Sticky Toffee Pudding with Blood Orange Sauce

8 servings

Pastry Chef Katie Rosenhouse of The Burke Group, New York, NY; Event - International Chefs Congress (ICC) Pastry Competition 2011

    • Pistachio oil (to assemble and serve)
For the Pistachio-Nougat Glacé:
    • 1 1/2 cups heavy cream
    • 1/2 cups sugar
    • 1/3 cups water
    • 1 1/2 sheets gelatin
    • 6 egg yolks
    • 1/2 cup PreGel pistachio paste
    • 1 tsp. salt
Method for the Pistachio-Nougat Glacé:
1. Whip the heavy cream and set aside. Bring the sugar and water to a boil in a small pot. Add the gelatin sheets. Whip the egg yolks and slowly add in the sugar-water mixture, continuing to whip until they are light and fluffy in texture. Fold together the yolks, heavy cream, pistachio paste, and salt. Pour into containers and freeze overnight before serving.
For the Yogurt Ice Cream:
    • 1050 g. milk
    • 100 g. Greek yogurt
    • 225 g. sugar
    • 70 g. glucose powder
    • 7 g. PreGel ice cream stabilizer
    • 60 g. egg yolks
    • Pinch of salt
Method for the Yogurt Ice Cream:
1. Combine the milk, sugar, glucose powder, ice cream stabilizer, and salt in a large saucepot and bring to a boil. Temper in the egg yolks. Remove the mixture from the heat and whisk in the Greek yogurt. Strain before cooling in an ice bath. Churn in a Bravo ice cream machine according to manufacturer’s instructions.
For the Toffee Sauce:
    • 1/4 lb. butter
    • 300 g. brown sugar
    • 1 1/2 cups heavy cream
    • 2 oz. dark rum
    • 1 tsp. salt
Method for the Toffee Sauce:
1. Combine the butter, brown sugar and heavy cream in a saucepot. Bring to a boil and cook until reduced to a deep syrup. Whisk in the rum and salt.
For the Sticky Toffee Pudding:
    • 350 g. dates
    • 2 cups water
    • 2 tsp. baking soda
    • 110 g. butter
    • 250 g. sugar
    • 2 eggs
    • 450 g. flour
    • pinch of salt
    • 2 tsp. baking powder
Method for the Sticky Toffee Pudding:
1. Preheat the oven to 350°F. Bring the dates and water to a boil in a small pot. Add the baking soda and set aside. Cream the butter and sugar. Slowly add the eggs and continue to beat. Add the flour, salt, and baking powder, along with the date-water mixture. Mix slowly until the batter is smooth. Bake in small Demarle rings for 8-10 minutes until golden. Soak with the prepared Toffee Sauce.
For the Blood Orange Gel:
    • 250 g. The Perfect Purée Blood Orange Concentrate, thawed
    • 20 g. sugar
    • 1 1/2 g. agar agar
Method for the Blood Orange Gel:
1. Bring the blood orange concentrate and sugar to a boil. Whisk in the agar agar. Strain and cool before serving.
To Assemble and Serve:
Sauce the plate with the Blood Orange Gel and pistachio oil. Place a Sticky Toffee Pudding in off center, and top with additional Toffee Sauce. Quenelle the Yogurt Ice Cream nearby, and garnish with Pistachio-Nougat Glacé.