Tuesday, August 23, 2016

Chat Masala Pêche Melba

     A Classic Peach Melba Made With Chat Masala Peach Ice Cream!
     The original Peach Melba was created by Auguste Escoffier in the late 1800's.  This dessert was named in honor of the opera star Nellie Melba.  The original version of Peach Melba was presented on a swan ice carving and raspberry puree was not part of the recipe.  
     A few years after creating the original Peach Melba, Auguste Escoffier became the first chef at the luxurious Carlton Hotel in London.  Escoffier offered a new version of Peach Melba on the Carlton Hotel's grand opening menu.  The swan ice carving was no longer part of the presentation and raspberry puree was added to the recipe.  Escoffier's Carlton Hotel Peach Melba was made with peaches, topped with raspberry puree and vanilla ice cream.  This is the classic Peach Melba recipe that all chefs now refer to.  
     Instead of featuring the classic Peach Melba as a recipe in this website, I decided to make a nice ice cream flavor that would accent the peach theme of the original recipe.  Chat Masala is an Indian spice mixture that accompanies fresh fruit and desserts.  Chat Masala has a tangy exotic Indian spice flavor.  Chat Masala contains tangy dried mango powder, cumin, Himalayan Black Salt, coriander, ginger powder, salt, black pepper, asafoetida (Afghani Giant Fennel) and chili powder.  Cardamom is sometimes added to the Chat Masala mixture, but not always.  
     Chat Masala gives peach ice cream a complex, yet comfortable spice flavor.  I have to admit, the Chat Masala Peach Ice Cream really made the Peach Melba taste more than just interesting.  It turned out to be a nice fusion of classic Indian and French flavors.   

     Chat Masala Peach Ice Cream:
     Because so many ice cream desserts are milkshakes, sundaes, ice cream sandwiches or floats, I decided to place all of the ice cream making recipes in the Street Food Website.  A gourmet ice cream truck certainly would be a welcome sight on a hot summer day and this was the reasoning behind where to publish the gourmet ice cream recipes! 
     Follow the link to the recipe in the Street Vender Food Website.  

     Raspberry Coulis: 
     This recipe yields about 1/3 cup of raspberry coulis.  (2 to 3 garnish portions)
     Step 1:  Place 3 tablespoons of granulated sugar in a small sauce pot.
     Add 1/4 cup of water.
     Place the pot over medium/medium high heat
     Step 2:  Boil till the water evaporates and the molten sugar starts to foam.
     Cook the molten sugar till it turns clear.  (soft ball candy making stage or 235ºF)
     Step 3:  Immediately add 1/2 cup of fresh raspberries.
     Allow the molten sugar to seize the raspberries and do not stir.  Just gently shake the pan.
     Step 4:  Wait till the juice from the raspberries starts to liquify the sugar.
     Add 1/2 cup of water.
     Bring the liquid to a gentle boil.
     Step 5:  Reduce the temperature to low heat.
     Gently simmer till the sugar completely liquifies and the raspberries are very tender.
     Step 6:  Remove the pot from the heat and allow the ingredients to cool to less than 100Fº.
     Press the raspberry mixture through a fine mesh strainer into a second small sauce pot.
     Step 7:  Place the sauce pot over low heat.
     Simmer and reduce till the raspberry sauce is a thin syrup consistency that can glaze a spoon.
     Step 8:  Place the raspberry coulis in a container and chill to 41ºF.

     Brandied Peaches:
     This recipe yields 1 portion.
     Step 1:  Place a sauce pot over medium heat.
     Add 1 tablespoon of sugar.
     Add 1/3 cup of water.
     Add 2 ounces of brandy.
     Add 1 pealed pitted medium size peach that is cut into wedges.
     Step 2:  Bring the liquid to a boil.
     Step 3:  Reduce the temperature to medium low heat. 
     Simmer and reduce till the excess liquid evaporates and the peach wedges are lightly glazed.
     Step 4:  Place the brandied peaches in a container and chill to 41ºF. 

     Caramel Sugar Garnish:
     This recipe yields 1 or 2 garnishes.
     A silicone baking mat is good for making amber sugar garnishes like the one in the pictures above.  A piece of aluminum foil that is lightly brushed with vegetable oil can also be used.  
    A thermometer can be used to gauge when the molten sugar reaches the amber temperature range, but it is just as easy to judge the color of the sugar by eye.  
     Too much sugar is better than too little sugar when making a caramel sugar glass garnish.  Any extra caramel sugar in the pot can be melted with water and used to flavor other recipes. 
     Step 1:  Place a shallow pan of water on a countertop that is wider than the sauce pot that will be used to make the caramel.  (cooling bath)
     Step 2:  Place a silicone baking mat on a countertop.
     Step 3:  Place a small stainless steel sauce pot over high heat.
     Add 1 cup of sugar.
     Add 1/2 cup of water.
     Step 4:  Boil till the water evaporates and the molten sugar enters the candy stages.
     Keep an eye on the sugar.
     When the sugar approaches 330Fº, it will start to caramelize.
     Allow the sugar to caramelize to a light amber color.
     Step 5:  Briefly dip the bottom of the sauce pot in the pan of water on the countertop, to stop the sugar from becoming darker.  (Do not completely cool the caramel or it will solidify!)
     *Use a spoon too gauge when the caramel sugar is cool enough to to stream on the silicone baking mat.  When a spoonful of caramel can be slowly poured off of the spoon back into the pot, then it is cool enough.
     Step 6:  Immediately use the spoon to stream a design of caramel sugar on the silicone baking mat.  Make a garnish design of your choice. 
     Step 7:  Allow the caramel to cool to room temperature.
     Gently bend the silicone baking mat to free the caramel glass garnish.
     Place the caramel sugar glass garnish where it will not be damaged.

     Chat Masala Pêche Melba:
     This recipe yields 1 portion.
     Step 1:  Place the Brandied Peaches in a dessert glass.
     Place 1 scoop of Chat Masala Peach Ice Cream on the brandied peaches.  (About 4 ounces)
     Step 2:  Pour about 2 tablespoons of the Raspberry Coulis over the ice cream and peaches.
     Carefully insert the amber caramel sugar garnish vertically into the ice cream.
     Garnish with a small mint sprig.
     Place the dessert glass on a doily lined glass plate.  

     Viola!  A modern of Peach Melba made with a gourmet ice cream flavor!  

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