Page 40 - NA_3_5_2009

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38 Pastry & Baking
North America
Asian Fusion
14.
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13–18.
(Rose meringue) – Whisk together all the ingredients in
a mixing bowl, strain over a fine mesh sieve, measure out
500ml and pour this mixture into the siphon. Charge the
siphon with 2 N2o chargers and set aside in a chiller until
needed.
19-24.
(Assembly) – Cut the lychee in small pieces. Fill
1
/
5
of the glass, follow by the almond crumble, yuzu jelly,
white chocolate disk, lychee, bearing in mind to make
provisions for the insertion of the straw. This dessert can
be assembled up to this stage and chilled for a further
3 hours at 4-6
°
C to set the mousse properly before serving.
Finally, pipe out the rose meringue from the siphon
around the straw and serve immediately.
23.
24.