'a gentle rebellion
since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.
this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.
and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.
ganache brulee (an adaptation of alex stupak's pliable chocolate)
50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)
place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
popcorn ice cream
1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt
place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.
2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar
place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.
there it is.