Strawberries And Brown Butter Recipes

Steps:

• Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
• Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan's bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
• Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
• Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.
• Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
• Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
• Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.

Steps:

• Preheat oven to 300 to 315 degrees F.
• In a medium saucepan, cook butter over high heat until browned. Reduce temperature to cool slightly then add sugar, walnut puree and salt. Increase heat again so that the mixture comes to a boil. Place chocolate in a large stainless steel bowl. Pour boiling mixture over chocolate. Whisk the new mixture until smooth and emulsified. Whisk in eggs and egg yolks. Pour mixture into individual (2 1/2 inch) ramekins. Place the ramekins in a large pan filled with enough water to come up to a third of the side of ramekins. Bake for approximately 30 minutes until the custard is set. Let cool to room temperature, cover and reserve in refrigerator.
• To plate:
• After custard is cooled, remove from ramekin. On an oblong plate place the custard on the left side of the plate and the strawberry sphere on the right hand side of the plate. At Moto, Chef Cantu added bright green shiso foam to the custard and some strawberry pastry cream under the sphere, so you can feel free to dress your plate to your taste.
• Puree strawberries in a blender. Strain strawberries through a fine mesh sieve and season with remaining ingredients.
• Using the syringe, fill balloons with 60 cc of strawberry puree. Then inflate the balloons with nitrogen gas to the size of one's fist. Securely tie the balloon. Pour liquid nitrogen into a Styrofoam container, enough to roll the balloons in. Roll each balloon in a circular motion on all sides until completely frozen (1 to 2 minutes). Then hang the frozen balloons freely on a hanger or warm in your hands until the balloon is able to pull away from the ice. Using scissors cut a small incision on one side of the balloon and peel it away from the sphere. Discard the balloon. Refreeze the resulting sphere in liquid nitrogen using the same rolling technique. Wrap in the plastic and store in the freezer until ready to serve.

Steps:

• Put the cream, milk, flowers, vanilla pod and seeds in a pan set over a gentle heat. As soon as the liquid starts to simmer, remove from the heat and leave to cool completely.
• Meanwhile, for the crumble, tip the butter into a small pan and heat gently until it has turned a deep brown and smells nutty. Pour into a bowl and leave to cool at room temperature until firm.
• Once the cream mixture has cooled, lightly grease the insides of six 150ml dariole moulds. Soak the gelatine leaves in cold water for 10 mins. Strain the cooled cream mixture through a sieve into a clean pan, discarding the elderflowers and vanilla pod. Tip in the sugar and stir to dissolve. Set over a low heat and bring back to a simmer, then pour into a large jug. Squeeze out any excess liquid from the gelatine and stir into the hot cream until melted. Keep stirring until the mixture has cooled and thickened slightly, so that all the vanilla seeds don't sink to the bottom. Pour into the moulds and chill for at least 4 hrs until set.
• Heat oven to 180C/160C fan/gas 4. Rub the browned butter into the flour, then stir through the sugar and almonds. Spread out onto a tray lined withs baking parchment. Bake for 25-30 mins until golden, stirring a few times. Leave to cool.
• Slice the strawberries, then mix with the sugar and 1 tsp water. Set aside to macerate for 20 mins.
• Turn the panna cottas out onto plates and top with the strawberries and their juices. Sprinkle over some of the crumble, serving any extra in a bowl on the side, then decorate with a few elderflowers.

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
• In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
• In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
• Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
• Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.