801 Pennsylvania Ave. NW
Washington, D.C. 20004
202-628-5900
Leon Baker - Pastry Chef
Yogurt Panna Cotta
with White Peach
and Wild Blueberry
Sauce plus Rose Petal
Sugar
The Panna Cotta
Ingredients:
1) 1 1/2 tbs. Knox Gelatine
2) 3 oz. Milk
3) 1 Lemon Zest
4) 3 cups Heavy Cream
5) 1 1/2 cups of 10X Sugar
6) 1 lb. Yogurt
Preparation:
1) Sprinkle the gelatine over the milk.
2) Cook the lemon zest. heavy cream and
the sugar on low heat. Stir until the
sugar is dissolved.
3) Then bring the mixture to a boil and
add the gelatine mixture. Stir until fully
dissolved.
4) Cool slightly and add the yogurt, stirring
until fully combined.
5) Strain the mixture and pour into a
mold that has been lightly greased with
oil.
6) Refrigerate for 4 to 6 hours.
The Vanilla Peach Syrup
Ingredients:
1) 4 Peaches - peeled and cut into quarters
2) 2 cups Water
3) 2 cups Sugar
4) 1 Vanilla Bean or 1 tsp. of Vanilla
Extract
Preparation:
1) Bring the water, sugar and the vanilla
bean to a boil.
2) Pour over the sliced peaches.
3) Let it chill before serving.
The White Peach Sauce
Ingredients:
1) 4 cups White Peach Puree
2) 1/2 cup Powdered Sugar
Preparation:
Mix the ingredients.
The Wild Blueberry Sauce
Ingredients:
1) 4 cups Wild Blueberry Sauce
2) 1 cup powdered Sugar
Preparation:
Mix the ingredients.
The Rose Petal Sugar Garnish
Ingredients:
1) Edible Rose Petals
2) Egg Whites
3) Sugar
Preparation:
1) Dip the rose petals into the egg whites.
2) Drain off the excess with a finger.
3) Dip into sugar and let dry.
4) Chop into small pieces to use for sprinkles.
Citrus Cheesecake Lollipops
with Exotic Fruit
Salsa, Honey Drizzle, Candied
Lemon and Blood Oranges,
and Chocolate Sauce
The Cheesecake
Ingredients:
1) 1 lb. Cream Cheese (2 Eight oz. blocks)
- softened
2) 3 Eggs
3) 1 cup Sugar
4) 1 pint Sour Cream
5) 1 Lemon - zested
6) 1 dash Vanilla Extract
Preparation:
1) In the bowl of an electric mixer, beat
the cream cheese on low speed for
1 minute until
smooth and free of any lumps.
2) Add the eggs, 1 at a time, and continue
to beat slowly until combined.
Gradually add
the sugar and beat until creamy - about 1 to 2 minutes.
3) Add the sour cream, lemon zest and
vanilla.
4) Periodically scrape down the sides
of the bowl and the beaters. The batter
should be well-mixed
but not overbeaten.
5) Pour into a hemisphere mold and bake
at 325 deg. for 15 minutes. Remove
from the oven
and let chill. Then freeze for about 2 hours. Unmold and
place the half
circles together. Smooth the edges and insert and lollipop
stick in the
center.
The Chocolate Coating
Ingredient:
White Chocolate
Preparation:
1) Melt chocolates in a stainless steel
bowl over the top of a double boiler on
low heat.
2) When the chocolate has melted, take
off the heat and let cool to room
temperature.
3) Then take the cheesecake out of the
freezer and dip into the chocolate...
shaking
the lollipop in and up and down motion to get the excess chocolate
off.
4) As the chocolate starts to set on the
lollipop, place it on a plastic surface
and put
into the refrigerator.
The Exotic Fruit Salsa
Ingredients:
1) 2 Kiwis
2) 2 Mangoes
3) 1 Pineapple
4) 2 Papayas
5) 2 cups Sugar
6) 2 cups Water
7) 1/2 tbs. of chopped Mint
Preparation:
1) Bring sugar and water to a boil and
let cool.
2) Put into a container with the chopped
mint and fruit.
The Candied Lemons and Blood
Oranges
Ingredients:
1) 4 cups Sugar
2) 2 cups Water
3) 3 Blood Oranges - cut into eighths
Preparation:
1) Heat the sugar and water in a small
saucepan over low heat...stirring until
the sugar dissolves.
2) Increase the heat, add the oranges
and simmer, stirring regularly, for 30
minutes or until
transparent.
3) Remove from the heat and let wedges
set in syrup for 4 to 6 hours.
The Chocolate Sauce
Ingredients:
1) 10 1/2 oz. Corn Syrup
2) 8 oz. Water
3) 3 1/2 oz. Cocoa Powder
4) 1 lb. Sugar
5) 3 oz. Semisweet Chocolate
6) 4 oz. Butter
7) 6 oz. Heavy Cream
8) 1 1/2 tsp. Vanilla Extract
Preparation:
1) Bring to a boil the corn syrup, water,
cocoa powder and sugar. Make sure
to stir
so it will be smooth.
2) Remove it from the heat and add the
chocolate, butter and heavy cream.
3) Bring back to a boil and then take
of the heat.
4) Add the vanilla and then strain.
5) Let cool before serving.
The Honey Drizzle
Ingredients:
Just regular Honey in a squeeze bottle.
Good Eating!!!
