Johnny Iuzzini, "Top Chef Just Desserts"

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WHAS11.com

Posted on April 30, 2014 at 11:40 AM

Chocolate Pudding, Devils food cake, Soft cream and Candied Rose Petals

 

Chocolate pudding:

⅓ cup                         cocoa powder

¼ teaspoon               salt

½ cup                         sugar

⅓ cup                         cornstarch, sifted

4 cups                        half & half

2 ounces                   Valrhona Manjari 64%

1 each                        vanilla bean

 

In a pot, sift the first four ingredients together, whisk in the cold half and half.   Bring to a simmer, whisk in chocolate and vanilla. Begin to heat while stirring constantly until it begins to bubble around the edges and has thickened significantly.  Pass through strainer and pour directly into dishes.  Place plastic wrap directly on surface. Cool immediately in fridge.

 

Devils food cake:

3 each                        eggs

1¾ cup                       sugar

1 teaspoon                vanilla extract

1 cup                          mayonnaise

2¾ cups                     pastry flour, sifted

1⅛ teaspoon             baking soda, sifted

½ teaspoon               baking powder, sifted

¾ cup                         cocoa powder, sifted

½ teaspoon               salt, sifted

1 cup                          water

 

In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage.  Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternately with the water.  Mix only until combined.  DO NOT OVER-MIX. Spread onto a quarter size sheet tray with a Pam-sprayed silpat.  Bake at 350°F until the cake springs back when touched.

 

 

 

Soft whipped cream:

1 pint                          heavy cream (good quality, organic cream)

 

Whip cream until you have soft peaks.

 

 

Candied rose petals:

10 each                      rose petals

2 each                        egg whites

½ cup                         granulated sugar

                                    Chocolate nibs for garnish

 

 

Dip petals in egg whites, remove excess white and dredge in granulated sugar. Place on silpats and dry in warm oven until crisp but no color. Break into pieces reserving the best looking ones for garnish

 

To assemble, cut the cake in individual circle to match the bottom of a 4 ounce cocktail (rocks) glass. Place the cake at the bottom of the glass. Pipe pudding onto cake, layer on whip cream and finish off with chocolate nibs and candied rose petals.

 

Garnish with a whole beautiful candied rose petal in the corner with cream.

 

Yields approximately 7 servings.

 

Recipes compliments of Chef Johnny Iuzzini.

 

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