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Article: Recette de crème glacée aux baies de genièvre et au thé Casse-Noisette

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tea infused ice cream dessert recipe with hazelnut buscuit, bartlett poached pear, juniper ice cream and graham crumbles with nutcracker tea powder
Culinary

Recette de crème glacée aux baies de genièvre et au thé Casse-Noisette

CUISINER AVEC DU THÉ

Glace aux baies de genièvre et au thé Casse-Noisette

Le genièvre rôti est délicatement équilibré avec un crémeux infusé au thé Casse-Noisette et des biscuits croustillants aux noisettes.

En rôtissant lentement le genièvre pour apporter une saveur rappelant les feux d'hiver et le chocolat chaud, le chef exécutif Joris Larigaldie élabore soigneusement chaque élément de son plat pour qu'il soit subtil et précis.

[[ recipeID=recipe-7kqhr8l1m, title=Recette de crème glacée aux baies de genièvre et au thé Casse-Noisette ]]

Thé dans la recette

Thé Casse-Noisette

THÉ NOIR

Produits phares

SERVICE À THÉ

n / A

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Juniper Berry and Nutcracker Tea Ice Cream Recipe

Notes from Joris Larigaldie, Executive Chef at Ripplecove Lakefront Hotel & Spa:

“We used a sous-vide to poach the pears in caramel instead of cooking them in the pan with sugar. Poaching them at 60 degrees for 20 minutes preserves the aroma of the pear and caramel, and creates a soft, melt-in-your mouth texture. The pears are a small detail on the plate, but every flavor is subtle and precise – these little details work together to create the best overall feeling on the plate. We worked with a forager to find and dehydrate fresh juniper berries along with its branches for a couple of days. With the branch and needles, it took a few days more than dehydrating the berries alone, as we wanted to get more of the oils out of the branches, as well, with a roasted flavor of the tree. The roasted branches gets closer to a vanilla flavor profile. We also wanted this roasted flavor to feel more like Christmas and winter – reminiscent of hot chocolate by a fire. It feels more like Canada. We let the juniper berries infuse for 12 hours in the ice cream to fully extract the flavor. If you infuse it for less time, you would need to use a higher temperature, resulting in a less precise and more bitter taste.”

Servings: 1 Pastry

Keywords: Chocolate, Ice Cream, Baked Goods, Dessert, Pastry, Cooking

  • Prep Time: 1 hours 0 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 45 mins

Ingredients

Instructions

Ingredients

Nutcracker Crémeux with Juniper Ice Cream

  • Nutcracker Tea Crémeux
  • Hazelnut Biscuit
  • Bartlett Poached Pear
  • Juniper Ice Cream
  • Graham Crumbles with Nutcracker Tea Powder

Hazelnut Biscuit

  • 700 g. Hazelnut Powder
  • 200 g. Almond Powder
  • 900 g. Sugar
  • 1120 g. Eggs
  • 225 g. Flour
  • 450 g. Butter, melted

Bartlett Poached Pear

  • 1000 g. Sugar
  • 150 g. Water
  • 350 g. Hot Water, for deglazing
  • 1 Lemon
  • 10 Bartlett Pears, peeled and halved

Juniper Ice Cream

  • 250 mL. Milk
  • 150 g. Sugar
  • 9 Egg Yolks
  • 1 Vanilla Bean, scraped
  • 25 g. Juniper Branch
  • 500 mL. Cream 35%

Graham Crumbles with Nutcracker Tea Powder

  • 9 Egg Yolks
  • 350 g. Sugar
  • 400 g. Butter
  • 12 g. Salt
  • 520 g. Flour
  • 43 g. Baking Powder
  • 10 g. TEALEAVES Nutcracker Loose Leaf Tea, crushed into a powder

Instructions

Hazelnut Biscuit

  1. In a mixer, whisk the eggs with sugar until it obtains soft peaks.
  2. Sieve the almond and hazelnut powder, and fold into the mix.
  3. Add the melted butter, continuing to fold it into the mix.
  4. Repeat with the sieved flour.
  5. Lay the dough on a cooking sheet and cook at 350ºF for 8 minutes.

Bartlett Poached Pear

  1. In a frying pan, cook the sugar with the 150 g. of water until it reaches a golden caramel color.
  2. Add 350 grams of water to deglaze the pan.
  3. Add the lemon juice to the mix, then set aside in the fridge to cool.
  4. Peel, half and core the pears.
  5. In a vacuum bag, place the halved pears with enough caramel to cover. Cook at 60ºC for 20 minutes. If not using a vacuum machine or sous-vide, poached them in a pan at a low temperature until the pears begins to softens.

Juniper Ice Cream

  1. Bring the milk to a simmer,
  2. Whisk together the egg yolks, scraped vanilla and sugar.
  3. Add half the milk to the bowl and fold to obtain a homogeneous mix. Add the rest of the egg mixture to the milk.
  4. Cook again until it becomes a custard-like texture - between 158ºF and 176ºF.
  5. Add the juniper branches and let them infuse in the fridge for 12 hours.
  6. Strain to discard the branches and add the cream.
  7. Churn.

Graham Crumbles with Nutcracker Tea Powder

  1. Beat the soft butter and sugar in a mixer.
  2. At a low speed, add the egg yolks.
  3. Let it whisk for a couple of minutes, then add the dry ingredients.
  4. Cook at 350ºF for 6 to 8 minutes.
  5. Let it cool to room temperature.
  6. In a big bowl, breaks the biscuit into a crumble.

Notes

In time for the holidays, TEALEAVES, in a collaboration with 15+ ballet companies, 10+ luxury hotel partners, and an antiquarian horologist, launched the worldwide Nutcracker #AfternoonTEALEAVES: Gifts of Time initiative. The project is a twist to the traditional gift guide that offers experiential pairings to afternoon tea, themed after the story of the Nutcracker, and celebrates the arts, true craftsmanship, and spending quality time with others.

Piece together your real-life Nutcracker fairytale and explore various ‘Gifts of Time’. Journey to https://www.tealeaves.com/pages/afternoon-tealeaves-nutcracker.