By Jules Stoddart
Executive Pastry Chef | Parkside Projects

Learn more about the chef

Strawberry Pretzel Custard

Pretzel Custard
Ingredients Needed:
300g     Pretzels
1000g   Cream
83g       Sugar
1045g   Kappa Carrageenan
1.5ea     Vanilla Bean
​
Method:

• Bring cream to a simmer- remove from heat, add pretzels, cover and steep for 1.5 hour 
• Strain pretzels and reweigh to get original weight 
• Place cream and vanilla in an appropriate size pot combine sugar and kappa- cold hydrate in to liquid- gently whisk in 
• Bring mixture up to a boil and Wisk for 45 seconds liquid should remain boiling while whisking 
• Pour in to appropriate molds-- bowls @150g 
• Let it set on the table for a few minutes to set up before putting in the cooler ​

Strawberry Sherbet
Yield:  2 quarts
Ingredients Needed:
500g     Strawberry Puree
200g     Buttermilk
6g          Citric Acid
600g     Milk
200g     Cream
6g          Ice Cream Stabilizer
300g     Sugar
200g     Glucose Syrup
25g       Toasted Coriander

​Method:

1. Combine  puree, buttermilk and citric acid - set aside in cooler 
2. Combine milk, cream, sugar, stabilizer and glucose in a saucepan 
3. Bring liquid to a rolling boil and then let reduce on low simmer for 2 minutes 
4. Remove from heat and cool on ice bath
5. ​Once mixture is cool add strawberry mixture and coriander - and let mature overnight
6. Strain mixture before spinning 
7. Make sure to place deli paper on top of spun sherbet to prevent ice crystals from forming! 

Passionfruit Gel
Ingredients Needed:
500g    Passionfruit Puree
5g        Agar
5g        Sugar

Method:

1. Cold Hydrate agar, sugar in to puree 
2. Bring mixture to a boil and whisk for 45 seconds while boiling 
3. Pour in to pan and place in cooler to cool for a least 1 hour 
4. Place in to Vitamix, gradually increase speed until if goes dull to shiny!