 | Paw Paw BudinoPastry Chef Annie Sung of Ambra | Philadelphia, PA |
At Ambra, we offer a modern Italian tasting menu focused on local and seasonal ingredients. I chose to use The Perfect Purée Coconut Puree to enhance the tropical notes of the paw paw fruit. The paw paw is native to the Eastern U.S. and has a unique taste often described as a creamy, custard-like mix of banana, mango, and pineapple.
Ingredients for Rice Pudding:
• 600 g. The Perfect Purée Coconut Puree, thawed
• 150 g. sugar
• ¼ tsp. salt
• 150 g. Maratelli rice
• 450 g. The Perfect Purée Soursop Puree, thawed
• 450 g. heavy cream
• 200 g. sugar
• 150 g. egg yolks
• 45 g. lime juice
Ingredients for Amaro Grapes:
• 150 g. amaro
• 50 g. sugar
• 500 g. Thomcord seedless grapes
Ingredients for Spiced Cookie Crumbs:
• 150 g. light brown sugar
• 85 g. butter
• 15 g. milk
• 155 g. all-purpose flour
• ¾ tsp. baking soda
• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
Ingredients for Honeynut Squash Ice Cream:
• 400 g. roasted honeynut squash
• 600 g. milk
• 1 qt. heavy cream
• 80 g. trimoline
• 400 g. sugar
• 80 g. glucose powder
• 2 ½ g. ice cream stabilizer
• 50 g. milk powder
• 1 tbsp. ground cinnamon
• 1 tsp. ground ginger
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 250 g. egg yolks
Ingredients for Tuile:
• 50 g. all-purpose flour
• 50 g. sugar
• pinch of salt
• zest of ½ lime
• 50 g. butter, melted
• 50 g. egg whites
To Assemble and Serve:
Sliced fresh kiwi berries
Method for Rice Pudding:
Bring Coconut Puree, sugar, and salt to a boil. Whisk in rice and transfer to a hotel pan. Cover tightly with foil and steam in a combi oven at 250°F for 1 hour, or until all liquid is absorbed. Set aside, covered. In a saucepan, heat Pawpaw Puree, cream, and sugar until steaming. Temper into yolks and cook over medium heat, whisking constantly, until the mixture reaches 180°F. Whisk in lime juice off heat, strain, and combine with the warm rice mixture. Transfer to a hotel pan, cover the surface with plastic wrap, and cool completely.
Method for Amaro Grapes:
In a saucepan, combine amaro and sugar and heat until the sugar dissolves. Cool the liquid, then vacuum seal with grapes.
Method for Spiced Cookie Crumbs:
Cream butter and brown sugar in a mixer. Add milk, followed by dry ingredients. Mix until combined. Break dough into small pieces and spread onto a parchment-lined sheet tray. Bake at 325°F until crisp and lightly browned. Cool completely and process into fine crumbs.
Method for Honeynut Squash Ice Cream:
Halve the squash and roast at 325°F for 15–20 minutes, until soft. Scoop the flesh and puree with milk in a blender. In a saucepan, combine squash puree, milk, cream, and trimoline. In a separate bowl, whisk together sugar, glucose powder, stabilizer, milk powder, and spices. Add dry ingredients to the squash mixture and heat until steaming. Temper yolks and add to the pot, whisking constantly, until the mixture reaches 180°F. Strain and cool over an ice bath. Process in an ice cream machine according to manufacturer’s instructions and store frozen.
Method for Tuile:
In a mixer, combine flour, sugar, salt, and lime zest. Add melted butter while mixing on low speed, followed by egg whites. Scrape the bowl and mix until smooth. Spread into silicone molds and bake at 300°F until lightly browned. Cool completely.
To Assemble and Serve:
Spoon a quenelle of Rice Pudding onto the plate. Sprinkle Spiced Cookie Crumbs and place a scoop of Honeynut Squash Ice Cream on top. Add Amaro Grapes and sliced fresh kiwi berries. Garnish with a Tuile.