Black Garlic Custard

PASTRY

Oct 12

Poached Blueberries, Mint Oil, Sesame Tuile

Pastry Chef Harper Zapf of Lord Stanley | San Francisco
Yield: 8 servings

INGREDIENTS:

Mint Oil:
Mint
Neutral oil

Black Garlic Custard:
3 whole eggs
2 egg yolks
150 grams sugar
15 grams salt
680 grams heavy cream
100 grams black garlic, peeled
3 sheets bronze gelatin, bloomed

Sesame Tuile:
150 grams butter, room temperature
100 grams granulated sugar
100 grams light brown sugar
75 grams all-purpose flour
100 grams sesame seeds

Poached Blueberries:
300 grams white wine (something floral)
200 grams sugar
450 grams water
1 pint blueberries
2 star anise

Mirror Glaze:
20 grams bronze gelatin, bloomed
Light blue food coloring
Dark blue food coloring
Magenta food coloring
Silver luster dust

METHOD:

For the Mint Oil:
Pick mint, reserving 2 stems for the Poached Blueberries. Bring a pot of water to a boil. Add mint and blanch until bright green. Shock in ice water. Using a paper towel, squeeze out any excess water. In a Vitamix blender, combine 1 part blanched mint to 3 parts oil. Blend until hot. Strain through a linen towel into a nonreactive container. Reserve.

For the Black Garlic Custard:
In the bowl of a stand mixer fitted with a paddle attachment, cream together whole eggs, yolks, sugar, salt, and 110 grams of the heavy cream. Set aside. In a pot over medium heat, mix to combine black garlic and the remaining heavy cream. Bring to a boil, then stir in the gelatin. Remove from heat and temper in the egg mixture. Transfer to a Vitamix blender and purée until smooth. Pour into molds. Refrigerate 8 hours (or overnight). The following day, freeze the custards.

Sesame Tuile:
Heat oven to 329°F. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugars. Cream until light and fluffy. While continuing to mix, quickly and gently add flour and sesame. Spread onto a sheet tray as thinly as possible. Bake for 16 to 20 minutes. Let cool. Break into pieces and reserve.

For the Poached Blueberries:
In a pot, combine the wine, sugar, and water. Bring to a boil, then remove from heat. Let sit for 5 minutes. Add blueberries, followed by star anise and reserved mint stems. When the poaching liquid cools to room temperature, strain the blueberries. Reserve the blueberries and blueberry poaching liquid separately.

For the Mirror Glaze:
In a pot, mix to combine sugar, glucose, and 312.5 grams Blueberry Poaching Liquid. Bring to a boil. Remove from heat and stir in gelatin. Separate the glaze into 3 containers. Stir in light blue food coloring to the first glaze, dark blue food coloring to the second glaze, and magenta food coloring to the third glaze. In all 3 glazes, stir in luster dust. In a nonreactive container, gently pour all three glazes together, remaining careful not to mix. Reserve.

For the Glazed Custard:
Remove Black Garlic Custard from the freezer. Release from the molds and place on a wire rack set over a sheet pan. Once they reach 79°F, pour Mirror Glaze over each Black Garlic Custard. Refrigerate until thawed.

To Assemble and Serve:
Place a Glazed Custard in the middle of a chilled serving bowl. Pour in a small amount of Blueberry Poaching Liquid, surrounding the Glazed Custard. Add a few Poached Blueberries and drops of Mint Oil. Playfully top with Sesame Tuile.

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