Skip to main content

Vanilla Cremeux with Poached Quince {Local Thanksgiving}

By

My kitchen elf Dylan helped me make the first of our Thanksgiving desserts.

Inspired by Chef John Cox's butterscotch cremeux that I had at The Grand Public Tasting during the 2012 Big Sur Food & Wine Festival at Post Ranch, I (1) looked up what a cremeux was and (2) decided to make a version of it for myself. Click to read my piece for Edible Monterey Bay about the Grand Public Tasting. Since I try not to use gelatin, I looked at a multitude of recipes, picking and choosing different techniques until I came up with this. So easy...and so delicious.

Step 1: Make the vanilla cream.
Place 1-1/2 C organic heavy whipping cream in a sauce pan along with the caviar of one vanilla pod - plus the pod. Heat the cream until it begins to bubble around the edges. Remove from heat. Let steep for 10 minutes.


Step 2: Melt the white chocolate.
Remove the pod from the cream. Bring to a bubble again. Add in 2-1/2 C white chocolate chips and swirl until they are completely submerged. Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.

Step 3: Make the cremeux.
Place 1-1/2 C thick Greek yogurt in a mixing bowl. Stir in 1 T honey. Once the white chocolate-vanilla cream is smooth, add it to the yogurt and honey. Blend until completely combined.

Step 4: Assemble pots.
Dylan spooned poached quince into the bottom of a ramekin. Then he poured the cremeux over the top. We covered the pots with plastic wrap and let them set overnight.


Step 5: Garnish for serving.
To serve, we topped the cremeux with Kourambiedes crumbles and fresh thyme.



*Update 1/21/2013: I linked this up to the Iron Chef Mom Party: Vanilla Edition.*
Labels:

Comments

  1. Jenn EricksonNovember 23, 2012 at 9:56 PM

    Whoah! Sounds utterly lovely! I love the fact that you were able to come up with this sable-smooth confection without using any gelatin!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more