Marshmallow-Sudachi Pie
Sudachi Curd, Marshmallow Nougat, Green Szechuan Peppercorns, Graham Cracker Crust, Cream Cheese Ice Cream
Pastry Chef Millie Joslyn of Pickerel | Providence, RI
Adapted by StarChefs | August 2023
INGREDIENTS
Cream Cheese Ice Cream:
670 grams heavy cream
238 grams whole milk
350 grams cream cheese
340 grams granulated sugar
10 grams kosher salt
Green Szechuan Graham Cracker:
223 grams all-purpose flour
50 grams granulated sugar
½ teaspoon kosher salt
1 tablespoon ground green Szechuan peppercorns, toasted
1 egg
50 grams vegetable oil
85 grams honey
35 grams whole milk
Graham Cracker Crust:
17 grams granulated sugar
4 grams kosher salt
36 grams melted butter
36 grams heavy cream
Sudachi Curd:
3 eggs
3 egg yolks
88 grams granulated sugar
142 grams sudachi juice
50 grams butter
3 leaves gelatin, bloomed
Marshmallow Nougat:
65 grams granulated sugar
42 grams egg whites
33 grams melted butter
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
1⅓ leaves gelatin
METHOD
For the Cream Cheese Ice Cream:
In a heavy-bottomed saucepan over medium heat, combine all ingredients. Cook until sugar has dissolved and mixture is fully incorporated. Set base over an ice bath and let cool. Transfer to an airtight container and refrigerate overnight. The next day, process base in an ice cream machine according to the manufacturer’s instructions. Transfer ice cream to airtight containers and freeze.
For the Green Szechuan Graham Cracker:
In a mixing bowl, sift together flour, sugar, salt, and ground peppercorns. Set aside. In a separate mixing bowl, whisk together egg, oil, honey, and milk. Slowly pour wet ingredients into the dry ingredients, whisking until fully incorporated. Cover and refrigerate 20 minutes. Heat oven to 275°F. On a work surface, roll out dough between two sheets of parchment paper. Transfer to a sheet tray and bake 20 minutes until golden. Let cool, then smash into crumbles. Transfer to an airtight container and reserve.
For the Graham Cracker Crust:
In a mixing bowl, whisk together sugar, salt, and 127 grams Green Szechuan Graham Cracker. Stir in melted butter and cream until well incorporated. Press crust into an 8-inch cake ring wrapped in plastic wrap. Refrigerate.
For the Sudachi Curd:
In a bowl set over a double boiler, whisk together eggs, yolks, sugar, and sudachi juice. When the mixture has thickened, remove from the heat. Strain and whisk in butter and gelatin. Pour curd into the prepared cake ring with the Graham Cracker Crust. Refrigerate until gelatin has fully set.
For the Marshmallow Nougat:
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form. In a saucepan over medium heat, combine 25 grams sugar and 20 grams water. Heat mixture to 239°F, then pour mixture into the bowl with the egg whites. Mix on high speed until fully incorporated. In a separate saucepan, combine 40 grams sugar and 20 grams water. Heat mixture to 248°F, then pour mixture over the egg whites and mix on high speed until fully incorporated. Fold in salt, vanilla, and bloomed gelatin. Mix on medium speed until salt has fully dissolved, then fold in butter. Mix on high speed until mixture is uniform. Pour mixture into the prepared cake ring on top of the set Sundachi Curd. Refrigerate 3 hours, or until set.
To Assemble and Serve:
Remove pie from the refrigerator. Liberally sprinkle top with sugar. Using a blow torch, brulée sugar until burnt. Refrigerate 2 hours. Place pie on a serving platter and remove cake ring. Slice and serve with a quenelle of Cream Cheese Ice Cream.
