Page 48 - foodservice Magazine July 2019

48
RECIPE
dessert
STUART MCVEIGH AND CHARLIE WATSON’S LEMON AND RICOTTA CROSTATA
LUPO, MELBOURNE – MAKES 24
IN JUNE 2019, SCOTT PICKETT CLOSED HIS CASUAL FINE DINER SAINT CRISPIN AND TURNED IT INTO LUPO, AN UPMARKET ITALIAN-INSPIRED RESTAURANT FOCUSSED ON FRESH PASTA. WHILE MENU TESTING BEFORE OPENING, EXECUTIVE CHEF STUART MCVEIGH AND HEAD CHEF CHARLIE WATSON MADE A PARFAIT THAT DIDN’T QUITE WORK, SO THEY TURNED THE MIX INTO A CUSTARD AND PLAYED AROUND WITH PASTRY AND LIQUID NITROGEN. THUS THIS CROSTATA (A TRADITIONAL ITALIAN TART) WAS BORN. IT WAS SO GOOD THEY KEPT IT ON THE MENU.
PASTRY SHELL – MAKES 36
1025 g butter, cut into small cubes
1125 g icing sugar 3000 g plain flour 3 whole eggs 850 g egg yolks
M E T H O D Mix dry ingredients and butter with the paddle attachment until it forms a fine crumb. Slowly add the eggs and mix until incorporated. Wrap dough in cling film and refrigerate until chilled. Roll dough out to about 4 mm thick. Divide into portions and press dough into 10 cm tart tins. Add weights and blind bake for 20 mins at 160oC.
LEMON AND RICOTTA CUSTARD
250 g milk
250 g cream 200 g egg yolks 100 g sugar
510 g white chocolate Juice of 12 lemons Zest of 6 lemons
1 kg ricotta
M E T H O D Bring milk and cream to the boil. Add the lemon zest and infuse for 20 minutes. In a separate bowl, whisk room temperature egg yolks and sugar together. Pour cream mixture onto egg mixture and cool to 82oC.
In another bowl, add white chocolate and pour in warm mixture. Add lemon juice, zest and ricotta and blend in by hand. Pour mixture into cooled tart shells and cook in the oven at 160oC for 5 minutes.
FROZEN RICOTTA AND LEMON VERBENA FOAM
150 g sugar
425 g water
18 g lemon verbena
2 sheets gelatin, bloomed for 10 minutes
200 g ricotta, hand blended until smooth
Liquid nitrogen
M E
T O S E R V E Allow tarts to cool. Top with frozen ricotta mixture and garnish with fresh lemon verbena leaves.
T H O D Bring sugar and water to the boil, then add lemon verbena and ricotta. Pass mixture through a sieve and and transfer into a foam gun.
Add liquid nitrogen to a large bowl and discharge mixture from gun into the liquid nitrogen gradually, breaking it up into a crumb.
Stuart McVeigh and Charlie Watson run the kitchen at Lupo, Melbourne. 300 Smith St, Collingwood VIC.