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Oru Cuisine from page 82 continued
3 tbsp (45 ml) honey
mix all ingredients. Over low to medium heat slowly reduce until consistency of
syrup. Watch carefully as it can thicken quickly if too hot.
To assemble: Place spaetzle on dish and top with venison. Plum emulsion can be
drizzled on plate or over venison. Snap peas are good complement to dish.
PAIRS wITH
mOnTeBUenA RIOjA
Spain $15.99 507517
TOLLO COLLe SeCCO mOnTePULCIAnO D’ABRUzzO
Italy $16.99 331652
ORU CHOCOLATe BAR WITH COCOnUT STReUSeL AnD
ROASTeD SeSAme SeeD ICe CReAm
Makes 12 pieces
STEP 1: BASE
7 tbsp (105 g) praline paste, melted
2 tbsp (30 g) milk chocolate, melted
2 tbsp (30 g) white chocolate, melted
5 tbsp (75 g feuilletine or toasted japanese panko crumbs
mix melted praline paste, milk chocolate and white chocolate together. Add
toasted panko or feuilletine and blend together. Line a 9-in x 9-in (23 cm x 23 cm)
cake pan with parchment paper and spread chocolate mixture evenly. Set aside.
STEP 2: CHOCOLATE GANACHE
⅓ cup (75 ml) cream
¾ cup (175 g) dark chocolate
In a medium pan warm cream to 176 F (80 C) or to just below boiling point and
pour over Dark chocolate in mixing bowl to melt. Stir, mixing well, and set aside.
STEP 3
4 tbsp (60 ml egg yolk
4 tbsp (60 ml) icing sugar
¼ cup (50 ml) soft butter
4 tbsp (60 ml) hot water
Whip egg yolks with sugar until ribbon stage and fold into chocolate ganache
mixture. Add soft butter, hot water and mix well. Pour over base and let set
overnight in refrigerator. To serve, cut if using a hot, dry knife. garnish with fresh
fruit: raspberries, blueberries or strawberries. At ORU, dessert is served with
Roasted Sesame Ice Cream placed on coconut streusel (recipes follow).
TOASTED SESAME ICE CREAM
Makes 2 L
6 oz (180 g) toasted sesame seeds
mIXTURe 1
5 cups (1250 ml) milk, 3.5%
5 tbsp (75 ml) milk powder
Warm milk and milk powder over medium heat, bring to simmer. Remove from
heat, set aside.