Bombe Alaska with Nougat Glacé – Joey Sergentakis
Glucose Powder 50g
Rhubarb Juice 1000g
Lemon Juice 100g
Sorbet Stabilzer 10g
-Combine the water,glucose powder,sorbet stabilzer and sugar in a small pot and whisk to combine
-Cook the mixture until the syrup comes to a simmer
-Combinc the syrup with the rhubarb juice and lemon juice
-place in paco jet and turn
Glucose Syrup 10g
Egg White 60g
Dry Fruit 10g
Mixed Nut 24g
Whipped Cream 160g
-Dissolve the sugar and water in a pan and boil to 124 degrees to make a sugar syrup
-In a standing mixer at the egg white then pour the sugar syrup and whisk the mixture to stiff peaks.
-Take the dried fruit and nuts and then pour into the egg white mixture and whisk until combined.
– In a bowl whisk cream to form soft ribbons and then fold into the egg white mixture.
Egg White 100g
-Combine the water and sugar in a pan and boil to 120 degrees.
-In a standing mixer add the egg white then pour the sugar syrup and whisk the mixture to stiff peaks.
Almond Powder 140g
Icing Sugar 150g
Egg White 200g
–Firstly sieve the almond powder and icing sugar together.Then whip egg white with the sugar and the second amount of icing sugar to form a firm meringue.Fold the Meringue into the almond mixtur and spread 7 mm onto a silpot .Bake at 175 C for 20 mins or until cripy when cool.
-Cook the rhubarb and water over medium heat
Rhubarb juice 200g
Agar Agar 2.5g
-Pour the rhubarb juice into a medium saucepan over medium heat .Add the agar and sugar and bring to the boil.
-Boil for 1 minute and strain the juice through a chinois into a container.Refrigerate for 3 hours until set.
-Breeak up the gel with a hand-held blender until smooth.
-using a half dome mold place the nougat parfait in 4 slots
-do the same with the sorbet
-when complately frozen combine together
-top with meringue and burn with torch
The perfect wine:
The aromas of apple blossoms, apricot and hints of warm cinnamon-raisin bread finish with tantalizing flashes of exotic fruit and spice in this Inniskillin Gold Oak-Aged Vidal Icewine. Apricot, mango and strong honeyed figs on the palate complement the bombe Alaska with nougat glacé and rhubarb sorbet of Chef Joey Sergentakis.
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