Salt Butter Shortbread
Slow Roasted Apricots, Almond Cream
Slow Roasted Apricots, Almond Cream
A few months ago, I picked up Dessert Fourplay by Johnny Iuzzini, who is the executive pastry chef at Jean-Georges, and pretty much one of the top pastry chefs in the country. The book rules, with some recipes I'm going to inflict on my friends (rum and coke ice cream? FTW!). In truth, each dessert is supposed to be a tasting of 4 small desserts that all fit into a theme. Hence, "fourplay"...clever, right? Anyway, I made one from the "Apricot & Raspberry Fourplay".
Shortbread underneath (I cheated and used some Lu Shortbreads). Honey gets infused with lemon thyme. The apricots get roasted with some honey and lemon thyme (courtesy of my good friend Kurt). They get filled with an almond cream (almond flour, butter, sugar, egg) then roasted again. Everything gets stacked and served.
My plating needs work, but I'm not a 4-star pastry chef ;)
2 comments:
Looks delicious.
I fail at pastry.
However, that book, is one of the coolest cookbooks out. Certainly the best for haute desserts. And I might be a little bias (I know the photographer) but the photography IS the best in a cookbook I've seen!
Look awesome man. Have you ever had a dessert at Jean-Georges, it's definitely the best part of the meal. We went in Dec. http://rtimko.smugmug.com/gallery/6767088_srWj4#442216591_Da8BX I think I made a blog post about it, but can't find it right now.
BTW - did you know Johnny is opening up a cocktail bar real soon? (with Dave Arnold)
Post a Comment