Warm Crispy Beignets
By Chef Josiah Citrin
- Place the water, butter, citrus zest, sugar and salt into a small saucepan and place on the stove to boil. Once the
mixture is boiling add in the sifted AP flour and stir quickly with a wooden spoon to form a roux, lower the heat and
cook for a couple of minutes over a low heat stirring at all times in order to cook the roux. - P
- 6 servings
- 1 hr 30
Ingredients:
1 pint water8 ounces AP flour
4 ounces of butter
1 pinch of salt
1 pinch of sugar
1 orange zest grated
1 lemon zest grated
5 eggs
For the sauce:
8 ounces of sugar1 tsp. ground cinnamon
- 6 servings
- 1 hr 30
Ingredients:
1 pint whole milk1 pound of granulated sugar
2 ounces of liquid glucose
1 quart of 35% heavy whipping cream
- 6 servings
Ingredients:
1/2 pint water12 ounces 72% bitter chocolate
1 ounces of sugar
2 cinnamon sticks
2 pieces star anise
3 cloves
2 all spice
1 tsp. chipotle chill
zest of 1 orange
zest of 1 lemon
tablespoon heavy cream
- Place two medium sized scoops of the gelato into a rocks glass. Press the gelato down into the glass to form a flat top. Pour in some of the chocolate sauce to fill up the glass
- Place the filled glass on a rectangular plate accompanied by two crispy beignets served on a crisp linen napkin.
- Decorate the glass with a cinnamon stick.
- 6 servings