 Pastry chef Mame Sow brings a little sweetness to CO-OP Food & Drink’s menu. Located in NYC, CO-OP is described as a modern American brasserie with globally influenced cuisine and a trendy ambiance. Chef Sow, who previously worked for Townhouse Restaurant Group at Aquavit, adds a punch to old-time dessert favorites incorporating a variety of fruit and butter sauces, creams, and homemade compotes.
Ingredients:
- 4 cups stale brioche cubed and toasted
- 4 cups green apples, peeled and medium diced
- 1/4 cup butter
- 1/2 cup sugar
- 1 vanilla bean split and scraped
- Combine apples, butter, sugar, and vanilla beans and cook until apples are soft but not mushy
- Cool down in an ice bath
Custard:
- 330g milk
- 2 eggs
- 100g sugar
- 28g brandy
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
- Handblend all items together until smooth
Assembly:
- Butter and sugar ovenproof ramekins
- Combine 4 cups brioche, 4 cups cooked apples and 2 cups custard and handmix gently
- Place into molds and bake at 325 F until golden brown about 15-20 minutes
Maple Cider Reduction:
- 4 cups apple cider
- 1 cup maple syrup
- Reduce apple cider on medium to high heat to 2 cups
- Add in maple syrup and reduce to 1 1/2 cups
- Cool down in ice bath
Candied Almonds:
- 2 cups sliced blanched almonds
- 1 cup powdered sugar
- 2 egg whites
- Mix all ingredients by hand
- Spread on a half sheet tray lined with silpat
- Bake at 325 F until golden brown while stirring from time to time
White Cheddar Ice Cream:
- 2 cups milk
- 1 vanilla bean split and scraped
- 9 egg yolks
- 1 cup sugar
- 600g mild white cheddar, grated
- 2 cups cream
Procedure:
- Combine milk and vanilla beans and bring to a gentle boil
- Mix together egg yolks and sugar
- Temper egg yolk mixture into milk and make into a custard
- Pour over cheese and stir until melted
- Add in cream and strain
- Chill overnight before spinning in ice cream machine
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