2024-03-02 21:00:00
Milfie of champions | With me Dagan
The ingredients:
For the mascarpone corn cream:
250 ml whipping cream 38%
Half a cob of sweet yellow corn
Half a cob of sweet white corn
2 teaspoons of pure maple syrup
150 grams of mascarpone cheese
For corn and thyme sauce:
125 ml sweet whipping cream 32%
1 cob of corn
2 branches of zaatar
2 teaspoons of pure maple syrup
To the Cornflex pages:
50 grams of corn flour
10 grams of butter
1 tablespoon pure maple syrup
35 grams of water
10 grams of sugar
For strawberries/red raspberries:
A handful of strawberries/red raspberries
35 grams of sugar
Juice of a quarter of a lemon
To submit:
sugar powder
Preparation:
The corn-mascarpone cream:
1. In a small pot, heat the whipping cream together with the sweet yellow corn cob kernels and the white corn cob kernels and two teaspoons of maple syrup, cook until the corn softens.
2. Grind the corn using a stick blender and pass it through a very fine sieve, so that no fibers pass through. Transfer to the refrigerator or freezer to cool completely.
3. Whip the corn cream to a firm foam. Add the mascarpone cheese and continue whipping.
4. Transfer to a piping bag with a round tube.
Corn and thyme sauce:
1. Heat the sweet cream together with the corn, thyme and maple in a small pan. Bring to a boil and cook until the sauce is slightly reduced and thickens, then strain.
2. Transfer to cool in the refrigerator until the sauce hardens a little.
Cornflax pages:
1. Heat the oven to 180 degrees (top-bottom heat).
2. Mix cornmeal, soft butter and maple syrup in a bowl.
3. Add water and mix.
4. Place a spoonful of the batter on a tray lined with baking paper and spread with a spatula.
5. Bake for 10 minutes, turn the pages over and bake another 2-3 minutes for light browning.
6. Remove and cool.
vocal:
1. Bring the raspberries to a boil in a cauldron along with the sugar and lemon.
2. Pass through a strainer and cool.
Assembling the dessert:
1. Sprinkle the bottom of a deep bowl with mascarpone cream and a little of the coulis.
2. Place a sheet of cornflakes, and on it another layer of mascarpone cream and a little of the coulis.
3. Repeat the operations according to the desired number of layers.
4. Serve together with the corn and thyme sauce.
When corn and thyme meet. Milpay of Champions – Itay Dagan | Photo: Nimrod Saunders, Keshet 12
Hummus Shauait Lingub with pita | Arya Rosenstuk
The ingredients:
Hummus Shauait:
300 grams of beans
Three quarters of a cup of tahini
2 garlic cloves, peeled
Juice of one lemon
Salt
Olive oil
Roasted pine nuts
1 white onion
3 shifka peppers
10 broken Syrian olives
2 pickled cucumbers in salt
Pitas:
A gram of challah flour
1 tablespoon dry yeast
2 tablespoons of sugar
Half a spoonful of salt
A glass and a half of lukewarm water
A quarter cup of oil
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Preparation:
Hummus Shauait:
1. Cook the beans for about half an hour, until softened.
2. Grind the beans with half a cup of water in a stick blender until you get a smooth texture.
3. Transfer to a food processor and process with tahini, garlic, lemon and salt until a smooth and homogeneous texture is obtained. Add water if necessary.
4. Serving: Arrange the hummus on a plate, drizzle with olive oil and sprinkle with pine nuts. On another plate, serve onions, shifka pepper, Syrian olives and pickles.
Pitas:
1. Put all the ingredients except the salt in the mixer. After 2 minutes, add salt and continue kneading for another 6 minutes.
2. Let the dough rise for 40 minutes.
3. Roll into balls weighing 80 grams each.
4. Roll out the dough to a thickness of half a cm, cover with plastic wrap and let it rise for another 15 minutes.
5. Bake the pita bread for 8 minutes at 230 degrees.
managed to confuse the judges. Aryeh Rosenstock’s new hummus Photo: Nimrod Saunders, Keshet 12
Bun filled with sweet lentils with miso caramel ice cream Lior Schneidman
The ingredients:
Lebanon:
130 grams of warm water
23 grams of melted butter
250 grams of plain white flour
7 grams of dry yeast
40 grams of white sugar
25 grams of low-fat milk powder
2 and a half grams (half a teaspoon) of baking powder
8 grams (half a tablespoon) fine salt
To fill:
Half a cup of orange lentils
30 grams of butter
3 tablespoons demerara sugar
2 tablespoons of milk
A quarter of a teaspoon of coarse gray Atlantic sea salt
For the miso caramel:
100 grams of light koji miso
80 ml of milk
80 ml sweet cream
Half a teaspoon of salt
150 grams of white sugar
For ice cream:
150 ml of milk
a vanilla stick
2 egg yolks
50 grams of powdered sugar
150 ml sweet cream
For lentil crumble:
2 tablespoons boiled orange lentils (or soaked for half an hour)
30 grams of lentil flour
30 grams of white sugar
30 grams of butter
30 grams of almond flour
A pinch of salt
Preparation:
The following:
1. Heat the oven to 40 degrees.
2. In a mixer bowl with a kneading hook, put water, milk and butter, and on top of that flour and yeast. Add sugar, milk powder and baking powder and run on slow speed for 5 minutes.
3. Add salt, increase the speed of the mixer to medium and leave for 10 minutes.
4. Transfer the dough to a bowl, cover with plastic wrap and put in the oven to rise for about an hour, until the dough doubles in size.
5. Divide the dough into 10 balls and cut 10 squares of baking paper measuring 5 x 5 cm.
The filling:
1. Cook the lentils until they are soft. Filter and transfer to a food processor.
2. Add butter, sugar, milk and salt and process until the mixture is smooth.
3. Transfer the mixture to a nonstick pan and heat on a medium flame while stirring until the mixture becomes thicker and drier. Transfer to a bowl, cover with plastic wrap and leave to cool.
4. When the mixture is cold, make small balls of about 20 grams each. Cover with cling film and put in the fridge.
5. Fill each piece of dough with a ball of stuffing and close.
6. Place each filled bun on a square of baking paper. Cover with plastic wrap and leave to rise for another 30 minutes in the oven. Meanwhile prepare the sauce (see immediately).
7. Heat a steaming pot with hot water, put in the banan and steam for about 10 minutes.
Miso Caramel Sauce:
1. Mix miso, milk, cream and salt in a bowl.
2.Heat the sugar on a pan over a medium flame until it turns golden.
3. Stir in the liquids and cook for about 5 minutes over a low flame.
4. Remove to a bowl.
the ice cream:
1. Boil milk with a vanilla stick over a low flame.
2. Beat egg yolks and powdered sugar to an apple texture and light yellow color.
3. When the milk is boiling, take out the vanilla stick, cut it in half and put a quarter of it into the milk.
4. Using a ladle, pour the milk into the egg and sugar mixture in 3 strokes while continuously whisking.
5. Return to the pot, add 4 tablespoons of the miso caramel and cook until creamy.
6. Pour through a sieve into a bowl and add the sweet cream.
7. Cool, and transfer to an ice cream machine.
The Crumble:
1. Mix the cooked lentils with lentil flour, sugar, butter, almond flour and salt.
2. Spread evenly on a baking sheet and bake at 180 degrees for 7 minutes.
Assembling the dessert:
1. Fill the banan and serve them in the steamer.
2. Next to them arrange an ice cream ball on a plate and sprinkle the crumble on top.
3. Drizzle miso caramel sauce on top.
Ban sweet lentils and miso caramel – Lior Schneidman | Photo: Nimrod Saunders, Keshet 12
*All the recipes are given here as given to us by the contestants in the show.
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