325 FAHRENHEIT

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325 FAHRENHEIT •

No Eggs Ebru Eltemur No Eggs Ebru Eltemur

Chicken Fat Asiago Scones

The texture of the chicken fat/schmaltz is much softer compared to hard butter so make sure you keep that in the fridge until the last minute, before it needs to be added in. Get ready for cheesy goodness..

Makes 16-18 scones, depending on your cuts

  • 500G AP Flour

  • 8G Baking Powder

  • 5G Baking Soda

  • 30G Sugar

  • 200G Chicken Fat (schmaltz)

  • 2 Eggs, large

  • 250G Heavy Cream

  • 300G Asiago Cheese, grated

  • 1 Egg yolk + 2 tbsp of Heavy Cream, for egg washing

Mix the flour, BP, BS and sugar in a large bowl.

Rub in schmaltz and leave in pea sized chunks. Set aside.

Combine eggs, heavy cream and grated asiago cheese in a small bowl using a whisk. Stir only until combined, the cheese should still be visible.

Add wets into dries in thirds, just until the dough comes together. Mix using your hands or a spatula. Do not knead.

Using a rolling pin, roll dough into a rectangular shape, about 10"x18".

Cut using a bench scraper to get perfect edges.

For optimal results, put scones in the freezer for at least 4 hours before you bake them.

Prior to baking, lightly brush with the egg wash mixture.

Bake at preheated 375F, conventional setting for 20-24 minutes, rotating halfway. The scones should be ready when the outside is perfectly golden.

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Banana Gelato

The key to the flavor of this ice cream comes from the overripe bananas. They must be frozen and completely thawed, so it can naturally reach the puree consistency.

Makes 1 kg of gelato

  • 260G Banana Puree, from frozen and thawed overripe bananas

  • 480G Milk

  • 200G Sugar

  • 140G Heavy Cream

Freeze and thaw your overripe bananas. Scoop out the puree once thawed.

In a medium saucepan, heat the heavy cream, sugar and milk until the sugar is fully dissolved.

Add the banana puree and mix to the best of your ability using a whisk.

Take the saucepan off heat and let cool for 10 minutes.

Run the mixture in a blender until smooth.

Transfer to a container and let rest in the fridge overnight.

Strain into another container when ready and churn based on your ice cream machine's instructions.

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Creme Fraiche Panna Cotta

The lightest and silkiest panna one can have. And that’s coming from someone who does not like panna cotta..

Makes 6 servings (or 4, if you are generous with your portions like me)

  • 200G Milk

  • 250G Heavy Cream

  • 220G Creme Fraiche

  • 100G Granulated Sugar

  • 3G Salt

  • 1TBSP Gelatin

Bloom your gelatin in 1/3 cup of ice cold water. It will look grainy.

Mix everything except the gelatin in a medium saucepan and cook over medium heat. The sugar must be fully dissolved and the mixture should appear homogenous.

Take saucepan off heat. Pour the bloomed gelatin into the hot base and whisk until homogenous.

Return the saucepan to low heat and continue cooking until the mixture appears not-so-liquid.

Portion into 4 or 6 ramekins/bowls and set in the fridge overnight. If you are really short on time, give it at least 6 hours.

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