FareStart's Guest Chef on the Waterfront winning dessert

Chef Matt Kelley's
Jivara Crémeux, Peanut Butter Powder, Caramel Mousse, Fleur De Sel

Barking Frog at Willows Lodge

Caramel Mousse
10 oz sugar
2 oz glucose (can also use corn sugar)
8 oz cream
3 oz butter
3 sheets gelatin, bloomed in ice water
12 oz cream
Fleur de sel to taste

• Warm the small cream and butter; set aside.

• Lightly wet the sugar and glucose and cook to a very dark, smoky caramel.

• Carefully pour the warm butter and cream into the caramel to stoop the cooking process. Stir and continue cooking until any seized caramel melts back down. Add the gelatin and cool to warm temp.

• Whisk the larger cream to soft peaks and fold into the caramel in three stages. Add salt as needed.

• Pipe into cups about a third of the way up, top with a 1/2 tablespoon of Valrhona croquant pearls (these add texture to the dessert and can be found at Whole Foods), refrigerate at least one hour.

Jivara Crémeux
1 pint whole milk
1 pint cream
7 oz egg yolks
5 oz granulated sugar
1 pound Jivara milk chocolate

• Bring milk, cream and sugar to a boil.

• Carefully temper a little of the hot liquid into the yolks. Add back into the pot and stir on low heat until it reaches 85° C (nappe--when custard coats the back of a spoon).

• Strain into the chocolate, blend with immersion blender until smooth.

• Pour into cups covering the caramel mousse and filling the cups 3/4 full.

• Refrigerate at least three hours.

Peanut Butter Powder
7 oz peanut butter
3/4 oz powdered sugar
Pinch of salt
1-1/2 oz tapioca maltodextrin

• Place all ingredients into a food processor and blend until powdered texture forms, approximately one minute.

To Serve
Scoop one tablespoon of powder into cups and top with chocolate cigarette.

August/September 2011

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