Vanilla
Scented Yoqurt Cream with Sesame Tuilles
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Yields:
12 - 4
oz. Ramekins
Ingredients:
4 cups Yogurt
2 cups Cream
2 each Vanilla Beans (scraped)
1 cup sugar
6 sheets Gelatin
Procedure:
Heat 1 1/2 cups of the cream with vanilla beans
(no pods) and sugar. Soak gelatin in cold water
and squeeze out excess liquid. Whisk into hot
cream until dissolved. Add yogurt and chill
over ice bath until thickened. Whip rest of
cream to medium peaks and fold into yogurt mixture.
Pour almost to top of vegelined brulee ramekins.
Let set up in refrigerator Cover with plastic
wrap when set. When ready to serve, unmold and
place tuille decoratively around yogurt cream.
Serve with Blood Oranges in Winter and Honeyed
Black Mission Figs in Summer and Fall.
Other
Related Chef
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Tomato Saute
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Applewood Smoked Bacon Gremolata
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served over Couscous
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Rack of Lamb with Artichoke Mousse and Baby
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Sesame
Tuilles
Temptation
Melon and Prosciutto with Honey Peppered Figs
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
Other
Related Links:
Take
the Hobbs Cure
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