I am really thrilled with this dessert because what is extremely important was that I was able to create a permanent egg foam that wasn’t as sweet as a traditional meringue, and is not cooked in any traditional form. Typically egg meringues are very sweet as they are more sugar than egg whites, but this
Hibiscus poached aloe and kalamansi lime sorbet. Aloe is one of the most intriguing ingredients I’ve worked with. It’s clear like water. A bit slimy (easily resolved by soaking in a limestone and water bath for 12 hours, or, more traditionally with an ingredient known as “tequesquite” an alkaline rock made up of baking soda,
It’s a spiral kind of day at the lab. Clockwise from top left: 50% butter brioche and charcoal brioche / 60% buckwheat country bread / pain brié de calvados (that was scored by hand, not rolled up) and plain brioche, also hand scored.
Olive oil gummy bears in dark chocolate with fleur de sel. This chocolate is poured and crystallized directly in the packaging it will be sold in. The metal is food safe. Streamlining packaging is crucial for saving time and money, but it has to be done well.
Light yuzu mousse / milk chocolate Chantilly / lychee sablé Breton / meringue kisses. A great technique here is piping meringues directly onto colored cocoa butter transfer sheets as it transfers into meringue as well as chocolate.