Green Tea Ice Cream
Yoshi Katsumura
Yoshi’s Cafe
Chicago IL

This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season.

Serves 15 – 18

1 quart milk
1/2 ounce powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy (whipping) cream
1 cup half-and-half

Raspberry Sauce
1-1/2 pints raspberries
1 cup sugar
1 cup water

Sliced fresh fruit for garnish

To make the ice cream: Bring the milk just to a boil. Remove from heat and add the green tea. Mix well. In a separate bowl, beat the egg yolks and sugar together until the mixture thickens and forms a ribbon when drizzled back upon itself. Combine the egg mixture and the milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and set the pan in a large bowl of ice. Cool completely, stirring gently with a whisk as it cools. In a bowl set over ice water, beat the heavy cream and half-and-half until frothy. Pour into the egg mixture and mix well. Put in an ice cream maker and proceed according to manufacturer’s directions. Freeze at least 2 to 3 hours in the freezer.

To make the sauce: Place all ingredients in a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to break up the raspberries. Puree in a food processor; strain and cool in the refrigerator.

To serve: Place a scoop of green tea ice cream in a serving bowl and spoon raspberry sauce around it. Garnish with fresh fruit.

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Nancy Forrest, a Portland native, studied french pastry at La Varenne Ecole de Cuisine in Paris. Back in the US she worked in Massachusetts * before coming home to Oregon as pastry chef at Wildw…

Source: http://portland10.cityspur.com/2009/10/05/a-lemon-soaked-pound-cake-with-oregons-fabulous-fresh-fruit-3/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

sprinkle with roasted almonds and top with caramel sauce. garnish with fresh fruit of the season. source: great chefs of san francisco, avon books, 1984 chef: udo nechutnys, the miramonte restaurant, san francisco, ca.

Source: http://www.slashfoodie.com/recipes/desserts/egg-snowballs/

The final dessert provides an encore appearance by Anne Lindsay Greer. She continues the Mexican theme with an inventive twist to the venerable taco. It’s a cookie taco presented with fresh fruit on a chocolate custard sauce.

Green Tea Ice Cream
Yoshi Katsumura
Yoshi´s Cafe
Chicago IL

This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season.

Serves 15 – 18

1 quart milk
1/2 ounce powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy (whipping) cream
1 cup half-and-half

Raspberry Sauce
1-1/2 pints raspberries
1 cup sugar
1 cup water

Sliced fresh fruit for garnish

To make the ice cream: Bring the milk just to a boil. Remove from heat and add the green tea. Mix well. In a separate bowl, beat the egg yolks and sugar together until the mixture thickens and forms a ribbon when drizzled back upon itself. Combine the egg mixture and the milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and set the pan in a large bowl of ice. Cool completely, stirring gently with a whisk as it cools. In a bowl set over ice water, beat the heavy cream and half-and-half until frothy. Pour into the egg mixture and mix well. Put in an ice cream maker and proceed according to manufacturer´s directions. Freeze at least 2 to 3 hours in the freezer.

To make the sauce: Place all ingredients in a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to break up the raspberries. Puree in a food processor; strain and cool in the refrigerator.

To serve: Place a scoop of green tea ice cream in a serving bowl and spoon raspberry sauce around it. Garnish with fresh fruit.

Chef Kaspar Donier was born and trained in Switzerland. Of course, the Swiss hotel kitchens are some of the finest in the world. He came to North America with the Four Seasons Hotels, working first in Canada then in Houston. **In Seattle his restaurant Kaspar’s is the toast of the town. **Here’s his dessert; Earl Gray Tea Sorbet with Fresh Fruit.

Nancy Forrest, a Portland native, studied french pastry at La Varenne Ecole de Cuisine in Paris. – Back in the U.S. she worked in Massachusetts * before coming home to Oregon as pastry chef at Wildwood – Cory Schreibers new restaurant. * Her dessert this time is Lemon Soaked Pound Cake punctuated with some of Oregons fabulous fresh fruit.

Sorbet, also called sherbet or ice, is made from fruit puree, fruit juice, and sugar syrup. The length of time the syrup cooks affects the texture of the sorbet: French sorbets are usually made with a very light syrup and are slightly grainy while Italian sorbettos are made with heavier syrup and are smoother. American sherbet contains milk or even cream, making it smoother and richer.

Sorbet Base

2 pints fresh fruit, peeled, seeded, and diced

1 cup Simple Syrup

Juice of 1/2 lemon

In a food processor, combine the syrup and fruit and puree until smooth. Strain through a fine-meshed sieve if necessary to remove seeds. Freeze in an ice cream maker according to the manufacturer´s directions.

Uncooked Fruit Puree (Coulis)

Makes about 2 cups

4 cups fresh berries, or 2 cups diced fresh fruit

2 tablespoons sugar or more to taste

1 teaspoon fresh lemon juice

Puree the berries or fruit in a blender or food processor. Strain the puree through a fine-meshed sieve. Stir in the sugar and lemon juice. Adjust the amount of sugar if necessary. Cover and refrigerate until needed. This puree may be used as an ingredient in another recipe, or by itself as a sauce.

Pastry chef Marc Janodet’s desserts are the perfect complement to Sale’s creations. Sphere “tout chocolat” and fresh fruit compositions. “The feeling when you’re in the restaurant is of being on board ship, I will take you on a …