restaurant week - recipes raspberry curd galette, gastrique with vanilla ice cream

restaurant week - recipes  raspberry curd galette, gastrique with vanilla ice cream


Restaurant: Oceana
Pastry Chef: Jansen Chan

Raspberry Gastrique

Ingredients

3 cups sugar

1 cup water

1 cup white balsamic vinegar

2 cups raspberries

Directions

1. In a medium pot, cook the sugar and water until a light caramel forms. Shock the caramel with the white balsamic vinegar and raspberries. Reduce, strain and set aside.

Raspberry Curd

Ingredients

150 grams raspberry puree

30 grams lemon juice

170 grams sugar

4 ounces butter

6 egg yolks

Directions

1. In a medium pot, boil the raspberry puree, lemon juice, half of the sugar and the butter. In a bowl, whisk the remaining sugar and the egg yolks together. Temper the egg mixture by adding in a little of the raspberry puree mixture, whisking constantly. Add this mixture to the raspberry puree mixture, then boil, whisking constantly. Strain and cover.

Almond Cake Batter

Ingredients

65 grams almond flour

50 grams powdered sugar

120 grams egg whites

40 grams sugar

Directions

1. In a bowl, sift the almond flour and powdered sugar together. In another bowl, beat the egg whites and sugar to make a meringue. Fold the flour mixture into the meringue.

Assembling the Galette

Ingredients

Pie dough

Sliced almonds

Powdered sugar

Fresh raspberries

Vanilla ice cream

Directions

1. Preheat the oven to 400°F. Cut 8-centimeter circles of rolled pie dough (1/8-inch thick). Place the pie dough inside an 80-millimeter ring. Pipe the almond cake batter on top of the dough and in the sides of the ring. Fill with the raspberry curd. Cover with more batter and sprinkle with sliced almonds and powdered sugar. Bake the galette for 15 to 18 minutes.
2. Brush a large plate with some of the raspberry sauce. Place the galette in the bottom right-hand corner. Fill 3 raspberries with raspberry gastrique and place in a line next to the raspberry sauce. Place fresh raspberries on the plate and put a scoop of vanilla ice cream on the side.

Editor’s Note:

1 gram = .035 ounce
454 grams = 1 pound
1 milliliter = 1/5 teaspoon
5 milliliters = 1 teaspoon
15 milliliters = 1 tablespoon
237 milliliters = 1 cup

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

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