Meyer lemon curd, Earl Grey compressed citrus, vanilla meringues, coconut whip, angel food cake, mango bergamot sorbet and Fiori di Sicilia pearls by Meg Galus, Pastry Chef, Boka Restaurant Group, Chicago, IL.
Yield: about 20 portions
Meyer Lemon Curd:
- 7 oz/200 g water
- 3.5 oz/100 g granulated sugar
- 1.76 oz/50 g Meyer lemon juice
- 0.09 oz/2.5 g agar agar
- 1.76 oz/50 g coconut milk
- 0.7 oz/20 g Meyer lemon zest
1.Bring the water, sugar, lemon juice, and agar agar to a boil. Keep at a boil for 1 full minute.
2. Add the zest and pour into container. Let set completely. Place in blender and add coconut milk. Blend until smooth. Pass through fine-mesh strainer.
Earl Grey Compressed Citrus:
- 7 oz/200 g granulated sugar
- 17.6 oz/500 g water
- 0.6 oz/17 g Earl Grey tea leaves
- Citrus (any orange or grapefruit varieties)
1. Bring the sugar and water to a boil. Add the Earl Grey tea and steep for 5 minutes. Strain and cool - rewarm as needed nightly.
2. Segment citrus. Cover citrus with warm syrup and let infuse, then strain.
- 3.5 oz/100 g egg whites
- 7 oz/200 g granulated sugar
- Vanilla paste
Cook egg whites and sugar over water bath until sugar dissolves. Scoop or pipe onto Silpats or parchment paper. Bake in 250°F oven for 35 minutes, or until dry.
- 10.2 oz/290 g water
- 1.76 oz/50 g atomized glucose
- 5.5 oz/155 g granulated sugar
- 1/2 vanilla bean, split and scraped
- 0.35 oz/10 g gelatin sheets
- 17.6 oz/500 g coconut puree
1. Bring the water, sugars, and vanilla bean to a boil. Add the bloomed gelatin and strain. Chill to room temperature.
2. Add coconut puree and hand blend. Fill an Isi container with mixture. Give three charges. Hold in cooler until ready to use.
Angel Food Cake:
- 7.7 oz/219 g egg whites
- 1.6 oz/45 g warm water
- 0.15 oz/4.25 g cream of tartar
- 7.5 oz/213 g granulated sugar
- 0.02 oz/0.6 g salt
- 2.5 oz/73 g cake flour
- ½ Meyer lemon, zested
1. Combine egg whites, water and cream of tartar in bowl of stand mixer. Whip with sugar to medium peaks.
2. Sift dry ingredients and gently fold remaining ingredients into meringue along with zest. Pour into half hotel pan lined with parchment. Bake at 325°F until golden. Cool completely and break into chunks.
Mango Bergamot Sorbet:
- 21.23 oz/602 g granulated sugar
- 8.6 oz/245 g atomized glucose
- 0.35 oz/10 g sorbet stabilizer
- 42.6 oz/1208 g water
- 2.2 lb/1000 g mango puree
- 33 oz/936 g bergamot puree
1. Bring the sugars, stabilizer and water to a boil. Chill.
2. Add puree, hand-blend and churn.
Fiori di Sicilia Pearls:
- 14 oz/400 g mango puree
- 7 oz/200 g simple syrup
- 5.3 oz/150 g water
- 10 drops Fiori di Sicilia extract
- 0.26 oz/7.5 g agar agar
1. Bring mango puree, syrup, water, and agar agar to a boil. Boil for 1 full minute. Add the extract. Let cool a few minutes and transfer to squeeze bottle or syringe.
2. Drop into very cold grapeseed oil. Rinse pearls and hold for three days at most.
- Edible violet petals
- Freeze-dried mandarins
1. Place a few pieces of angel food cake on a plate. Using a squeeze bottle, place dots of lemon curd around the cake. Place a few small piles of cut-up citrus segments near the cake. Spoon some Fiori di Sicilia pearls over the citrus. Sprinkle crushed meringue over the cake pieces.
2. Place two small quenelles of sorbet on top of the cake. Discharge a mound of coconut whip from the Isi near the quenelles. Crush freeze dried mandarin segments, approximately 3 per serving, over the top of the Coconut Whip and sorbet. Garnish with edible viola petals. Freeze dried mandarins, crushed, are used in the plating across the coconut whip and sorbet as a punch of flavor.