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Häagen-Dazs Mudslide Pie Plays Dress Up with Dessert Sauces
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Father and Daughter team Lisa and Piero Biondi worked together to share easy plating ideas for quick and attractive desserts. "The secret is in the sauce", explains third generation Italian chef Lisa Biondi. "Dessert Sauces are easy to make in advance, and have ready for use at any time.There are so many great combinations – here are just a couple of my favorites."
Spruce up your Dessert Menu--Start with an undressed, pre-sliced Häagen-Dazs Mudslide Pie, with rich coffee or vanilla ice cream that sits on top of a chewy fudge brownie base separated by a creamy layer of fudge, and these three great chefs will show you sauce and plate techniques to dress them up!
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Piero Biondi, Corporate Executive Chef of Food and Beverage International, and host of Cable Radio News "What's Cookin" radio show, with daughter, and noted chef Lisa Biondi.
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Häagen-Dazs Vanilla Mudslide Pie with Berry Sauce
Ingredients:
1
Slice Vanilla Häagen-Dazs Mudslide Pie
Berry Sauce
Yields: 1 Cup
4 cups mixed berries, raspberries,
blueberries, blackberries
1 cup water
4 oz. sugar, amount may vary depending on sweetness of fruit
Zest of an orange
Combine ingredients in a medium saucepan and bring to a simmer. Reduce mixture until slightly thickened and berries begin falling apart 15 – 20 minutes. Strain sauce through a fine strainer pushing on the solids to extract flavor and color. Cool. Yield approximately 1 cup.
Garnish
Fresh berries, Berry sauce and
Blood orange syrup (see recipe next page)
Häagen-Dazs Vanilla Mudslide Pie with Berry Sauce
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Häagen-Dazs Vanilla Mudslide Pie with Crème Anglaise and Blood Orange Sauce
Ingredients
1 Slice of Vanilla Häagen-Dazs Mudslide Pie
Crème Anglaise
Yield: Approximately 1/2 cup
3 egg yolks
1 1/2 oz sugar
1 cup heavy cream
1/2 vanilla bean
Prepare an ice bath in a medium size bowl. In a medium bowl, whisk together egg yolks and sugar. Place cream in heavy bottom saucepan. Cut vanilla bean in half lengthwise, scrape out the seeds and add the seeds and the bean to the cream. Scald cream over medium high heat. Slowly whisk scalded cream into egg mixture. Return mixture to saucepan and cook over medium heat until mixture coats back of spoon. Strain sauce into a mixing bowl, set in the ice bath. Stir occasionally until cool.
Candied Blood Orange Slices
Yield: 3 Candied Blood Orange Slices
16 oz. sugar
1 cup water
2 – 3 blood oranges, sliced thin.
Combine sugar and water in a saucepan and bring to a boil, cooking until sugar is completely dissolved. Arrange orange slices in a single layer in a large shallow pan and pour sugar syrup over to cover. Set aside 1 hr. Remove orange slices and place on parchment lined sheet pan. Reserve syrup for another use. Bake orange slices in preheated 150 degree oven for approximately 3 1/2 hours, or until crisp and translucent.
Blood Orange Syrup
Yield:
Approximately 5 oz.
8 oz. Blood Orange Juice
4 T reserved syrup from oranges,
or 3 T of sugar.
Take reserved syrup from previous step and combine with 8 oz. Blood Orange Juice. Place ingredients in a small non-reactive saucepan and reduce by 1/2 or until it is of a syrup consistency.
Garnish
Candied Blood Oranges, Crème Anglaise, Berry Sauce, Chocolate Grand Marnier Stick
Häagen-Dazs Vanilla Mudslide Pie with Crème Anglaise and Blood Orange Sauce
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Dessert Sauces:
Make the following sauces and set aside.
Crème Anglaise Yield: 1 Quart
1 Quart Cream
1 Cup Sugar
2 each Vanilla Bean Pod
8 each Egg Yolks
Procedure: Slice bean pod open. Scrape inside. Reserve paste and pod. Combine all ingredients together. Bring to a boil. Simmer 10 minutes. Remove pods. Then temper yolks with 2 oz. of cream. Slowly stir yolks into cream. Simmer until thick. Strain. Let cool. Chill. Reserve.
Mango Chutney
Yield: 2 cups
1/2 Cup Mango, 1/4Ó diced
1/2 Cup Pineapple, 1/4Ó diced
1/2 Cup Apple, Granny Smith, 1/4Ó diced
1/2 Cup Papaya, 1/4Ó diced
1/2 Cup Red Jalapeno Jelly, mild
1 each lime juice, fresh
Balsamic Syrup
Yield: 1/2 cup
2 Cups Balsamic Vinegar, Red
Procedure: Bring to a boil. Reduce by 3/4. Let cool.
Reserve. Place in plastic bottle with squeeze top when ready to use.
Chipotle Oil
Yield: 1 Cup
4 Each Chipotle Chiles, no stems or seeds
1 Cup Vegetable Oil
Procedure: Combine chilies and oil. Heat to simmer. Continue to simmer until chilies are soft. Let cool. Puree. Reserve.
Mint Oil
Yield: I Cup
1 / 2 Cup Mint Leaves
1 Cup Vegetable Oil
2 Oz. Honey
Procedure: Blanch mint in HOT water. Chill immediately. Pat dry. Combine all ingredients together. Puree until smooth. Chill. Reserve.
Melba Sauce
Yield: 2 Cups
2 Cups Raspberry Preserves
4 Oz. Grand Marnier Liquor
Procedure: Combine both ingredients. Stir until smooth. Strain. Chill. Reserve.
Sugar Decorations
Master Chef Robert Sturm, Corporate Executive Chef for Custom Foods, takes it up a notch with his large repertoire of dessert sauces and sugar garnishes. "The key to working with different kinds of sugar decorations, is watching the temperature. Have a reliable temperature gage – and just follow the directions." Contact Robert at rsturm@fbworld.com for more help on sugar decorations.
Sugar decorations can be made ahead of time by storing finished pieces in an airtight container with silica gel. Be sure to use a wire rack in container to separate silica gel from sugar, as not to contaminate sugar.
Ingredients
2 Cups Sugar
2 Cups Water
Wooden Spoon
Parchment Paper
Step One:
Dissolve sugar in water. Bring to a boil. Wash inside of pot occasionally with brush and water to ÒcleanÓ the sugar crystals from building up. Continue to heat sugar to 312 degrees or desired caramel stage. Immediately plunge bottom of pot in ice water for 10 seconds.
Step Two:
Decorations are made by drizzling caramel sugar with wooden spoon onto parchment paper in a decorative fashion. Let cool. Reserve.
Step Three:
Spun sugar is made by drizzling sugar with a fork over a wooden spoon handle. Collect sugar over parchment paper.
Jiko Dazs
Ingredients for Plating
1 Slice Vanilla or Coffee Häagen-Dazs Mudslide Pie
1 Hazel Nut, caramelized
1/2 oz. Melba Sauce
1 oz. Crème Anglaise
1 TBLS Mango Chutney
As Needed Balsamic Syrup
As Needed Mint Leaves
As Needed Caramel Wires
Assembling
Slice 1 portion of Häagen-Dazs Mudslide Pie into thirds. Arrange on plate. Garnish with hazelnut. Decorate plate with sauces, syrup and chutney. Garnish plate with mint leaves and sugar wires.
Jiko Dazs
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Try this dessert for two Robert has humorously named the . . .
All Nighter
Ingredients for Plating
1 Slice Vanilla Häagen-Dazs Mudslide Pie
1 Slice Coffee Häagen-Dazs Mudslide Pie Honey
Whipped Cream
Rose Petals, Chiffonade
Toasted Crepe Strips
As Needed Balsamic Syrup
As Needed Chipotle Oil
As Needed Mint oil
As Needed Melba Sauce
Assembling
All sauces are best used in plastic bottles with pointed squeeze top. Criss-Cross a Square Pattern on your plate using the Balsamic Syrup. Fill In the Squares with your different sauces. Place the two slices of Häagen-Dazs Mudslide Pie on the plate as shown in the photograph. Decorate with whipped cream. Crown with sugar decoration, using whip cream as anchor. Decorate plate with rose petals, and toasted crepe strips.
All Nighter
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Food & Beverage International Volume 21-09 pages 70-73.
Food and Beverage World