 Unsalted butter, 100 room temperature 3 90 Granulated sugar Egg whites, from large eggs 100 Page 302 Sesame Chiffon Cake with Sesame Halvah Mousse and Orange Sections Sesame chiffon cake percentages Cake Flour and Oz Grams Each Name of Ingredient all purpose flour total 100% Cake Flour All purpose flour 48 1 T Baking Powder 4 ½ t. Salt.8 1 T Sesame seeds Egg Yolks 48 Sugar, divided ounces total: 12 ounces are used in the yolks; 4 ounces are used in the whites 480 grams total; 360 grams are used in the yolks; 120 grams are used in the whites Egg whites Vegetable oil Sesame oil Water T Vanilla extract 4

13 1T Sesame seeds 3 Third step should read: When the mixture is smooth, using a spatula, gently fold dry ingredients along with sesame seeds into the egg yolk base. Page Three Textures of Meringue Page 308 Crisp meringue shards to be used as garnishes on top of the completed dessert The first step should read In the bowl of an electric mixer outfitted with the whisk attachment, beat the egg whites with the cream of tartar until soft peaks form. The following reflects the proper order of ingredients: Oz Grams Each Name of Ingredient Egg Whites, from large eggs, room temperature 1 Cream of tartar Granulated sugar, divided percentage Egg whites at 100% 200 Page 308 Graham crackers Yield: 12 cookies, each measuring approximately 3 inches in diameter, weighing approximately 1-1/2 ounces each Oz Grams Each Name of ingredient percent tages Bread flour, cake flour and whole wheat flour total 100% 3 90 Bread flour Cake flour Whole wheat flour 14 ½ t. Baking soda 1 1 ½ t. Salt 1 ½ t. Cinnamon,.5 ground ½ t. Ginger, ground.5

14 2 60 Unsalted butter, room temperature 29 3 Brown sugar Honey Milk 20.5 Vanilla extract 7 As needed to thin dough slightly Water Third step should read: Mix in the milk and the vanilla, and then dry ingredients, mixing only until the dry ingredients disappear. Fourth step has been removed: Add water if needed to thin slightly Seventh Step should read: On a lightly floured surface, roll the chilled dough to a thickness of approximately 1/3 inch. Page 310 Italian Meringue The table of ingredients should include water: Oz Grams Name of Ingredient Granulated Sugar 2 60 Corn Syrup Water Egg Whites at room temperature The second step should read: At the same time, in a heavy saucepan, heat the granulated sugar, corn syrup and water and cook without stirring to 242 degrees F. Page 316 Topsy-Turvy Gateau St Honore- Pistachio, Raspberry, and Chocolate Fillings Custard Fillings: Pistachio Filling Oz Grams Each Name of Ingredient Whole Milk Granulated sugar Whole large eggs Cornstarch Pistachio paste Unsalted butter In a small heavy saucepan, bring the milk and sugar to the boil. In a small bowl, combine eggs and cornstarch, whisking until smooth.

15 Temper half of the hot milk mixture into the egg mixture and then whisk until smooth. Add this tempered mixture to the milk mixture remaining in the saucepan and cook over medium heat, whisking constantly, until thick. (No raw starch taste should remain.) Add the pistachio paste and the butter and stir to incorporate, scraping the bottom and sides of the pan to ensure that the mixture is well blended. Transfer the mixture to a bowl set over an ice water bath, stirring to cool quickly, and then place it into a container, cover it, and chill in the refrigerator until ready to fill the puffs. Page 317 Raspberry fondant-style icing Oz Grams Each Name of Ingredient 3.5 approximately; you might need as 105 Confectioner s sugar, sifted much as 1/4oz more for proper flowing consistency Dried raspberry powder t. Hot water T Powered cocoa butter (Mycryo is one brand) Melted in microwave or over double boiler, stirring to melt evenly Corn syrup Page 328 Crepe Cake Marjolaine Layered with Hazelnut, Coffee, and Chocolate Creams Pastry cream Yield: approximately 68 ounces, divided into three flavors Oz Grams Each Name of ingredient percentages Milk at 100% Whole milk Vanilla beans, split Granulated sugar, 25 divided Whole eggs Cornstarch Unsalted butter 10 Place the milk, vanilla beans, and half of the sugar in a medium-sized heavy saucepan. Bring to the boil, reduce to a simmer, and cook for five minutes. Remove from the heat, cover the saucepan, and allow the mixture to infuse for 15 minutes. Taste to be sure that the vanilla flavor comes through clearly. If not, reheat the liquid briefly, remove from the heat, cover the saucepan and allow to infuse for a few more minutes.

16 When the liquid is well infused, remove the vanilla bean. Set aside the infused liquid. In a stainless steel bowl, whisk the eggs, the remaining half of the sugar and cornstarch in a bowl until light and smooth. In a heavy, nonreactive saucepan, once again bring the infused milk to a boil. Temper the eggs mixture with about two cups of the hot milk, whisking until smooth. Add this tempered mixture to the remaining milk in the saucepan, whisking until the mixture thickens to the consistency of mayonnaise. Keep whisking until the mixture is completely smooth. Add butter and then divide into three equal parts. Proceed as follows to complete each flavored pastry cream. Assembly and plating: Place one crepe on a cake cardboard which has been wrapped tightly with a sheet of aluminum foil and then sprayed with a bit of pan release spray. Begin layering the crepes by using a metal spatula to evenly spread a thin layer of the filling of your choice on the first crepe. Continue stacking and filling the crepes, alternating fillings as you wish, until all of the crepes and all of the fillings have been used. Spoon a pool of heated ganache on the right side of each plate. Slice each crepe cake into 6 even wedges. Place one wedge of the crepe cake on each plate. Place 5 or 6 of the sarments noisette, piled in a crisscross fashion, on top of each slice. Serve immediately. Page Sticky Rice Cooked in Fresh Coconut Milk, with Alphonso Mango, on Steamed Ginger Pudding, with Candied Ginger Florentine Page 360 The Steamed ginger pudding recipe is missing: Steamed ginger pudding Yield: 6 puddings, each of which are cut in half vertically, after chilling, to make 12 portions for 12 desserts Oz Grams Each Name of Ingredient Percentages Milk at 100% Whole Milk Fresh ginger 16 root, peeled and grated Whole eggs, 40 large /3 t. Ground dry.7 ginger /6 t. Salt Brown sugar 20

17 Preheat the oven to 325 degrees F. Place a Silform mold with six timbale or thimble-shaped cavities, each measuring 2-3/4 inches in diameter at the top, 1-3/4 inches in diameter at the bottom, by 2 inches deep, into a rectangular baking pan measuring approximately 10 inches by 15 inches by 2 inches deep. Set aside. In a medium sized heavy saucepan, scald the milk and then add the grated gingerroot, simmering for 5 minutes. Remove from the heat, cover, and let infuse for 15 minutes. Pass the mixture through a fine sieve, pressing hard on the solids. Discard the solids and reserve the infused milk. In a small bowl, break up eggs, whisking gently. Add melted butter to milk, add eggs and stir to combine. Combine dry ingredients (powdered ginger, brown sugar and salt) in a medium sized bowl. Gradually add the liquids to these dry ingredients, whisking gently to smooth. Pass the mixture through a fine sieve and then transfer to a pitcher. Place the rectangular pan with the Silform plaque in it into the preheated oven. Pull the oven rack halfway out of the oven and carefully pour enough of the pudding mixture into each mold to come two-thirds of the way up the sides of the molds. Carefully pour enough hot water into the pan so that it comes halfway up the sides of the molds. Return the oven rack back to its position in the oven without spilling the contents of the molds and bake for approximately 40 minutes, or until the mixture is set. (If the racks of the oven are not moveable, simply fill the molds set into the pan for the water bath and place it on the middle rack of the oven. Then carefully pour in the hot water to create the water bath.) Remove from the oven and cool at room temperature. When cool, freeze the puddings, covered, in order to remove them from the molds without marring them. When frozen, remove from the molds, inverting the puddings onto a parchment lined sheet pan. With a heavy sharp knife, cut each pudding, vertically, into two halves, yielding twelve halves in total. Store in the refrigerator, covered, until ready to assemble the dessert. Page 360 Candied ginger and coquito Florentines Oz Grams Each Name of ingredient Granulated sugar T. Corn syrup Unsalted butter 1 30 Heavy cream 3 90 All purpose flour , from large Egg whites eggs 1.5 to 2 45 to 60 Candied ginger, cut into ¼ inch dice 1.5 to 2 45 to 60 Coquitos, toasted and then shaved into thin crescent-shaped

18 shards Second step should read as follows: Remove from the heat, allow to cool slightly and then add the flour and egg whites, stirring to combine. Page 372 Carrot-Beet Cake with Sour Cream Sorbet and Carrot & Beet Chips Garnish Carrot Sauce Recipe The following reflects the proper order of ingredients: Oz Grams Name of Ingredient Cornstarch 1 30 Water Fresh carrot juice Granulated sugar The first step should read: In a small bowl, dissolve the cornstarch in the first quantity of water and set aside.