FULL RECIPES


RECIPE COMPONENTS

 

Willpowder

 

WHITE ALBUM

I developed this concept during the opening period at Cru. I was always obsessed with the white album, and of course, albumin. This dessert celebrates the magic of that mercurial creature, the egg white.

THE RECIPE
This recipe is broken down into three components:

LEMON CLOUD

lemon juice 300ml
water 250ml
sugar 300g
gelatin 2f
water 50ml
Willpowder Egg White Powder 50g

1. Boil water and sugar.
2. Dissolve bloomed gelatin.
3. Hydrate Willpowder Egg White Powder in water.
4. Emulsify egg whites, gel, lemon.
5. Chinois, chill to 4C and mount.
6. Form into cloud and reserve cold.

WHITE COFFEE SABAYON

cream 3l
sugar 450g
egg whites 600g
gelatin 8f
coffee beans 500g

1. Infuse cream cold with coffee.
1. Boil cream and sugar.
2. Cook egg whites to 82C.
3. Dissolve bloomed gelatin.

ROCHER IOGURT MERINGUE

sugar 250g
egg whites 250g
iogurt powder 150g

1. Whip egg whites, adding sugar.
2. Fold in yogurt powder.
3. Pipe onto teflon paper.
4. Dry at 100C for 2h.