Page 38 - NA_3_4_2009

Basic HTML Version

36 Pastry & Baking
North America
Asian Fusion
12.
13.
14.
11-15 (sweet olive oil)
Warm the olive oil in a pot to 45
º
C. Add glice,
stir and dissolve. In a microwavable container,
warm syrup to 50
º
C, add sucro, stir and
dissolve. Using an immersion blender set at
low speed, pour the olive oil into the syrup in
a slow and steady stream while blending at
the same time. Set aside at room temperature
till needed.
16-20 (assembly)
Stir the passion fruit mango mixture, if need to, warm up slightly in
the microwave. Spoon this mixture into calcic solution (1000g water,
5g calcic mixed together with an immersion blender), and leave for 1-
2 minutes till a very delicate skin forms. Fill the siphon with another
N2O charger, pipe onto a plate to resemble egg white. Remove the
“egg yolk” with a slotted spoon and rinse off the CALCIC solution
with ice cold water by dipping the “egg yolk” into it. Place the egg yolk
in the center of the “egg white”. Drizzle the “olive oil” over the egg.
11.
16.
15.
18.
17.
20.
19.