How to make breakfast for dessert

Pastry Chef Jiho Kim whipped up this dessert, which he calls “Breakfast”, a play on a peanut butter and jelly sandwich,  at Boston Magazine‘s Top Desserts event last week. Jiho’s dish includes a butter brioche cake, gianduja cremeaux (similar to Nutella), Concord grape jelly, bacon powder, milk foam, and milk sorbet (not pictured).

Here are all of the recipes for the components on the dish, should you dare try this at home!

Gianduja Cremeaux
Yield: 22 Cylinders

560g Gianduja
651g Heavy Cream
420g Water
42g Glucose
2.1g Agar (a gelling agent, derived from seaweed)
2.1g Iota (a gelling agent, derived from seaweed)
.53g Locust Bean Gum (a gelling agent, derived from the seeds of the carob tree)
2.1g Sea Salt

Bring cream to a boil with the gianduja and glucose. Hand blend all the dry ingredients into the water. Bring to a boil for 2 min, transfer to a vita prep (or blender) and blend for 2 min. Strain into ganache mix, whisk together and pour into cylinder molds.

Milk Meringue
Yield: 2.5 Dehydrator Trays

1000g Skim Milk
500g Mint Milk
2.5g Iota
1.25g Guar Gum
150g Sugar
1 tsp Pregel Mint Extract

Bring milk to a boil and transfer to a Vita Prep (or blender). Add iota, guar, and sugar, blend well for 3 minutes. Strain and whip until stiff peak. Pipe into small “kisses” and dehydrate.

Concord Grape Fluid Gel
Yield: ~ 1qt

600g Concord Grape Puree
400g Water
10g Low Gellan (gelling agent)
3.4g Sodium Citrate
200g Sugar
1g Xanthan Gum
4g Malic Acid

Boil puree with water. Transfer to Vita Prep (or blender). Blend in remaining ingredients in order. Blend well. Set on ice, blend again, and pass through a chinoise for smoothness.

Milk Sorbet
Yield: 1 gal

1800g Whole Milk
1200g Light Cream
120g Glucose Powder
4g Locust Bean Gum
4g Iota
4g Salt
200g Dehydrated Milk Solids
560g Sugar

Whisk the chemicals into the wet ingredients. Bring to a rolling boil, whisking constantly. Remove from heat and hand blend for 2 minutes. Then hand blend in glucose powder, milk solida, and sugar. Set on ice. Blend in Vita Prep (or blender) and pass through a  chinoise.

Brioche Microwave Cake

5ea eggs
60g cake flour
120g brioche
100g sugar
120g brown butter
6g salt

Vita Prep (or blend) together the eggs, brioche, sugar, and salt. Transfer to a bowl and whisk in sifted cake flour. Stream in melted, but not hot, brown butter while whisking. Load into a canister and charge twice with N2O. Pipe into a paper cup and microwave for 25 seconds or until fully cooked.

Bacon Powder

Bacon
Malto Dextrin
Salt
Glucose Powder
LIquid Nitrogen

Bake bacon at 350F until crispy. Drain fat, mix in food processor with enough malto dextrin to make fluffy powder. Dip fried bacon in liquid nitrogen and Vita Prep to powder. Whisk into maltodextrin. Season with salt and glucose powder.

Jiho demonstrating one of the components on his dessert

Comments are closed.