Pastry Chef Dan Pino
Nineteen (XIX) Cafe, bar and restaurant, The Park Hyatt
5 gelatin leaves
2 1/2 cups milk
2 1/2 cups cream
1 cup sugar
2 1/2 cups stout
Bloom the gelatin in cold water. Combine the milk, cream, and the sugar together and heat to a simmer. Add the bloomed gelatin and stir until dissolved. Chill then add the stout. Pour mixture into an ISI canister whipped cream dispenser and let sit for 5 hours. After five hours charge the canister with 3 charges.
2 pints raspberries
1 tablespoon sugar
Pinch salt (kosher)
Purée and strain 1 pint of raspberries with the sugar and salt.
Toss the second pint of raspberries with the purée.
4 cups tapioca maltodextrin
2 tablespoons tahini paste
Combine both ingredients in a food processor. Mix until
8-ounce block chocolate 73%
Grate chocolate on a box grater to garnish. Serve as shown.