Scoopetition 2007: 12 Culinary students, Nestlé Ice Cream Heaven
12 of the finest HRM students in country gathered together for Scoopetition 2007. There they wowed the crowds with their delicious Nestlé ice cream concoctions.
The Julius Maggi Kitchen’s own Chefs, Chef Ajie Mendoza and Chef Tess Sutilo, were among the judges for this exciting event. Both were able to sample all the delightful and creative treats the students had to offer. Everything from ice cream soup to fried ice cream and even some Sushi Ice Cream.
And now the Nestlé Club would like to share with you the three award winning, scrumptious, Nestlé Ice Cream Concoctions!
First place went to Jade Christopher Lee of De La Salle-College of St. Benilde for his --
Sushi Ice Cream
Ingredients:
½ sheet rice paper
2 tsp butter
30g rice crispies
50g marshmallows
5g black sesame seeds
1 tbsp jasmine syrup
1/2pc of a mango
¼pc pf an apple, green
6 scoops Nestlé Very Strawberry Ice Cream
1 tsp tapioca
37.5ml Nestlé Vanilla Heaven Ice Cream
37.5g chocolate, chopped
3pcs pandan leaves
Procedure:
- Cut three rice paper strips measuring 4 inches x 1 ½ inches and arrange them on a silpat.
- Melt the marshmallows with the butter in a small saucepan over low heat. Add the rice crispies and black sesame seeds and mix well. Remove from fire.
- Spoon some rice on top of the rice paper and flatten to thin it out. Cut off the excess on the edges. Roll the rice wrapper and form a ring.
- Spread the rest of the marshmallow and rice crispies on the silpat and cut out circles that will cover one side of the ring. Spray the small cups with jasmine syrup.
- Julienne half of the mango and the green apples.
- Scoop Nestlé Very Strawberry ice cream on each of the three rings. Two scoops each. Place julienned fruits on the sides decoratively and top with tapioca.
- For the dipping sauce, heat Nestlé Vanilla Heaven Ice Cream over medium fire then pour over the chocolate. Mix until the chocolate has melted. Transfer to a serving dish or shot glasses.
- Transfer the ice cream sushi on a serving plate with the dipping sauce. Garnish with pandan leaves.
- Puree the rest of the mango to make a coulis and use it to decorate the plate.
On second place was Christian Vasquez of University of Mater Carmeli for his–
Poached Pears Set On Vanilla Heaven Tuile Basket
With Rum-Chocolate Sauce
Ingredients:
5pcs poached pears
5 scoops Nestlé Vanilla Heaven Ice Cream
5 pcs tuile baskets
Whipped Cream
Roasted Almond Flakes
Chocolate Rum Sauce
Chocolate Sticks
Mint leaves
Procedure:
- Lay tuile basket on serving dish
- Scoop on a tuile basket Nestlé Vanilla Heaven Ice Cream
- Set a piece of poached pears on top.
- Drizzle with chocolate-rum sauce.
- Lace with whipped cream and sprinkle with roasted almonds.
- Aesthetically arrange the chocolate sticks and mint leaves.
And third place went to another student from De La Salle-College of St. Benilde, Stefanie Sancianco, with her–
Lavender Ice Cream Soup with Poached Pears in Kataifi Nests
Ingredients:
Lavender Ice Cream Soup
1 tsp. Dried Lavender Flowers
1 scoop Nestlé Vanilla Heaven Ice Cream
2 scoops Nestlé Ube Espesyal Ice Cream
Poached Pears
50 ml Red Wine
½ pc. Bay Leaf
½ Sprig of fresh Rosemary
½ Sprig of fresh Thyme
25 g sugar
5-6 pcs Pear balls
Kataifi Nests
2 tbsp. Unsalted butter melted and cooled slightly
10-15 g. kataifi (shredded phyllo dough)
1 tsp pistachios, coarsely chopped (optional)
1 scoop Nestlé Vanilla Heaven Ice Cream
Dark Chocolate Ganache
15 g. NESTLÉ Dark Chocolate
1 tbsp NESTLÉ Cream
Sugar Flambee
1 tbsp Brandy
1 Sugar cube
Procedure:
Lavender Ice Cream Soup
- Put in a pan dried lavender flowers and 2 scoops of Nestlé Ube Espesyal Ice Cream. Reduce the ice cream.
- Strain into a clean bowl and quickly whisk in 1 scoop of Nestlé Vanilla Heaven Ice Cream
Poached Pears
- In a large saucepan, combine all ingredients except the pears.
- Bring to boil and cook the pears in the simmering liquid until tender.
Kataifi Nests
- Put oven rack in middle position and preheat oven to 375°F. Melt the butter and transfer in a small spray gun when cooled.
- To make the kataifi from phyllo dough, in a pasta maker fitted with angel hair attachment, process 1 sheet of phyllo dough.
- Gently pull apart strands of kataifi in a large bowl to loosen, and then coil it around the bottom side of a muffin mold.
- Spritz evenly with the melted butter.
- Bake kataifi until the outsides are golden, 12 to 18 minutes, then cool completely in tin on a rack.
Dark Chocolate Ganache
- pour hot cream onto chopped NESTLÉ Dark Chocolate and stir until melted
Sugar Flambee
- Soak the sugar cube in brandy for about 10 minutes
- Reserve brandy
Assemble:
- Pipe a drop of the ganache on the plate and pour in the soup
- Carefully place on the ganache the nest and scoop in Nestlé Vanilla Heaven Ice Cream
- Top it with the poached balled pears
- Drizzle with a little of the poaching liquid
- Garnish a sprig of thyme
- Place on top the sugar to flambee and ignite
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