SPIRAL 1.2.3 (PINK)

This dessert was inspired by the mobius house, an incredibly influential design concept from dutch architects UN Studio. The concept of infinity has always been fascinating, and this was the first house that didn’t have a beginning or an end, or any possible delineation of inside and out. The spiral is a nod to Albert Adria (vintage 2005), the yardstick to whom I still measure any pastry in terms of profundity.

THE RECIPE
This recipe is broken down into four components:

GRAPEFRUIT SORBET

1. Pulverize in a spice grinder.
1. Boil water to dissolve sugars, cool.
2. Hydrate Willpowder Egg White Powder.
3. Emulsify juice, sirop, whites.
4. Strain, mature 24h.
5. Freeze for paco jet.
6. Process to order.

ROSE/FRAISE COTTON CANDY

1. Mix and process as cotton candy.

CAMPARI MERINGUE

1. Mount whites with sugar.
2. Knock down with campari.
3. Dry 2 hours, form, continue to dry 46 hours.

PINK PEPPERCORN PRAILINE POWDER

1. Boil sugar and water to 121.
2. Sablee peppercorns.
3. Return to clean pan, caramelize.
4. Cool, pulverize in spice grinder.