An Elegant Ending

Sam Choy
By Sam Choy
Wednesday - January 18, 2006
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Local boy and master pastry chef Stanton Ho visits the show this week to create the following mouth-watering dessert.

COUPE BACCARAT

For Marinated Strawberries:

* 1 1/2 pounds quartered strawberries
* 2 tablespoons plus 1 teaspoon superfine sugar
* 1/4 cup Grand Marnier
* 1/4 teaspoon finely grated orange zest


Combine all the ingredients together and marinate for at least an hour.

For Coulis of Strawberries:

* 11/2 pounds fresh strawberries
* 1/2 cup granulated sugar
* 1 teaspoon Tahitian vanilla extract

Place all ingredients into a food processor. Turn on and puree the ingredients into a natural sauce.


For Creamy Sabayon:

* 5 egg yolks
* 1/4 cup granulated sugar
* 1/4 cup vanilla bean
* 1 tablespoon Grand Marnier
* 1/2 teaspoon gelatin sheet
* 1/4 cup whipped cream (unsweetened)

Whisk the first four ingredients over a bain marie. Whisk to a ribbon stage. Add in the tempered gelatin sheet and until cooled to room temperature. Fold in the whipped cream.

To assemble dessert:

Place the marinated strawberries into a large martini glass.

Ladle on approximately two ounces of the coulis of strawberry onto the marinated strawberries. Place a scoop of vanilla ice cream onto the strawberries.

Pour on a little more than two ounces of the creamy sabayon onto the vanilla ice cream and onto the strawberries. Decorate with mint sprig, julienne candied orange peel or with a strawberry half. Served with a tuile or your favorite fancy cookie.

For home: It is possible to use a good quality vanilla bean ice cream in place of the creamy sabayon.

Makes 12 martini glass servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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