Recipes > Jim Hutchinson > Memories Never Die

Memories Never Die By Pastry Chef Jim W Hutchison
Memories Never Die By Pastry Chef Jim W Hutchison

Memories Never Die

Petite® Tarragon Candy™

Petite® Tarragon Candy™

Debuting our mind-blowing Petite® Tarragon Candy™, your taste buds will soon experience a sweet and aromatic frenzy. This flavorful Petite® Green has strong anise flavor with the inviting taste and aroma of fresh tarragon combined. Add this to seafood, roasted carrots or parsnips, lamb, pork, or create a refreshing dessert! Beware! Petite® Tarragon Candy™ is surprisingly sweet! Petite® Tarragon Candy™ is grown to-order, with lead times of 1 -3 months. Reach out to your local produce supplier or our team at info@freshorigins.com for exact lead times.

Maple Hibiscus Leaf™

Maple Hibiscus Leaf™

Maple Hibiscus Leaf™ is a culinary delight with stunning variegated leaves in captivating shades of pink, red, and maroon. Prepare to be amazed by its uniquely tangy flavor, reminiscent of sour candy, accompanied by a succulent and juicy texture. Perfect as a garnish for seafood, it adds a delightful tartness to salads and sandwiches. Additionally, its vibrant beauty makes it an excellent choice as a bed for vegetables, fruit salads, and cheese plates, elevating your culinary creations to a whole new level of elegance.

Fruit Crystals© Pumpkin Spice

MEMORIES NEVER DIE

Ingredients

  • Maple Hibiscus Leaf™
  • Fruit Crystals© Pumpkin Spice
  • Petite® Tarragon Candy™

ALPACO 66% MOUSSE:

  • 500 grams heavy cream
  • 25 grams Trimoline
  • 25 grams Glucose
  • 4 grams salt
  • 490 grams Alpaco 66%
  • 10 grams gelatin sheets, bloomed
  • 1000 grams heavy cream, whipped soft

VANILLA NUTMEG CARAMEL:

  • 50 grams water
  • 200 grams granulated sugar
  • 140 grams liquid glucose
  • 30 grams dry butter
  • 1 vanilla bean
  • 0.5 grams nutmeg, fresh grated
  • 2 grams fine sea salt
  • 500 grams heavy cream

COCONUT STREUSEL:

  • 100 grams almond flour
  • 170 grams coconut, desiccated
  • 130 grams sugar
  • 60 grams brown sugar
  • 80 grams rice flour
  • 3 grams salt
  • 140 grams coconut oil, melted
  • 40 grams water

CHOCOLATE DACQUOISE:

  • 250 grams almond flour
  • 285 grams granulated sugar
  • 14 grams banana flour
  • 20 grams cocoa powder
  • 2 grams salt
  • 300 grams egg whites
  • 70 grams granulated sugar

VANILLA CHANTILLY:

  • 500 grams cream
  • 70 grams sugar
  • 1 vanilla bean
  • 10 grams sugar
  • 0.8 grams Kappa carrageenan 

BANANA CREMEUX:

  • 250 grams banana, very ripe, pureed
  • 250 grams heavy cream
  • 100 grams sugar
  • 50 grams liquid glucose
  • 150 grams yolks
  • 100 grams whole eggs
  • 10 grams lemon juice
  • 2 gelatin sheets, bloomed
  • 100 grams dry butter

CHOCOLATE GLACAGE:

  • 200 grams water
  • 375 grams sugar
  • 375 grams liquid glucose
  • 0.5 grams red food color
  • 30 grams gelatin, bloomed
  • 250 grams condensed milk
  • 375 grams Jivara 40%
  • 50 grams cocoa powder, sifted

Instructions

ALPACO 66% MOUSSE:
  1. Melt the Alpaco to 45°C/113°F.
  2. Bring cream, trimoline, glucose, and salt to 50°C/122°F
  3. Emulsify the cream mixture with the Alpaco and the melted gelatin with an immersion blender. Scrap down the sides and bottom of the container.
  4. Fold in the whipped cream.
  5. Portion into silicone molds, place the prepared inserts in the center of the mousse.
  6. Freeze to -20°C/-4°F
VANILLA NUTMEG CARAMEL:
  1. Bring the cream to a boil. Cover with plastic and set aside.
  2. Cook the water, sugar, and glucose to a dark caramel.
  3. Deglaze with the butter, aromatics, and salt. Stir until homogenous.
  4. In about 4-5 additions, add the hot cream, stirring  until homogenous with each addition.
  5. Bring the caramel back to aboil and cook to 102°C/215°F.
  6. Pour into a tall sided container and with care to introduce air bubbles, blend with an immersion blender until smooth and shiny.
  7. Cool in an ice bath.
COCONUT STREUSEL:
  1. Mix all the dry ingredients to combine.
  2. Combine the coconut oil and water.
  3. With a paddle attachment, mix the liquid into the dry. Mix until combined but clumps form.
  4. Place in a container and cover well. Refrigerate until ready to bake.
  5. Sprinkle 17g inside a tart ring on baking tray and bake at 160°C/320°F.
CHOCOLATE DACQUOISE:
  1. Run all the dry ingredients through the robot coupe until thoroughly mixed.
  2. Make a medium meringue with the whites and sugar.
  3. Fold the dry into the meringue.
  4. Evenly spread into a silpat lined ½ sheet tray
  5. Bake at 190°C/375°F.
  6. Coat bottom of biscuit with tempered Alpaco and cut into 2” circles
VANILLA CHANTILLY:
  1. Warm the cream, 500g sugar, and vanilla bean seeds to 45°C/113°F
  2. Mix the 10g sugar and kappa together and whisk into the cream.
  3. Bring to a boil. Strain through a fine chinois and allow to gel overnight.
  4. Whip for service and keep stored in a pastry bag in refrigeration.
BANANA CREMEUX:
  1. Heat the banana puree, cream, sugar, and glucose to a boil.
  2. Temper the hot liquid with the yolks and the egg. Return to heat and cook to 82°C/180°F.
  3. Add the gelatin sheets and lemon juice, blend with an immersion blender.
  4. Continuing to use the immersion blender, gradually add the butter and blend until emulsified, taking care to not introduce air bubbles into the cream.
  5. Portion into silicone molds and blast freeze to set.
  6. Unmold and place on prepared dacquoise circles.
CHOCOLATE GLACAGE:
  1. Cook the water, sugar, glucose, and food color to 103°C
  2. Add the condensed milk and gelatin, stir to combine.
  3. Pour mixture over the Jivara and cocoa powder. With an immersion blender, taking care not to introduce any air bubbles, emulsify.
  4. Use at 35°C
PLATING:
  1. Glaze mousse.
  2. Place prepared mousse on top of the cooled coconut streusel.
  3. Pipe a small amount of vanilla Chantilly on top of the mousse of center.
  4. With a warmed teaspoon, make an indentation in Chantilly.
  5. Fill the well with caramel.
  6. Decorate with chocolate work and Fresh Origins® Maple Hibiscus Leaf, Petite® Tarragon Candy™, and Fruit Crystals® Pumpkin Spice.