Cinnamon-Spiced Cranberry
Recipe courtesy of Emilia Tomaszycki, Executive Pastry Chef, Bonita Bay Club, Bonita Springs, Fla.
Ingredients
- Ingredients for the Patee Sucree
- unsalted butter - 100 gms.
- sugar - 32 gms.
- pastry flour - 140 gms.
- Ingredients for the Cinnamon Bavarian Cream
- whole milk - 500 gms.
- heavy cream - 500 gms.
- sugar - 100 gms.
- egg yolks - 100 gms.
- gelatin - 12 gms.
- cinnamon - 10 gms.
- Ingredients for the Strawberry Cranberry Compote
- sugar - 160 gms.
- pectin - 12 gms.
- strawberry - 532 gms.
- cranberry - 460 gms.
- lemon puree - 96 gms.
- gelatin - 4 gms.
- Ingredients for the Cranberry Gelee
- cranberry puree - 300 gms.
- sugar - 50 gms.
- agar - 4 gms.
- gelatin - 10 gms.
- water for gelatin - 50 gms.
Instructions
Procedure for the Patee Sucree
- Combine sugar and butter. Slowly add in eggs and vanilla.
- Add in flour and mix just until combined.
- Chill.
Procedure for the Cinnamon Bavarian Cream
- Whip heavy cream to medium peaks.
- Make anglaise with milk/puree, yolks and sugar. Add in bloomed gelatin. Strain.
- Chill on ice bath until cool to touch.
- Fold in whipped cream. Return to ice bath if too loose. Mix until desired thickness.
Procedure for the Strawberry Cranberry Compote
- Bloom gelatin. Set aside.
- Combine strawberries, cranberries, sugar and pectin together in pot and boil.
- Off the heat, add gelatin and lemon juice.
- Cool.
Procedure for the Cranberry Gelee
- Bloom gelatin. Set aside.
- Combine cranberry puree, sugar and agar together in pot and boil.
- Off the heat, add gelatin.
- Cast into frames and chill until completely set.
- Cut in guitar cutter to desired size.
- Keep wrapped in refrigerator until ready to use.
