Oaxaca Crema Semifreddo

PASTRY

Oct 12

Lime Jelly, Nilla Wafer Crust, Candied Amaranth

Pastry Chef Derrick Flynn of Este | Austin, TX

INGREDIENTS

Oaxacan Crema Semifreddo:
Yield: 42 servings
1.199 kilograms cream cheese
1.68 kilograms heavy cream
4 teaspoons salt
450 grams egg yolk
50 grams vanilla extract
900 grams sugar
12 sheets gelatin

Crumb Crust:
Yield: 24 bases
345 grams Nilla Wafer crumbs
150 grams sugar
¾ teaspoon salt
180 grams melted butter

Candied Amaranth:
Yield: 2½ to 3 cups
100 grams sugar
2 cups popped amaranth
½ teaspoon salt

Lime Jelly:
Yield: 2 quarts
765 grams lime juice
Zest of 12 limes
700 grams sugar
60 grams powdered pectin
Salt
Citric acid

To Assemble and Serve:
½ lime, zested

METHOD

For the Oaxacan Crema Semifreddo:
In a large mixing bowl, add cream cheese, heavy cream, and salt. Using an immersion blender, whip mixture until medium peaks form. Cover and refrigerate. In the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks and vanilla 10 minutes on medium-high speed, or until mixture has thickened and a pale yellow color is achieved. Set aside. In a saucepan over medium-high heat, add sugar and enough water to create a sand-like consistency. Cook until sugar begins to harden. With the stand mixer running at medium speed, carefully incorporate sugar into the yolk mixture. Add gelatin and increase speed to medium-high. Mix until temperature reaches 100°F. Working in batches, incorporate egg-sugar mixture into the cream mixture. Transfer mixture to a piping bag. Pipe into acetate-lined ring molds. Freeze until set.

For the Crumb Crust:
In a mixing bowl, combine wafer crumbs, sugar, and salt. Stream in butter as needed until mixture can loosely hold together when squeezed. Carefully press 25 grams of the crumb mixture onto the surface of the set Crema Semifreddo. Return to the freezer.

For the Candied Amaranth:
In a pan over medium heat, melt sugar until it reaches 260°F. Stir in popped amaranth and salt. Remove from heat and stir continuously until sugar has crystallized, making sure to break up any large clusters. Return the pan to high heat and stir until sugar begins to melt again. When sugar starts to get some color, reduce heat to medium and stir until a deep amber color is achieved. Pour mixture into a sheet tray to cool, breaking up any large pieces.

For the Lime Jelly:
In a saucepan over medium-high heat, scald 680 grams lime juice, being careful not to let the juice boil. Remove from heat and strain into a mixing bowl. Add lime zest, sugar, and pectin. Using an immersion blender, mix until well combined. Return mixture to a saucepan over medium-high heat and bring to a boil. Reduce heat and let simmer 60 seconds, skimming off any foam that rises to the surface. Remove from heat and stir in remaining 85 grams lime juice. Season with salt and citric acid. Strain, then let cool. Lay plastic wrap on the surface of the jelly so no skin forms. Refrigerate until set.

To Assemble and Serve:
On a work surface, drizzle Oaxacan Crema Semifreddo with Lime Jelly to make straight lines, allowing the jelly to fall off the sides. Set aside. Place a small dollop of Lime Jelly in the center of a serving bowl. Top with Oaxacan Crema Semifreddo. Using a spoon, carefully place Candied Amaranth around the Semifreddo, creating a border. Finish with lime zest.

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