You won't be able to wait until dessert!


David Rossi and and fiancée, Erika. David made the Croquenbush,
a towering pyramid of cream puffs
held together with strands of caramel, for his cousin Kristianne's wedding.
 

David is the Pasty Chef at Oyster's Restaurant in Corona Del Mar, CA.

Prior to Oysters Restaurant, David worked with desserts and pastry at the Napa Rose and the bakery in the Grand Californian Hotel at the Disney Resort in Anaheim, CA since 2002.


The Castle at ICIF is over 1000 years old

In the early 2002 David went to school at the Italian Culinary Institute for Foreigners (ICIF) in Asti, Italy.

David then worked at Ristorante Aquade in the Hotel Villa Del Quar  in Verona, Italy with well known Italian Chef Bruno Barbieri.


Hotel Villa Del Quar in Verona, Italy

The Restaurant of Hotel Villa del Quar, Arquade, has been awarded with 2 Stars by Michelin Guide and 3 Forks by Gambero Rosso Guide as one of the 10 Best Restaurants in Italy. Always by Gambero Rosso - Villa del Quar has been awarded with the 3 Golden Keys for the 9° consecutive year as one of the 10 Best Hotels in Italy.

 

 

 

Apple Pudding with Citrus Fruit Sauce and a Fantasy of Orange
and Onion

From Chef David Rossi


A truly unique taste

Apple Pudding

Ingredients

6 ea. - Apples

2 tbsp. - Sugar

1 ea. - Lemon, juice

1 oz. - Rum

3/4 cup - Sugar

4 ea. - Egg Yolks

1 cup - Milk

6 ea. - Gelatin Sheets

4 oz. - Water (to soak gelatin sheets)

1 1/2 cups - Heavy Cream, whipped to stiff peak

Preparation

Peel and slice the apples.  Add to sauté pan the apples, sugar, lemon juice and rum.  Cook until soft without coloring.

Puree the apples and pass through a fine mesh strainer or chinois.

Whip the sugar and eggs yolks together to combine.  Slowly add the milk, which has been brought to a boil, to the egg and sugar mixture.

Place the mixture with the addition of apple puree and gelatin over a bain marie and whip the mixture until it thickens and is full of air.

Place over ice bath and stir until mixture is cool.

Fold in the whipped cream and place in refrigerator in desired molds and allow to set.

To serve:  Garnish the apple pudding with orange-onion marmalade and citrus sauce.

Orange and Onion Marmalade

Ingredients

6 ea. - Oranges (peel, small dice) (blend the whole oranges in a blender and strain the juice)

2 ea. - Red Onion, small diced

1 tsp. - Black Peppercorn, chopped fine

2 oz. - Apple Pectin

6 oz. - Sugar

2 oz. - Vinegar

1 pinch - Salt

Preparation

Bring a small pot of water to a boil.  Place the small diced orange peel in the water and as soon as the water comes back to a boil, remove the peel.

To a sauté pan add the blanched orange peel and small diced red onion.

When the onion is translucent add the orange juice.  Simmer until thick.

Add the sugar, vinegar and salt.  Cook for 15 minutes then add the pectin and stir constantly as mixture will thicken.  Stir in black peppercorn.

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Interesting Facts!

"Pudding. A term describing several different desserts, usually cooked, including cakelike confections such as plum pudding; or a dish of suet crust containing fruits and sugar; or a spongy steamed dish; or a pastry crust filled with chopped meats, like kidney; or Yorkshire pudding, a crisp, breadlike side dish made from a flour-and-egg batter cooked in pan drippings; or, as is most usually in contemporary usage, milk-based dessert made with flavorings like chocolate or vanilla cooked with a starch until thickened and then cooled until well set.

Eighteenth and nineteeth-century cookbooks refers to any and all of these as puddings. The word seems to derive from the Old French boudin, (sausage), and, ultimately, form the Latin botelinus, for many puddings were a form of encased meat or innards. The earliset examples of this word in English refer to such dishes. Dr. Johnson's Dictionary (1755) defines the word as a "kind of food very variously compounded, but generally made of meal, milk, and eggs."

One of the earliest American desserts was a quickly thrown-together mixture of cornmeal, milk and molasses called "cornmeal mush" or "hasty pudding," known at least since 1691...In the present century a pudding almost always means a soft-textured, milk-based dessert, the most popular being those packaged commercially and a large number of which, called "instant puddings," require no cooking at all..."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 258)