Maple Panna Cotta With Orange Scented Burnt Sugar, Orange Sweet Potato Cake, Orange Butter Cream, Orange Vanilla Bean Gelato and Candied Walnuts
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Maple Panna Cotta With Orange Scented Burnt Sugar, Orange Sweet Potato Cake, Orange Butter Cream, Orange Vanilla Bean Gelato and Candied Walnuts

By October 14, 2020

Recipe courtesy of Matthew Blazey, Executive Chef

Ingredients

Instructions

Procedure:

  1. For Sous Vide Maple Pot De Creme: In a medium mixing bowl, mix sugar and eggs until frothy and well blended. Gently mix remaining ingredients together until fully incorporated. Strain mixture and portion into ½ cup sized mason jars. Seal mason jar until very tight. Place sealed jars in bottom of a clear tub towards the front to leave room for immersion circulator. Fill tub with water until completely covering jars while also filled to circulators specific requirements. If needed, gently weigh down jars. Set circulator to 176 degrees and poach for approximately 2 hours. Remove from water bath and cool overnight to set.
  2. For Orange Scented Sugar: Mix orange zest with sugar until fully incorporated and allow to permeate overnight.
  3. For Orange Sweet Potato Cake: In a small bowl combine all dry ingredients until fully incorporated. Once mixed, combine all wet ingredients in a medium bowl. Using a mesh sieve, slowly add dry ingredients into wet and gently fold together. After dry is mixed with wet, fold sweet potato and orange zest into cake mix. Portion into cupcake sized silicon molds and bake in 350-degree oven for 20-25 minutes. Remove from oven and allow to cool at room temperature.
  4. For Orange Buttercream: In a mixing bowl with an electric mixer, combine the butter, 3 cups of confectioners' sugar and vanilla until well blended. Add the orange zest and 2 tablespoons of fresh orange juice. Beat until smooth and creamy. Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency.
  5. For Orange Vanilla Gelato: Finely grate oranges and squeeze the juice. In a medium saucepan, combine water, sugar and vanilla. Cook over medium heat, stirring until the sugar dissolves. Remove from the heat. In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring until slightly thickened. Strain the mixture into a medium bowl and stir in orange juice and zest. Cover with plastic wrap directly on mix to avoid skin from forming, Let cool overnight in refrigerator. In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream make according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving.
  6. For Candied Walnuts: Whip egg whites until medium to stiff peaks, fold in sugar and toss walnuts until fully coated. Spread walnut, egg and sugar mix in an even single layer on a parchment paper lined sheet tray and bake until lightly golden @ 350 degrees (roughly 6-8 minutes). Once cooled pulse in robot coupe until slightly ground.
  7. For service: 

    Pipe buttercream onto single cake with desired piping tip (this can be done up to 2 hours in advance).

    Sprinkle orange scented sugar in an even single layer on top of panna cotta and burn with a hand-held blow torch until dark and caramelized. This should be done to order.

    Using a 2” ring mold, sprinkle ground walnuts off center of plate to the right in an even layer to use as a base for the gelato.

    Using desired sized ice cream scoop, scoop gelato and place on top of ground walnuts.

    Garnish with jasmine flowers and marigolds.

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