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Grilled Veal Medallions

Grilled Veal Medallions by Executive Pastry Chef Danilo Pamintuan of Piazza De Nardi

Executive Pastry Chef Danilo Pamintuan,
Piazza De Nardi

The cherries used in this garnish are available at Piazza De Nardi. This recipe is for a whole torte, the photo depicts a single serving. The tender coolness of the veal is the first note. The round, fresh herbal flavour of the dressing is balanced with a hint of acidity and finishes with a smoky aroma.

Ingredients
­Filling
3 egg yolks
1/2 cup sugar
100g cream cheese
2 cups plain yogurt
1 vanilla bean, split and scraped
4 gelatin leaves
2 cups whipping cream
1/4 cup sugar

White Sponge Cake
15 eggs
1 cup less 1 Tbsp butter, melted
2 cups sugar
1 3/4 cups flour
1 3/4 cups cornstarch

Garnish
2 Tbsp Kirsch
1 cup cream, whipped
fruit, in season

Method
White Sponge Cake

  1. Preheat oven to 350˚F.
  2. In large bowl beat eggs, butter.
  3. Sift in dry ingredients and stir, being careful not to over mix. Pour into greased, 9″ round cake pan.
  4. Bake 30-45 min until the centre of the cake bounces back when pressed.
  5. Cool. Slice into two layers.

Filling

  1. In a large mixing bowl, beat 1/2 cup sugar and egg yolks until creamy.
  2. Add cream cheese, yogurt and vanilla, stir until sugar dissolves.
  3. In a medium bowl, whip cream until light and fluffy. Add 1/4 cup sugar. Fold into yogurt mixture.
  4. Soak gelatin leaves in cold water.
  5. Remove gelatin from the water. In a small heat resistant bowl, melt gelatin over a small saucepan of boiling water.
  6. Remove from heat and add a cup of the yogurt mix. Stir until combined.
  7. Add gelatin mixture to yogurt mixture. Stir until combined.

Assembly

  1. In a 9″ springform pan, place a slice of sponge.
  2. Brush sponge with Kirsch.
  3. Pour in the yogurt filling.
  4. Top with another slice of sponge.
  5. Cover and chill at least 4 hours.
  6. Garnish the top with whipped cream and fruit.

Yield 8 servings