Hell’s Kitchen Guide Day 3

This is no snackbar – people expect more in their menu. After you’ve cleared their main course, attend to customers ordering dessert. This level introduces ‘New Course’. Customers will order twice. The first is their Main Course and second is Dessert. This makes it double the trouble (2 customers, each ordering 2 dishes).

Hell’s Kitchen Playthrough Day 3
[youtube url=http://www.youtube.com/watch?v=c62aKq0lo_w]

Today’s Special Recipe

[DESSERTS] Grapefruit and Blood Orange Terrine with Marmalade Ice Cream.

Marmalade Ice Cream
1/2 cup caster sugar
5 egg yolks
Peel of 1 orange
7 oz of cream
7 oz milk
1/2 jar good marmalade

1a. Bring the milk, cream and orange peel to the boil.
1b. Infuse for 15 minutes.
2a. Whisk yolks and sugar until pale.
2b. Pass the infused milk over the whisk.
3a. Return to the pan and bring to just under boiling point.
3b. Then quickly pass over an ice bath, leave it completely cold.
4. Once cold, churn in an ice cream machine.
5. When it’s halfway, add marmalade and continue churning until ready.

Terrine
5 pink grapefruits
5 blood oranges
3 passion fruits
3 oz sugar syrup
2 1/2 sheets of gelatin

1. Segment all fruits and place on a tea towel to dry.
2. Chill for 2 hours, change tea towel and chill again for 1 hour.
3. The is important as segments must be dry or they will bleed into jelly and stop it from setting.
4. For the jelly, cut passion fruits in half and squeeze seeds out.
5. Force them through a sieve with the back of a ladle and throw away the pulp.
6. Mix juice with stock syrup and bring to a simmer.
7. Soften gelatine leaves in cold water.
8. Squeeze off any excess and dissolves into juice.
9. Leave to cool.
10. In a large bowl, place all segments and pour over the liquid. Mix well and leave to set very slightly.
11. Line a terrine mould with cling film.
12. Then lay fruits into it.
13. Top up with any remaining juice and chill in fridge overnight.
14. Carefully remove from mould and cut them into slices (2 cm thick)