California Strawberries
The Ripe Ingredient
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Strawberry Almond Ice Cream Sandwich
As Needed - chocolate striped almond sponge cake
1 qt. strawberry ice cream
1 cup chocolate sauce
1 cup California strawberry compote
As needed - creme anglaise
As needed - dutch cocoa powder
As needed - whipped cream
4 - almond sails
4 - mint sprigs
Chocolate Striped Almond Sponge Cake:
1 3/4 oz. blanched almonds, finely ground
1/4 oz. bread flour, sifted
1 large egg white
1 large whole egg
1 large egg yolk
1 3/4 oz. granulated sugar
1/4 oz. unsalted butter, melted
2 - 3 tsp. cocoa powder; sifted
Directions for Chocolate Striped Almond Sponge Cake:
Heat oven to 320 degrees F. Line a 1/2 sheet pan or large cookie sheet, with parchment paper, reserve. Set electric mixer with whip attachment. Thoroughly combine the ground almonds and flour in a bowl, reserve. Place egg white in a mixing bowl; reserve. Place the egg, egg yolk and half of the sugar in a separate mixing bowl. Set the second bowl over barely simmering water, bring egg to 120 degrees, stirring constantly. Remove bowl from water, transfer to mixer, whip at high speed for 1 minute, reserve. Exchange mixer whip attachment for a clean one. Place egg white bowl under mixer. Add remaining sugar to egg white; beat a medium speed until thick and foamy but not to peaks. Fold the almond mixture into the reserved whole egg mix. Stir the melted butter into the egg mix. Fold egg whites into egg mix. Place 1/4 cup of batter in separate bow; fold in enough cocoa powder to color; transfer to a squeeze bottle set with a medium tip; reserve. Pour the batter onto the reserved paper lined hotel pan and gently spread with flat blade spatula until even. Squirt diagonal stripes of the reserved cocoa batter over the pan. Place pan in oven and bake at 325 degrees for 12 - 15 minutes until golden. Remove hotel pan in oven and cool at room temperature.
Almond Sails:
1 1/2 oz. unsalted butter
1 1/4 oz. granulated sugar
1/2 oz. glucose or corn syrup
1/2 oz. heavy cream
1 1/2 oz. blanched sliced almonds, lightly crushed
1/4 oz. rolled oats
Directions for Almond Sails:
Heat oven to 350 degrees F. Line sheet pan with parchment paper. Combine butter, granulated sugar, glucose (or corn syrup) and cream in a saucepan; set over medium heat; bring to a boil. Stir in almonds and oats; cook for 2 to 3 minutes; immediately remove from stovetop. To test consistency - spoon a little batter onto a cookie sheet; place in over and bake for a few minutes -If
A. Batter spreads too thin - return pan to stove and reduce a little long to thicken;
B. Batter does not spread thin enough - thin with a little cream and test again.
Spread batter onto sheet pan. Place sheet pan in oven and bake until batter turns golden brown. Immediately remove sheet pan from oven and cut almond into triangular sails - use a sharp French knife. Cool sails; store in airtight container until needed.
California Strawberry Compote:
1/2 Cup - California strawberries, stemmed and cut in segments
1 Tablespoon - Granulated sugar
1/4 Teaspoon - Meyer lemon juice
1/4 Teaspoon - Tahitian Vanilla
Directions for California Compote:
Place 2 Tablespoons of strawberries in a medium bowl. Add the sugar and mash the mixture is smooth. Add remaining strawberries, lemon juice and vanilla; stir to combine. Cover and let them macerate for several hours to marry flavors before using.
Dark Chocolate Sauce:
1/8 Tablespoon - Dutch cocoa powder
1/4 Cup - granulated sugar
1/4 Cup - Water
1 Ounce - Dark Chocolate
1 Ounce - Unsalted butter
Directions for Dark Chocolate Sauce:
Combine cocoa powder, sugar and water in small saucepan, bring to a boil and continue to cook for 1 minute. Stir in chocolate; cook until melted. Remove saucepan from heat; stir in butter. Reserve.
Creme Anglaise:
4 Large - Egg yolks
2 Ounces - granulated sugar
1 Cup - heavy cream
1/2 - Tahitian vanilla bean, split
Directions for Creme Anglaise:
Set mixer with whip attachment. Place eggs and sugar in a mixing bowl and set under mixer; beat at medium speed until light and fluffy. Place cream and vanilla bean in saucepan over medium heat; bring to scalding point. With mixer set on low, slowly pour the cream into the yolk mixture. Place the mixing bowl over simmering water; heat the Creme Anglaise slowly, stirring constantly - do not over heat or sauce will break. When Creme Anglaise is thick enough to coat the back of a spoon remove from heat and return to mixer. With mixer set on low, gently beat Creme Anglaise until cool. Transfer Creme Anglaise to a clean container; cover surface with plastic wrap; refrigerate until needed. Creme Aglasise can be thinned to desired consistency with the addition of a little heavy cream.
Directions
Use a 3" round cutter to cut 9 pieces of sponge cake from reserved cake. Set 4 - 3" bottomless ring molds of 4 identical sections of 3" ABS pipe on a sheet pan lined with parchment paper. Place a cake circle in the bottom of each mold. Place a circle piece of cake on top of each and press down to make a compact sandwich. Cover with plastic wrap and freeze for 1 hour. To serve: place sandwich in center of chilled plate; spoon some chocolate sauce next to sandwich; lay strawberry compote over one edge of sandwich; dot plate with Creme Anglaise and dust with cocoa powder, top sandwich with some whipped cream and garnish with Almond Sail and mint sprig, serve immediately. Yield 4 servings
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