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Recipes, Winter

Bombe Alaska with Nougat Glacé – Joey Sergentakis

Rhubarb Sorbet

 

Water                                       250g

Glucose Powder                      50g

Sugar                                       200g

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

 

 

Nougat Parfait

Glucose Syrup                        10g

Honey                                     20g

Sugar                                       35g

Water                                       15g

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.

 

 

 

 

Meringue

 

Egg White                                100g

Sugar                                       250g

Water                                       62.5g

 

-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 Dacquoise

 

Almond Powder                      140g

Icing Sugar                               150g

Egg White                                200g

Sugar                                       50g

 

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.

 

Rhubarb Juice

 

Rhubarb                                  1000g

Water                                       500g

 

-Cook the rhubarb and water over medium heat

 

Rhubarb Reduction

 

Rhubarb juice                          200g

Agar Agar                                2.5g

Sugar                                       20g

 

-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.

 

To finish;

-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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