Heirloom Citrus Parfait
Epicurious and Rouge Tomate taste health through food.
Olive oil pudding:
1. Place the milk in a medium size pot on your stove over a medium-low flame. Begin to warm slowly and gently bring to a boil.
2. In a medium size mixing bowl, combine your sugar, salt, egg yolks and cornstarch. Whisk to evenly combine all of these ingredients and to form a smooth paste.
3. Measure the olive oil and set aside.
4. Once the milk has boiled, turn your flame off and ladle some of the hot milk into the bowl containing the egg yolk paste. Whisk gently to evenly combine the milk with this paste. Continue with this method until half of the milk is used. This process, also known as tempering is designed to incorporate a hot liquid (the milk)into cold egg yolks slowly to prevent the yolks from curdling, due to the shock of the hot milk and increased temperature.
5. Return the contents of the bowl back to the pot and turn the flame on again to medium. Whisk all of the ingredients together and cook slowly until the mixture begins to thicken. Depending on the power of your stove, this can take up to five minutes. As the mixture begins to thicken, whisk more vigorously to ensure that the pudding does not stick to the bottom of the pot. I also suggest using a rubber spatula at this point to, to enable you to scrape the pudding off of the bottom of the pot.
6. Once the pudding begins to bubble, turn the flame down low and cook one to two more minutes in order to cook the cornstarch and activate its thickening power.
7. After the pudding has cooked for one to two minutes, whisk in the olive oil the process the pudding in a blender or food processor until you achieve a smooth, creamy pudding.
8. Pour the pudding into a baking dish and immediately directly cover the pudding with a sheet of plastic wrap. This will prevent a skin from forming on top of the pudding as it cools in your refrigerator.
9. This pudding can be made up to two days ahead of time.
Angel food cake
1. Pre-heat your oven to 375 degrees Fahrenheit.
2. In a medium size mixing bowl combine the pastry flour, all purpose flour and the powdered sugar. Whisk these ingredients together to evenly combine.
3. In an electric mixer fitted with a whisk attachment combine the egg whites and the pinch of salt. Turn the mixer on high speed and begin to whip the egg whites to form a meringue.
4. Once the egg whites begin to gain volume and look foamy, slowly add your granulated sugar. Allow the whites to continue to whip and bring up to full volume. The egg whites and sugar should look like and resemble shaving cream at this point. A properly whipped meringue will also have a nice sheen to it and look smooth (as a result of the sugar properly dissolving in the whites).
5. Disengage the bowl from the machine and begin sprinkling the dry ingredients over the whipped egg whites. Add about one third and then gently fold the dry ingredients into the meringue. Repeat this process until all of the dry ingredients have been used. There should be no areas of dry matter in the bowl at this point.
6. Add the unbaked angel food cake to a bundt pan or any other pan you desire. It is important NOT to spray or grease your pan prior to adding the cake batter. As the cake bakes and rises, it needs something to grab onto in order for it to rise. If the pan or mold has been greased, it won't be able to adhere to the sides of the pan, thus not enabling it to rise and cool properly and the cake will become dense as a result of it cooling and caving into itself.
7. The cake should take about 15 minutes in the oven. It should have a nice dark, golden brown top to it and when a tooth pick is inserted into it, it should come out clean. Once the cake is finished baking, remove it from the oven and invert it onto a cooling rack and allow the cake to cool upside down until it's completely set. By allowing the cake to cool upside down, you are helping with the cake's structure and crumb. As it cools, gravity is pulling it down, leaving the cake with a nice, airy, fluffy interior.
8. The cake can be made the morning it is needed. That way it is nice and fresh.
9. If you choose to dice the cake into cubes, I would suggest lightly coating the cake with granulated sugar prior to cutting. This will facilitate cutting and your knife won't stick to the cake. Once the cake has been cut into cubes, gently toss the cubes with granulated sugar as well to retain their moisture. The cake can be cut into one inch cubes.
Fresh Citrus Garnish
1. In a small bowl combine all of your citrus plus the candied orange rind and orange oil.
2. Gently mix to evenly combine everything.
3. Reserve and set aside in the refrigerator, making sure that the oranges have time to properly chill.( they will be more refreshing the colder they are)
1. In a rock's glass or other small glass, spoon 3-4 tablespoons of the olive oil pudding into the bottom of the glass.
2. Top with the chilled citrus mix
3. Finish by lightly toasted the angel food in a 400 degree oven until the begin to brown around their edges.
4. Remove the cake from the oven and immediately place over the citrus.
5. Serve immediately and enjoy!