Roasted Garlic Whipped
2 lb of red potatoes
1 stick of butter
1 pint heavy cream
3 cloves of garlic roasted in the oven
until golden brown
Boil potatoes until tender. Remove
from heat and whip together, adding
butter, heavy cream and salt and
pepper to taste.
1 bunch asparagus
Salt and pepper to taste
Cut 2 inches off the end of the
asparagus stems. Blanch in salted
hot water until just tender, then chill.
Sauté in butter and salt and pepper.
8 oz of mascarpone cheese
½ cup of pureed pumpkin
¼ cup of shaved Belgium chocolate
1 package of ladyfingers
1 cup of cold instant espresso
¼ cup of sugar
whipped cream and shaved chocolate
(chef Porter used peppermint whipped
cream and Belgium chocolate in this
Mix mascarpone, sugar and pumpkin
together and place in a piping bag. Dip
ladyfingers in espresso quickly. Place two
ladyfingers on plate and pipe pumpkin
mixture onto ladyfingers, followed by
whipped cream and shaved chocolate.
This light pumpkin
tiramisu will leave a
perfectly sweet finish-ing
touch to the palate.
Produced and Written by Peter Viele
Staging and Supplies by Epic Excursions
Recipes and Food Preparation by Jeffrey
Porter Executive Chef/Owner 22 North
and Port City Pop-Ups