INGREDIENTS:

Bavarois

6 grams gelatin
1 ½ tablespoons water
2 cups cream divided into 1 cup each
1 tablespoon sugar
1 egg yolk
¾ cup pureed cooked baby kale

• 1 pound baby kale
• ⅓ cup water
• 2 tablespoons olive oil
• Salt and pepper to taste

METHOD:

Kale Puree:

Heat olive oil in a large saucepan over medium-high heat. Raise heat to high, add the water and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste. Remove from heat and place in blender, blend until smooth.

To Set:

In a small bowl place gelatin with 1 ½ tablespoons of water and allow to bloom.

Place 1 cup of cream in a small sauce pot and scald. (Scald-heat cream until small bubbles form around edge of pot and milk is 180°.)

Meanwhile in a small bowl whisk sugar and yolk together. Add a little of the scalded cream and whisk together. Then pour egg yolk mixture into pot with scalded cream and cook over low heat stirring continuously until it starts to thicken. Add Gelatin mixture and whisk well, remove from heat and strain through a fine mesh chinois and cool completely.

Place the remaining 1 cup of cream in bowl of mixer, and whip to whip cream consistency.

Combine kale puree with cooled cream and fold into whip cream. Place mixture in a piping bag and fill desired silicon shaped molds. Refrigerate until firm. (You may also freeze, until just firm, this makes it easier to remove from silicon molds.)

FOR GARNISH:

We garnish this dish with cured egg yolk, crispy maitake mushrooms, black garlic puree, and toasted hazlenuts. The cured egg talked about 7-10 days so you will want to start the egg curing first.

Black Garlic Puree

95 grams black garlic cloves
42 milliliters hot water
1 coddled egg yolk
1 gram salt
1 ½ teaspoons red wine vinegar
1 ½ teaspoon sugar

Combine all ingredients in a blender and blend until smooth. Place in refrigerator and mixture will thicken as it cools.

Cured Egg Yolk (7-10 Days Curing Time)

1 cup salt
1 cup sugar
2 bay leaves ground in spice grinder until powder
4 Egg yolks

Combine salt, sugar, and bay leaf powder.
Place a ½ inch thick layer of salt and sugar mixture in the bottom of a non-reactive container such as a glass baking dish.
Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least ½ inch apart at the sides.
Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
Cover the eggs completely with salt and sugar mixture so that you can no longer see any yellow.

Place the yolks in the refrigerator to cure for 1 week.
Remove the yolks, dust off the curing mixture, and wrap the yolks in cheesecloth separating with twine.

Like so:
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Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.

Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

Crispy Maitake

½ pound Maitake mushrooms, torn into strips
2-3 tablespoons olive oil
Salt and pepper to taste

Heat oven to 375°.

Combine maitake in a bowl and add oil, toss together to coat evenly. Spread on sheet tray and season with salt and pepper. Cook for 20-30 mins, stirring every 5 mins, until just about overdone (deep golden brown).

What is Bavarois?
Also known as bavarian cream or creme bavaroise, is a type of sweet, velvety custard dessert. The base for bavarois is crème anglaise.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates