Page 59 - Pastry & Baking Magazine

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2.
Peel xoconostles.
3.
Remove seeds from xoconostles.
4.
Xoconostles, sugar, water, vanilla, cinnamon, and
lime juice poaching in pan.
5.
Ingredients for Strawberry Spheres: strawberry purée
and calcium lactate.
6.
Fill flex mold for Strawberry Spheres.
7.
Drop frozen spheres into alginate bath.
8.
Remove from alginate bath and rinse in cold water.
9.
Put in simple syrup to reserve.
10.
Plating: place Poached Xoconostles in small dish.
11.
Add three spheres.
12.
Add Moscato Reduction.
13.
Place quenelle of Crème Fraîche Ice Cream on top.
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