You won't be able to wait until
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
David is the Pasty Chef at
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
in Asti, Italy.
David then worked at Ristorante Aquade in the
Hotel Villa Del Quar
in Verona, Italy with well known Italian Chef
Hotel Villa Del Quar in Verona, Italy
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
From Chef David Rossi
A truly unique taste
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
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.
serve: Garnish the apple pudding with orange-onion marmalade and
Orange and Onion Marmalade
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
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.
a sauté pan add the blanched orange peel and small diced red onion.
When the onion is translucent add the orange juice. Simmer until
the sugar, vinegar and salt. Cook for 15 minutes then add the
pectin and stir constantly as mixture will thicken. Stir in
"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
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)