Filipino chef caters to athletes at Olympics 2008
Care to know what 15,000 Olympic athletes are having for dessert? Mango Crème Brûlée, a classic dessert with a Filipino twist, prepared by no less than senior Olympics chef Ryan Jaranilla.
Chef Ryan is second in command at the Olympic Catering Services of the Athletes’ Village in Beijing. He is in charge of planning the menu of over 15,000 athletes and 5,000 media people for the 2008 Olympics. In his own words, “this is definitely not a picnic!”
For sure, but the Pinoy chef comes with great credentials, having worked with the legendary Wolfgang Puck and catering to the 2000 Academy Awards and the 2001 Grammy Awards. He was there when Julia Roberts won the Oscars and recalls how shocked he was at seeing her in the kitchen that he dropped the chocolate Oscar he was carrying.
Like a true Filipino, chef Jaranilla pays tribute to our local cuisine. At one competition, the chef re-invented the banana egg roll, or turon as we know it. At the 2008 Beijing Olympics, he pays tribute to the Philippine national fruit – the mango, and showcases it as dessert every chance he gets.
And below is the recipe for Mango Crème Brûlée.
Mango Crème Brûlée
Ingredients
8 egg yolks
1/3 cup granulated sugar
2 cups heavy cream or Nestle cream
1 tsp vanilla extract
1/4 cup pureed Philippine mango
1/2 cup diced Philippine mango
1/2 granulated sugar (to caramelize on top)
Procedure
• Preheat oven to 325 degrees.
• In a bowl, whisk yolks and sugar until thick and yellow in color.
• Combine heavy cream and vanilla extract in a saucepan and heat until hot but not boiling
• Slowly add the heavy cream into the egg mixture. Whisk until blended.
• Continue to whisk mixture and add the pureed mango
• Spoon diced mango into ramekins and pour the custard mixture over
• Place ramekins in a roasting pan and fill the pan with hot water.
• Bake for 40 to 50 minutes or until the edges are set but loose in the center
• Remove ramekins and chill for up to three hours
• Sprinkle with granulated sugar and, using a small kitchen blowtorch, heat the sugar until it melts to a dark shade.
• For a more exotic presentation, scoop out the middle section of a cut mango. Place the crème brulee in the middle and blowtorch to caramelize the top.
source: FilipinasMag
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