Stone Cream Recipes

STONE CREAM

Steps:

• Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
• Add the vanilla extract.
• Let this cool down for about 15 minutes,.
• Place a deep glass bowl on the kitchen floor on a layer of newspaper.
• Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
• Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
• Place the dish in the refrigerator overnight.
• The next day the dish will be aerated and bubbly, and ready to serve.

HOT STONE COOKING - DER HEISSER STEIN - GRILLING STONE

Steps:

• Gather the ingredients.
• Add to one cup of yogurt (add a pinch of baking soda as needed to cut down the acid): Freshly ground pepper, 2 tablespoons chopped arugula, 1 tablespoon chopped chives, salt to taste 2 tablespoons mustard, 1 teaspoon fennel seed 1 to 2 tablespoons chopped mint, 1/2 teaspoon sweet paprika powder , salt to taste 2 tablespoons capers, several, chopped sardine fillets, cayenne pepper to taste 1 to 2 teaspoons curry powder, chopped mint, salt to taste Several cloves of garlic, chopped, 1 teaspoon pink peppercorns , crushed, salt to taste 1 to 2 tablespoons cognac, 1/4 cup raisins, 1/2 teaspoon ground cloves, salt to taste
• Gather the ingredients.
• To 1/2 cup of tomato juice mixed with 1/2 cup chopped tomatoes (and a pinch of baking soda, if needed), add salt to taste and: Chopped basil and chives 1 teaspoon fennel, 1 tablespoon chopped parsley, cayenne pepper to taste Several cloves of chopped garlic, 1 teaspoon chopped rosemary, ground black pepper and 1 tablespoon chopped parsley 1/4 cup tuna fish, chopped sardines, black pepper 3 tablespoons finely chopped onion, crushed black pepper

SCOTTISH STONE CREAM

Steps:

• Soften the gelatin in the sherry.
• Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
• Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
• Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.

STONE FRUIT CUSTARD TART

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.