What's the scoop?

Art Culinaire, Spring, 2005

[ILLUSTRATION OMITTED]

For the mint pistachio emulsion: Heat oil in a saute pan over low heat. Add pistachios and lemongrass and saute until mixture is aromatic and pistachios are toasted, about five minutes. Remove from heat. Add goat's milk, sugar, salt, condensed milk, lime zest and juice. Transfer to a blender and puree. Add mint leaves and pulse until mint is broken up. Chill completely before using.

For the rose petal chantilly: In a pot, combine cream, salt and rose petals and bring to a scald. Remove from heat and transfer to a chilled bowl. Refrigerate for at least two hours, then whip rose cream to soft peaks. Add condensed milk and rose water and continue to whip to medium peaks. Set aside in refrigerator.

For the chocolate rose cream: In a pot, bring cream, evaporated milk, dried rose petals and salt to a simmer. Set aside to cool for about three minutes. Warm mixture again and pour onto chopped chocolate. Stir until smooth and use immediately.

To serve: Place a chocolate box on a plate and spread about two tablespoons of chocolate rose cream into bottom of each box. Top with rose ice cream and top ice cream with rose petal chantilly. Arrange cookie crumbs on one side of plate and place rose sorbet on top. Garnish sorbet with Candiflor candies. Garnish plates with rose jelly and mint pistachio emulsion.

ingredients

For the rose ice cream:*

3 1/2 ounces grenadine
1 1/2 cups whole milk
1/2 cup condensed milk
4 tablespoons heavy cream
3 egg yolks
Pinch of salt
1/2 ounce dried rose petals**
1 tablespoon lemon juice

For the rose sorbet:*

1/2 ounce dried rose petals.**
3 1/2 cups water
7 ounces granulated sugar
1 1/2 ounces grenadine
1 1/2 ounces trimolene***
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Mymoune rose water
Pinch of salt

For the chocolate box:

9 ounces 66% bittersweet Michel Cluizel chocolate, roughly chopped
Clear plastic box molds (2 1/2-inch square box, 3/4-inch deep, with lid)

For the mint pistachio emulsion:

1/2 teaspoon pistachio oil
1/2 ounce Sicilian pistachios
1/4 ounce lemongrass stalk, crushed and finely chopped
2 1/2 tablespoons goat's milk
1/2 ounce granulated sugar
Pinch of salt
2 tablespoons condensed milk
Zest and juice of 1/2 lime
1/4 ounce mint leaves

For the rose petal chantilly:

1 1/4 cups heavy cream
Pinch of salt
1/4 ounce dried rose petals**
1 tablespoon condensed milk
1 1/2 teaspoons Mymoune rose water

For the chocolate rose cream:

1/2 cup heavy cream
1 1/2 tablespoons evaporated milk
1/4 ounce dried rose petals**
Pinch of salt
3 1/4 ounces 66% bittersweet Michel Cluizel chocolate, roughly chopped

For the garnish:

Sugar or other neutral flavored cookie crumbs
Candiflor Rose Petal candies****
Rose jelly*****

*This is made using a Pacojet; a type of machine that makes ice creams and sorbets to order. For more information, go to www.pacojet.com.

**It is best to use organic rose petals that have not been sprayed with insecticide.

***A liquid invert sugar used often in sorbets. Available through The Chef's Warehouse at www.chefswarehouse.com.