12 pieces Frozen Meringue Mandarin-Vodka Gel and Puree Mandarin Ice 3 kumquats thinly sliced and seeded Murray River salt Frozen Meringue 200g egg whites 20g sugar 2.4g angostura bitters Salt to taste
Mandarin-Vodka Gel & Puree 400 g mandarin juice 100 g vodka Salt and lime juice to taste 7.9 g sheet gelatin for siphon, softened in cold water 9.5 g sheet gelatin for gel, softened in cold water Mandarin Ice 1/2 Liter mandarin juice lime, citric acid, salt to taste
Frozen Meringue Mix all ingredients. Season with salt. Pour into a chilled siphon. Charge with 2 NO2 chargers. Spread thickly onto a frozen half sheet tray lined with parchment paper. Immediately freeze in -10 degree freezer until hard Once frozen, dice into ½” squares on a frozen cutting board. Place immediately back into freezer.
Mandarin-Vodka Gel & Puree Mix all ingredients except gelatin Season to taste with lime and salt Separate seasoned juice in half
Gel Heat a small amount of the first half of the juice, add 9.5g gelatin, and stir to dissolve. Add gelatin mixture back into juice Cool in a metal bowl set in an ice bath. When set, refrigerate.
Puree Heat a small amount of the second half of the juice, add 7.9g gelatin, and stir to dissolve. Add gelatin mixture back into juice Cool in a metal bowl set in an ice bath Once liquid is fully set, add to a cold siphon bottle Charge with 2 CO2 chargers and refrigerate Mandarin Ice Place a shallow metal pan in -10 deg C freezer Season mandarin juice with lime, citric acid and salt. Pour the seasoned liquid into the frozen metal pan Place in a freezer for 45 minutes After 45 minutes, use a cold fork to break up the ice Repeat steps 4 and 5 until ice is firmly frozen into semi-coarse, crunchy granules
Place 3 pieces of diced meringues in the center of a frozen bowl Place 3 small dots of mandarin puree between each meringue Place 3 small pieces of mandarin gel on top of and around the meringue Add 8 slivers of kumquat to the gel Cover with a thin layer of mandarin ice Sprinkle a few grains of Murray's pink river salt on top
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