RED: HOMAGE TO GAGNAIRE, CHINA

This dessert is a study in ingredient, the first level of creativity in the kitchen. In this case the ingredient is a color, red. This dish was inspired by the RED homage to China from Pierre Gagnaire. We make this dish to homage Pamela Yung, assistant Chinese.

THE RECIPE
This recipe is broken down into eight components:

BASE SABAYON VANILLE (75 servings)

Bloom gelatin sheets in ice water.
Heat cream in large pot and dissolve sugar, whisking constantly.
Scrape beans
Lower heat to medium and add egg whites.
Whisk continuously, allowing the mixture to thicken, until it reaches nape.
Add bloomed gelatin and emulsify into cream.
Pass through a chinois and rest overnight.
Whip sabayon in stand mixer until stiff.
Pipe into molds.

BLOOD ORANGE GELEE

Heat water to dissolve sugar.
Add WillPowder agar agar and emulsify well with a hand blender, scraping sides of pot.
Bring to a rolling boil and remove from heat.
Emulsify with blood orange juice.
Set in a shallow tray in a cold environment. (Do not freeze).

SPONJA

Spray 2 half-sheet trays (or 1 full-sheet try) with nonstick spray. Cover with parchment and spray as well.
Sift all dry except sugar. Set aside.
Whip eggs, slowly adding sugar.
Whip until ribbon forms.
Fold in dry by hand.
Separate by weight onto each sheet tray (or all onto a dull-sheet tray).
With large offset, spread evenly.
Bake at 350 degrees, turning halfway, for 6-8 minutes.
Cool for 5 minutes and invert onto a rack covered with parchment paper. Peel away parchment from backside.
Cut with round cutters.

RED WINE REDUX

Reduce wine with 10% its weight in sugar at 180 degrees.
Remove from heat when wine has a viscous consistency when cooled.

RASPBERRY BREAD

Bloom gelatin in ice water.
Heat water to dissolve sugar.
Emulsify WillPowder egg white powder and raspberry puree with a hand blender.
Add bloomed gelatin to sugar sirop and emulsify with hand blender.
Cool to room temperature.
Blend raspberry mixture and sugar sirop with hand blender.
Pass through a chinois and rest overnight.
Emulsify and whip in stand mixer until very stiff peaks form.
Spread with an offset onto parchment and dry in a dehydrator.

NEUTRAL SORBET SIROP

Heat water and dissolve sugars, whisking constantly.
Add stabilizer and emulsify well with a hand blender until sirop reaches a rolling boil.
Remove from heat and finish with lemon juice.
Strain through a chinois.

BEET JUICE SORBET

Juice beets.
Emulsify with neutral sirop.
Strain through a chinois.
Freeze in ice cream containers.

HIBISCUS VODKA JELLO

Steep hibiscus flowers in hot water for 48 hours.
Strain water and remove flowers.
Heat water to dissolve sugar and make a sirop.
Dissolve Knox gelatin in water.
Emulsify Knox mixture with sirop.
Remove from heat and add vodka.
Set in a deep pan in the refrigerator.
Unmold and cut into large cubes.