A tribute to Roger Federer
Here’s to you Mr Federer, creamy goodness
It’s almost one week since the epic battle between tennis greats Rafael Nada and Roger Federer at the Australian Open. Tennis is a great sport as a spectator because something is always happening on the court, and it is one of few sports hosted by Australia annually attracting up and coming stars to the masters perched high in the top echelon.
Roger Federer is my favourite sportsman, his longevity in the sports world combined with his charismatic personality makes him one of the most sought after sporting characters, both for product endorsements and fanatics like myself. So Imagine my suprise when Roger was up against his arch nemesis Nadal for the Australian Finals. It would mark their first game against one another on hard court. Both giants with nothing to lose, but everything to prove, it was forecast to be the game of the year.
Glued for 4 hours to the television, mesmerised by the remarkable skills of the two great tennis players, I couldn’t help but feel a sense of pride that all this was happening in Australia. Unfortunately Nadal’s athleticism etched Federer’s, resulting in a win over 5 sets. Far from shy of expressing his dissapointment, Federer broke down whilst accepting his runner up prize. It was at that precise moment that I decided that I’d create something and dedicate it to him, a consolation prize.
Intrigued by most people’s obsession for dipping fries into their thick shake or sundaes, I was inspired to create my own version, using creme brulee instead as the recipient for the crispy salted fries.
Ingredients used
Brulee
The first task on hand was to make the brulee. Obsessed with Wolfgang Puck’s fail proof recipes, I once again borrowed his creme brulee one. His original recipe was catered for 8-10 creme brulee tarts. I adjusted the quantities to acommodate my creation.
- 2 egg yolks
- 35 grams of caster sugar
- 1 cup thickened cream
- 1 vanilla bean, split
- 2 tablespoons unsalted butter, softened
Creme Mixture
Over a Bain Marie, briskly whisk together the egg yolks and sugar until a light creamy ribbon texture is achieved. This takes about 10 minutes of whisking.
Remove the bowl from the heat source, then slowly add the cream and vanilla beans. Mix slowly to an even consistency, then return to the bain marie. Whisking occasionally for half an hour to produce a thick mixture, remove once again from the heat source and gently whisk in the butter.
Pour into a glass bowl to refrigerate.
Fries
Nothing beats home made french fries, thin crunchy strands of potato goodness fried golden brown with the added bonus of having all the excess oil drained.
Julienned Potatoes
I used pontiac, sebago and sweet potatoes. Fries were easily made by julienning the potato into the desired size then washing off the starch to prevent them from sticking. Set aside and allow to dry.
Fry the potato in medium flame for approximately 30 seconds to form a skin over the pieces. Remove from heat, drain on kitchen paper and allow to cool. This process is important to ensure that once the entire process is completed, the interior of the fries is soft and fluffy in contrast to the crispy exterior.
Before assembling everything, quickly re-fry the potato pieces to the desired colour. As the potato pieces are quite thin, this process will take no longer than a minute, therefore try to keep your eyes on the fries at all time. Remove from oil and drain on kitchen papers. Sprinkle on some crushed sea salt.
White chocolate casing
Prior to going ahead with this method, I was perplexed as to how this semi circular shape could be achieved, so I embarissingly went with the only way I knew.
- 5 tablespoon of cooking white chocolate
- 6 tablespoon of dessicate coconut
- 1 drop of blue food colouring
- 2 drop of yellow food colouring
- 1 teaspoon of water
- cling wrap
- 1/4 teaspoon of brown sugar and 1/4 teaspoon caster sugar mixtureliberap
Cut out a large piece of double layered cling wrap, then place 5 tablespoon of dessicated coconut into the middle. Wrap up the edges to form a sphere, as shown below.
Cling wrapped dessicated coconut
On the stove, prepare a bain marie to melt the white chocolate, once melted, remove from the heat source.
Dip the cling wrap ball into the melted chocolate, swirling around continuously to get a thick layer.
Mix the food colouring together with the teaspoon of water to produce a green colour, then add one table of dessicated coconut to the mixture.
Green dessicated coconut
While the chocolate is still melted, dip into the dessicated coconut, ensuring that its evenly coated. Store in the fridge.
Once the shell has hardened, untwist the cling wrap to remove the stored coconut, subsequently the cling wrap.
Fill the empy shell with the brulee mixture, then liberally sprinkle on top the brown sugar/caster mix.
Using a blow torch, melt the sugar mix to create a toffee layer. Sprinkle on top some chopped pistachio.
Finished product- Dedication to Roger Federer
Sure enough this is nothing compared to winning a grand slam, beating your greatest rival, or earning you $2 Million, but I hope it’s enough to cheer you up Roger.
Author
By linda
Follow lindaeatestInformation
This article was written on 10 Feb 2009, and is filed under cookshowandtell, Dessert, Dessert Recipes.
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woahhhhh dude awesome!!! best tribute ever!
chocolatesuze’s last blog post..Taste of Sydney Media Launch [9]
wow that is so cool.
i think roger would’ve been so touched by your effort, he may have cried again.
i don’t know which is most impressive – the white chocolate bowl, the french fry podium or the potato chip tennis racquet. you should a link to this to his fan club
Helen’s last blog post..Plan B by becasse, Sydney
Good god how long did this take you? Great work! Hehe I’d take this over the Australian Open trophy anyday!
Karen L’s last blog post..Paying Homage
It looks like a giant tennis ball! That’s fantastic!
Which chips did you like better with the creme brulee?
Wow, that is soooo impressive!
Reemski’s last blog post..Little Creatures Brewery
that is so cute, awww. im a Nadal fan, but le tennis en general is what being a tennis fan is all about anyways eh! ahhhhh i use to live down the road from le Roland Garros, i almost got run over by a Richard Gasquet on roller blades once
i love making food designed specifically around someone, i drew a cake once for Michael Bubles mother. hehe.
How beautiful is that. Looks like it belongs in a 5 star restaurant. Stunning!
Chuck’s last blog post..Black Forest Bun Recipe
Your little green tennis ball is adorable. Roger may not mind not winning if he had that to console himself…
BELLE’s last blog post..They should issue infrared glasses…
thoroughly impressed
im sure this would of scored aces with the fed himself!
*drooooools*
unbelieveable! i love it
This is rather fun! Very creative and no doubt delicious!
billy@ATFT’s last blog post..Taste of Sydney media launch
How creative. I’m not a tennis fan but I’d happily eat this!
To be honest, I would rather have this than the grand slam cup. Yuummmm! How did you like the chip and brulee combo?
Love your presentation ^^!
FFichiban’s last blog post..Hong Ha Hot Bread – Mascot, Sydney
Chocolatesuze-Thanks Suze.. this is just one of those ideas that out of no where suddenly popped into my head.
Helen-Awww.. I couldn’t have stand to see him cry again LOL.. I dont’ wan to scare Roger Federer, he might think that I am some deranged stalker lol
Karen-Thanks Karen, It took an hour all up, the actual process was very easy, it’s just getting all the components ready to be assembled that was a little tedious.
Shez-I liked the chips made from the Sebago potato as it was super dooper crunchy on the outside yet incredibly fluffy inside. I’ve never ever dipped my fries into sundaes or thickshakes, but now I understand the appeal.
Reemski-Thanks Reemski =D
Mallory Elise-oh wow.. U nearly got run over by Federer Junior!! lol I shouldn’t be soo excited, but it must have been great to have kinda met him. Btw I love making food for a specific person as well, I find it much easier to incorporate aspects of the individual into my design, i.e. there’s a sense of purpose. Ohhh wow.. did Mr’s Buble request a cake from you?
Chuck- Thank you =D.. I think it has alot more tweaking to do before it gets anywhere near those 5 star restaurants.
Belle-Hahahaha I wish.. Nothing like chocolate to help cheer a person up =D
Abercrombie-LOL That’s very nice of you. According to my brother it tasted better than it looked haha
Amanda- LOL thanks amamnda.. I’ll make it for ya one day
Billy- Thanks. I think it was much more enjoyable rummaging through my cupboard and improvising to make the actual ball.
Jessica- You should definitely try it out one day, I think it’s a good idea for a small group, all though you’d have to make a larger ball and fill it up with more brulee. Oooh you can always substitute tennis balls for soccer balls, nothing food colouring can’t fix =D
FFichiban- Hahahaha THANKS! What a great compliment. I actually enjoyed the contrasting salty chips and sweet brulee, and the hot chips with the cold brulee, sensory overload.
Wow! It’s a very creative presentation and a nice tribute to Fed too. Unfortunately, I’m a fan of Rafa Nadal! I watched the entire final match and did not sleep that day. Brilliant match!
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