© Chef Perry Pollaci. 

August 30, 2017

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Bread Pudding For Two With Candy Cap Mushroom Ice Cream

September 27, 2017

Here is a classic dessert from my old stomping ground at the Royce.  Our signature warm bread pudding, with crunchy heath, salty caramel, and the sweet earthiness of the ice cream make this dessert stand out.  The mushrooms are purchased dried and are used as a flavoring agent as opposed to an actual vegetable.  It is known for its maple syrup and burnt sugar aroma.  We steep these into a basic ice cream recipe and allow to flavor develop overnight.  This is classic comfort food, slightly elevated, to bring the perfect close to your meal. 

 

INGREDIENTS:

 

  • Bread Pudding Base

  • Brioche 1 loaf

  • Milk 1000g

  • Cream 1000g

  • Maple syrup 400g

  • Yolks 400g

  • Eggs 400g

  • Vanilla pasta 100g

  • Salt 2 tbsp

  • Heath crunch as needed

  • Ice Cream Base

  • heavy cream 1000G

  • whole milk 500

  • sugar 400G

  • fine sea salt 20G

  • egg yolks 10 EA

  • CANDY CAP ( DRIED) 100G

  • Salted Caramel 

  • Sugar 2000g

  • Butter 500g

  • Cream 1500g

  • Sea salt 50g

 

DIRECTIONS:

 

For the Ice Cream:  Heat the cream, milk, mushroom, half of the sugar, salt and bring to boil.  Slowly whisk into yolk and remaining sugar.  Return the cream and yolk mixture back to the heat and cook until the cream mixture has thickened.  Once it coats the back of a spoon pour mixture into an ice bath to stop the cooking.  Allow to sit overnight then strain.  Spin the ice cream in an ice cream machine according to the manufacturer’s instructions and reserve in the freezer.

 

For the Caramel: Cook the sugar on medium high heat until a dark amber color.  Slowly stir in cream, sugar, and salt until evenly incorporated and thick. Reserve.  

 

For the Pudding: Cut the crust from the brioche and dice the bread into large cubes. In a large bowl, mix all ingredients.  Soak the bread in the bas and allow to soak for at least an hour or up to overnight.  The bread should be very moist and completely soaked with the base.   In a cast iron skillet, sprinkle some heath crunch on the base of the dish and cover with the soaked bread mixture.  (it should be very liquidly) Generously cover with heath crunch and bake in a water bath @ 300 degree until just set.  The top should be golden brown and crisp.  Cover with caramel sauce and serve immediately.  

 

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