sticky recipe

Brown Sugar Butter

  • 175 g Brown Sugar
  • 110 g Buter
  • 120 g Double Cream
Heat all ingredients to dissolve.

Vanilla Anglaise

  • 2 cup Heavy Cream
  • 2 cup Half and Half
  • 226 g Sugar
  • 175 g Egg yolks
  • 1/2 vanilla bean
Scald the heavy cream and half and half with the vanilla bean and half the sugar. Mix the yolks and rest of the sugar together. Temper the yolk mixture with the cream mixture and cook to 180 degrees F. Strain and chill.

Sodium Alginate Bath

  • 750 g Water
  • 3.75 g Sodium Alginate
Mix to combine.

Anglaise Sphere

  • 500 g Anglaise
  • 5.5 g Calcium Lactate
Mix well to combine. Freeze in sphere molds. Place in Alginate bath for 10 to fifteen minutes until a skin is formed. Once the skin is formed the spheres go back into the anglaise until ready to use.

Black Coco Soil

  • 100 g Hazel nuts – toasted
  • 150 g 10x Sugar
  • 50 g Maltodextrin
  • 15 g Black coco powder
Grind ingredients together until “crumbly.”

Hazelnut Sponge Cake

  • 220 g Hazelnut praline
  • 190 g Egg Whites
  • 3 Dates
  • 10 g Coffee extract
  • 5 g Vanilla extract
Pit the dates and puree all the ingredients in a food processor until smooth. Pour into a iSi siphon and charge twice with N2O. Chill. Fill a microwave safe plastic cup a quarter full and microwave for 35-50 seconds depending on the microwave.
  • Assembly

    - Spoon about an ounce of anglaise in the center of a slightly concave plate (so the sauce doesn’t go everywhere)
    - Rest a sphere in the sauce
    - Cook the cake at the last second
    - Gently rip the sponge cake and lay it over the sphere to hide it for a surprise
    - Douse the cake with the brown sugar butter
    - Lay tuille branches over the cake like fallen branches
    - Spoon small piles of coco soil to “crust” the cake
    - Serve right away so the custard is cold, the cake is hot and the soil is crunchy

TARVER KING is definitely ‘king’ of the kitchen at The Ashby Inn & Restaurant in Paris, Virginia. Tarver is an extremely creative chef and stands out as one of my favorite chefs in Northern Virginia. Peering into Chef Tarver King’s background, one would not be surprised to find the title Chef attached to his name. In fact, one might believe it to be a foregone conclusion. Looking back two generations, Tarver’s grandmother was the food editor for Vogue Magazine in the 1960’s. She published multiple cookbooks and contributed to Gourmet Magazine’s cookbook. With a calling to the culinary craft, Chef King began his career at an early age apprenticing for the three-stared chef of La villa Lorraine, Alain Jackmin at his restaurant in Virginia Beach, Le Chambord. Gaining an education in the fundamentals of cuisine under Jackmin, Tarver worked with an outstanding list of acclaimed and accomplished chefs in this country and Europe. His career has included time in the kitchens of Le Bec Fin, The Inn at Little Washington, The French Laundry, The Fat Duck and the Waterside Inn.
Renown of his own came first as the head chef of The Dining Room at The Woodlands Inn & Resort in Sommerville, South Carolina where he and his team achieved the highest recognition from both Mobile and AAA, receiving respectively five stars and five diamonds. He was also named “Grand Chef” by the Relais & Château organization, of which The Woodlands was a recognized member. Esquire Magazine named King as one of its top five chefs to watch. Chef King has been featured and published in numerous periodicals including Wine Spectator, Bon Appetite, and Food & Wine Magazine.