|
|
| Pate a bombe: |
| • |
225 g. egg yolks |
| • |
150 g. sugar |
| • |
2 sheets gelatin, bloomed |
|
|
| Method: |
| 1. |
Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy. While whipping, cook the syrup over medium-high heat to 248°F and add the gelatin. Continue whipping eggs and quickly stream in the hot syrup. Continue whipping until the pate a bombe is cool and fluffy, about 5 minutes. |
|
|
|
|
| Pear parfait: |
| • |
400 g. heavy cream |
| • |
375 g. The Perfect Purée Pear Puree, thawed |
| • |
2 tbsp. Poire Williams |
| • |
3/4 tsp. citric acid |
|
|
| Method: |
| 1. |
Whip the cream to soft peaks. Combine the purée, liquor, and citric acid. Fold the pear puree into the Pate a Bombe, then fold in the whipped cream. Place in molds and refrigerate to set. |
|
|
|
|
| Fizzy Meringue: |
| • |
citric acid |
| • |
lemon juice |
| • |
gelatin, bloomed |
| • |
whites |
| • |
sugar |
|
|
| Method: |
| 1. |
Warm the lemon juice and add citric acid and gelatin to dissolve. Fill a siphon with the liquid and charge with three NO2 cartridges. |
|
|
|
|
| Concord Grape Sorbet: |
| • |
8 cups concord grapes |
| • |
water, enough to cover grapes |
| • |
2 cups sugar |
| • |
6 g. PreGel ice cream stabilizer |
|
|
| Method: |
| 1. |
Place the grapes, water and sugar to a simmer. Whisk in the stabilizer. Process in a Waring food processer and strain. Freeze in the Bravo ice cream machine according to the manufacturer’s instructions. |
|
|
| To Assemble and Serve: |
|
Place the Pear Parfait on a plate and siphon some of the Fizzy Meringue around the parfait. Quenelle the Concord Grape Sorbet near the parfait. |
