Page 39 - NA_3_5_2009

Basic HTML Version

37
(Light lychee mousse, Italian meringue)
– bring the sugar and water to 121
°
C.
Just before the temperature is reached,
start beating the egg white with whisk
attachment. Once syrup reaches the
desired temperature, pour the syrup over
the egg white while beating in a steady
stream to make an Italian meringue.
8 – 12.
(Korean yuzu jelly) – Bring the water and
yuzu jelly to a boil, remove from heat
and add the gelatin until it dissolves. Pour
over a tray, line the surface with a plastic
film and set aside in a chiller until the
jelly is set.
2.
1.
3.
4.
6. 5.
7. 8.
10.
9.
12.
11.
(Light lychee mousse) – Heat up some
lychee puree. Melt the gelatin sheets in
the microwave. Add the gelatin to the
lychee puree and stir into the whipped
cream followed by the lychee liquor.
When this mixture is homogenous, fold
in the Italian meringue. Set aside at room
temperature.