Tim Dahl

615 W Randolph St
Chicago, IL 60661
(312) 377 2002

619 W Randolph St
Chicago, IL 60661
(312) 715 0708

Pastry Chef Tim Dahl

Blackbird and Avec | Chicago

Toasted Gingerbread with Apples, Juniper, Sheep's Milk Yogurt and Cider Sorbet

Pastry Chef Tim Dahl of Blackbird and Avec– Chicago, IL
Adapted by StarChefs.com

Note: The cider broth recipe below creates more broth than is needed for the gingerbread. Dahl makes enough for a few batches, and makes a fresh gingerbread cake every day. He uses honey crisp apples because of their large cell structure.

Yield: 12 Portions (with extra sorbet, broth, sauce)


    Cider Broth:
  • 4 grams green cardamom pods
  • 12 grams cinnamon sticks
  • 8 grams green coriander
  • 4 grams grains of paradise
  • 8 grams juniper
  • 8 grams star anise
  • 16 grams fresh ginger
  • 2 grams lemon zest
  • 2000 grams apple cider

    Gingerbread Sponge:
  • 255 grams all purpose flour
  • 30 grams rye flour
  • 140 grams sugar
  • 200 grams brown sugar
  • 12 grams ground Korintji cinnamon
  • 16 grams ground ginger
  • 12 grams baking powder
  • 4 grams salt
  • 120 grams rice bran oil
  • 240 grams cider broth
  • 85 grams egg yolks
  • 285 grams egg whites
  • 115 grams sugar

    Cider-Yogurt Sorbet:
  • 738 grams sugar
  • 162 grams atomized glucose
  • 10 grams ice cream stabilizer
  • 6 grams salt
  • 1206 grams apple cider
  • 900 grams sheep’s milk yogurt

    Apple Sauce:
  • 225 grams sugar
  • 250 grams water
  • 4 grams juniper, toasted
  • Juice of 1 lemon
  • 1000 grams honey crisp apples

    Juniper Syrup:
  • 200 grams water
  • 400 grams sugar
  • 30 grams juniper
  • 500 grams Bombay Sapphire
  • 1000 grams honey crisp apples

    To Assemble and Serve:
  • Butter
  • Crumbled feta cheese
  • Micro cilantro

For the Cider Broth:
Toast the spices until they become fragrant. Add the cider and bring to a boil. Steep the mixture overnight and strain through a chinois.

For the Gingerbread Sponge:
Line a half-sheet pan with a Silpat. Sift the flours, sugars, spices and baking powder together and reserve. Combine the oil, broth and yolks and mix until well incorporated.  Gradually add the dry ingredients and mix until smooth. Whip the egg whites with the remaining sugar to soft peaks. Fold the whipped egg whites into the yolk and flour mixture. Spread the batter evenly over the half-sheet pan and bake at 375°F for 25 minutes.

For the Cider-Yogurt Sorbet:
Combine all of the dry ingredients. Heat the cider to 40°C. Mix in the dry ingredients and heat the mixture to 85°C. Cool rapidly to 20°C and let mature overnight (refrigerated). Mix the syrup into the yogurt with an immersion blender. Freeze the sorbet mix in an ice cream machine.

For the Apple Sauce: 
Prepare a syrup with the sugar, water, juniper and lemon juice. Peel, core and poach the apples in the hot syrup until tender. Remove the apples from the liquid and puree in a Vita-Prep, adjusting the consistency with additional syrup if needed.

For the Juniper Syrup and Apples:
Bring the water, sugar and juniper to a boil. When the syrup is cool, add the gin. Cut the apples into a uniform dice. Vacuum seal the apples with the juniper syrup and let rest for a minimum of 4 hours. 

To Assemble and Serve:
Cut gingerbread into serving portions and toast in a pan with butter. Spread the warm apple sauce across the plate and place the gingerbread on top. Place the apples to the side of the gingerbread and garnish with crumbled feta and micro cilantro. Finish with a quenelle of the cider sorbet on top of the cake.

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   Published: April 2008