| Meringue Strips |
- 140g egg whites
- 210g sugar
- Pinch cream of tartar
- 10g corn
- Make a very stiff meringue with the whites and cream of
tartar, adding sugar slowly. Turn of mixer, sprinkle corn starch on surface of meringue. Whip meringue briefly to incorporate
starch. Place rubber stencil on silpat and spread meringue over stencil with an offset, scraping off any excess. Bake at
200F, low fan for about 15 minutes. Flip silpats, meringue-side down onto counter and peel back silpat while meringues are
still slightly warm. Store in an airtight container.
Yuzu Sorbet (~1qt)
20g milk powder
40g glucose powder
2g stabilizer (optional)
250g yuzu juice
- Combine all ingredients, except yuzu juice, stabilizer and 50 g of sugar, bring to boil. Mix reserved
sugar and stabilizer together thoroughly and whisk into hot sugar syrup. Strain mixture and chill thoroughly. Burr mix
into yuzu juice and spin immediately.
Thai Basil Syrup (~2 fl.oz.)
37g Thai basil
160g light corn syrup
- Blanch and shock basil. Wring out excess water and puree
on high speed with corn syrup for 30 seconds to 1 minute, until syrup is deep green and uniform. Strain through a fine
chinois lined with sports towel, gently weighted down, overnight.
Chocolate Cream (~1 ½ qts, whipped)
224g white chocolate, chopped
- Heat heavy cream until it begins to steam and
bubble just around the edges. Meanwhile burr mix together eggs, whites and sugar until uniform. Temper hot cream into egg
mixture. Return to the heat, stirring constantly until thick and just beginning to lump. Pour hot liquid over chocolate
and burr mix thoroughly. Chill in an ice bath, stirring occasionally until cold. Refrigerate overnight. Whip until lightened
and thick enough to pipe. Do not overwhip or mixture will become graining. Keep cold.
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