Go Bananas 2013 CATIE AWARDS. Best Dessert

Size: px

Start display at page:

Download "Go Bananas 2013 CATIE AWARDS. Best Dessert"

Jacob Hopkins
5 years ago
Views:

2 Synopsis Every year, our client hosts a fundraising dinner attended by over 1800 people. These galas are held annually in cities around the country and recognize Canadians who have shown support for Israel. Guests of honor are customarily politicians, business executives and/or philanthropists. The Negev Dinner is attended by many high profile personalities and generates millions of dollars. This year, the money went to the creation of a Mediterranean botanical garden in Akko, Israel. Concept & Originality This dessert was created specifically for this event and needed to reflect classiness as well as simplicity. The client also wanted something entirely different from previous years. We held a tasting for the client, producing six newly created items. Compiling his experience and knowing the client well, our Pastry Chef fashioned a Banana Parfait topped with Italian Meringue. As a personalized touch, he added a chocolate square with the organization s logo. The Parfait was originally presented in a shot glass, however, the client wanted it to be bigger and higher ideally in a champagne flute. Knowing the wait staff of the venue to be slightly older, we decided to use a tall Verona glass instead for stability. While attending the ICA show in Las Vegas, our Pastry Chef learned about the use of transfer sheets and decided to invest in them for this special event. Adding a dark chocolate spoon to display the logo, it was placed prominently on a white chocolate disc. For added color, the Chef chose fresh berries set atop white chocolate mousse.

Production Day 1 Make chocolate spoons, discs and squares Assemble spoons, discs and squares; pack for transport Day 2 Make white chocolate crumble, pastry cream, banana butter, rum caramelized

Convention Centre where we set up a satellite kitchen since everything had to be Kosher.

3 Production Day 1 Make chocolate spoons, discs and squares Assemble spoons, discs and squares; pack for transport Day 2 Make white chocolate crumble, pastry cream, banana butter, rum caramelized bananas, white chocolate mousse and Italian meringue Assemble Verona glasses Torch meringue Day 3 (on-site) wash and slice strawberries, wash blueberries, unwrap gooseberries The event was held at a Convention Centre where we set up a satellite kitchen since everything had to be Kosher. Given that the event was attended by over 1800 people, and that our host appreciates everything to be served promptly, the Banana Parfaits were also prepared ahead one day before the event. At the Convention Centre, our team handled the last minute details and set up an assembly line for the garnishes. The white chocolate disc on which the dark chocolate spoon rested, was secured to the plate with white chocolate mousse. After the assembly, the waiters took trays of garnished plates to the attendees. We decided to do French service for the parfaits to be brought to the tables. Challenges & Obstacles Transfer of the assembled chocolate spoons was tricky so that they would not break. They were packed lying down, supported by paper towels. When the Banana Parfaits were created the day before the event, the crumble at the bottom of the glass was prone to sogginess from the pastry cream and white chocolate mousse sitting on top. As a solution, our Chef created a banana butter to act as a barrier, which solved the problem. Transporting the parfaits proved challenging due to their weight and tendency to slide on the trio plate. We opted for French service and enlisted our strongest waiters.

Recipe White Chocolate Mousse Yields: filling for 12 glasses 14g powdered gelatin 24oz best quality white chocolate, roughly chopped 5 cups heavy cream 1.

Place 3 cups of cream in a saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely.

4 Recipe White Chocolate Mousse Yields: filling for 12 glasses 14g powdered gelatin 24oz best quality white chocolate, roughly chopped 5 cups heavy cream 1. Dissolve gelatin in 1/2 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped. 2. Prepare and ice-water bath; set aside. Place 3 cups of cream in a saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth. 3. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons. 4. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. Yields: 1 cup 1 1/4 cups whole milk 1 tsp vanilla extract 3 large egg yolks 1/4 cup white sugar 2 TB all purpose flour 2 TB cornstarch 1/2 TB banana liqueur Recipe Pastry Cream 1. In a medium sized heatproof bowl, mix the sugar and egg yolks together. Do not let the mixture sit too long). Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. 2. Meanwhile, in a saucepan, bring the milk and vanilla just to boiling (until milk starts to foam up). Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.

Italian Meringue Yields: topping for 6 glasses 3/4 cup sugar 1/4 cup water 1 1/2 TB light corn syrup 3 large egg whites, room temperature Pinch of salt and cream of tartar 1.

5 Italian Meringue Yields: topping for 6 glasses 3/4 cup sugar 1/4 cup water 1 1/2 TB light corn syrup 3 large egg whites, room temperature Pinch of salt and cream of tartar 1. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer. 2. Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar, increase speed to medium, and whisk until soft peaks form, about 8 minutes. 3. Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately. White Chocolate Crumble Yields: filling for 8 glasses 50g white chocolate chips/chunks 150g flour 100g butter 100g golden caster sugar 50g rolled oats 1. Preheat oven to 350 degrees 2. Place the flour, butter and sugar in a food processor and pulse until it resembles fine breadcrumbs. 3. Bake the crumble for 10 minutes or until golden brown. Set aside to cool. 4. Crush crumble and pour melted white chocolate on top. Rum Caramelized Bananas Yields: filling for 8 glasses 40g butter 4 ripe bananas 70g firmly packed brown sugar 80ml white rum 2 TB thickened cream 1. Melt half the butter in a large frying pan over medium-high heat. Add banana and cook, stirring, for 3 minutes or until brown. Transfer to a bowl. 2. Reheat pan over medium heat. Add remaining butter, sugar, rum and cream, and boil gently, stirring occasionally, for 3 minutes or until sauce thickens. 3. Add sugar mixture to bananas and stir well.

Birch de Noél. Makes 1 ten-by-five-inch log

Birch de Noél. Makes 1 ten-by-five-inch log Birch de Noél Makes 1 ten-by-five-inch log 1 fresh coconut 6 large eggs, separated 3/4 cup sugar 1/4 cup cocoa powder 1/4 cup all-purpose flour 2 tablespoons rum White Chocolate Mousse (recipe follows)