HomeRecipesInfinity - Geometrically Inspired by Bobby Cortez

Infinity – Geometrically Inspired by Bobby Cortez

I was inspired to create this dessert by the geometric shape of the infinity symbol and its various mathematical and spiritual meanings. My interpretation felt natural in an even more minimal form.

Yield: 10 servings

Domori Porcelana Cream

  • 265 g milk
  • 265 g heavy cream
  • 30 g granulated sugar
  • 75 g egg yolks
  • 30 g raw honey
  • 200 g Domori Porcelana chocolate 70%
  • 3 g gelatin sheets, bloomed and squeezed dry

1. In a saucepan, combine the milk, cream and sugar and bring to a boil. Remove from the heat.

2. Whisk the egg yolks with the honey until light and foamy.

3. Strain the cream mixture into the egg yolk mixture. Return to the heat and cook as for a crème anglaise (183°F/84C). Next, rapidly whisk the hot mixture while adding the chocolate in 3 increments. Add the gelatin, then whisk vigorously and strain.

4. Place a honeycomb-shaped stencil on the bottom of a desired container. Next, pour the chocolate over the stencil in the container so that it is approximately 1/3ʺ (0.85 cm) thick, and refrigerate for at least 5 hours.

Blackberry Leaf Gelée

  • 50 g spring water
  • 3g dried blackberry leaves
  • 3 g gelatin sheets, bloomed and squeezed dry
  • 25 g organic honey
  • 200 g organic blackberry purée

1. Bring the spring water to a temperature of 185°F (85°C), then add the blackberry leaves. Allow to steep for 7 minutes.

2. Strain, then mix in the soaked gelatin and whisk to melt thoroughly. Place in a blender with the honey and blackberry purée. Blend thoroughly and pass through a fine mesh strainer. Pour on top of the chocolate at 104°F (40°C) at 1/3 inch thick. Refrigerate for at least 4 hours.

Duck Fat Chocolate Biscuit

  • 160 g organic einkorn all-purpose flour
  • 40 g Domori cocoa powder
  • 2 g baking powder
  • 2 g sea salt
  • 55 g duck fat, room temperature
  • 71 g unsalted butter, room temperature
  • 80 g squash blossom honey
  • 50 g granulated sugar
  • 73 g whole egg, whisked

1. Preheat oven to 340°F (180°C).

2. Combine the flour, cocoa powder, baking powder and salt in a medium bowl and set aside.

3. In a mixer fitted with the paddle attachment, cream together the duck fat, unsalted butter, honey, and sugar on high speed for 5-6 minutes, or until light. Add the beaten egg and mix until combined. While mixing at low speed, add the dry ingredients and mix just until combined.

4. On a baking tray lined with parchment paper, roll out or spread a layer of the dough approximately 1/4ʺ (0.6 cm) thick across the tray. Refrigerate for 30 minutes or freeze for 12 minutes.

5. Next, cut out desired geometric shape. Transfer over to a new baking tray with a silicone baking mat. Place a piece of parchment paper on top of the shapes and bake for 8-9 minutes, or until the edges are slightly firm. It should still be a bit soft throughout. Remove and cool completely. Use a stencil or cut out desired shape and keep covered.

Dried Pine Powder

  • 50 g fresh pine leaves
  • 20 g Italian parsley

1. Preheat oven to 175°F (79°C).

2. Wash and dry the pine leaves and parsley. Place in the oven for 2 hours, or until completely dry.

3. Place in spice grinder in batches together and pulse to a powder. Keep in a container with silica gel.

Wild Juniper

  • 5 g fresh-picked wild juniper, crushed and placed in a cheesecloth pouch
  • 60 g fresh or frozen blackcap raspberries
  • 50 g fresh or frozen raspberries
  • 30 g spring water
  • 30 g organic honey

1. Place all ingredients in a medium saucepan and bring to a boil; reduce to a simmer. Cook for 10 minutes, then remove from the heat.

2. Remove the juniper berries and purée to a fine purée. Return the purée clean saucepan and reduce to thicken slightly. Place in a container and refrigerate for 2 hours.


Fresh Origins Borage Blossom

1. Remove the chocolate/blackberry leaf combination from the refrigerator. Invert the contents and peel off the honeycomb stencil.

2. Cut out desired geometric shapes and stack on top of the chocolate biscuit.

3. Lightly dust the top of each one with the pine powder and place on a plate. Finish with a large dollop of wild juniper berry sauce and borage blossom. Serve cold.

Photos by Bobby Cortez

(This recipe appeared in the Winter 2024 issue of Pastry Arts Magazine)

About Bobby Cortez

Bobby Cortez, a chef turned food artist and photographer, found his passion in pastry after training in France. He’s known for his minimal yet adventurous style, drawing inspiration from conceptualizing dishes. Currently, he’s exploring forest flavors. Cortez advises bulk preparation of ingredients and embracing creativity, influenced by Albert Adria’s philosophy of creating multiple desserts from the same ingredients.

Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.