Recipes
Whip the egg white while adding the caster sugar and the egg whites powder, alternating with the lime juice.
When it is fully whipped, add the sieved icing sugar.
Bring all the ingredients to the boil, let set and freeze in Pacojet® bowl.
Blend with the Pacojet® machine.
Bring to the boil the blackcurrant puree and at 60°C, add the caster sugar with pectin NH.
Leave to cool and blend.
Mix all the ingredients together into a dough. Separate the dough into balls, with 5 g for one ball.
Poached into boiling water and cool down in ice water.
Keep in the yuzu syrup.
Bring to the boil both the sugar and the water.
Leave to cool. Add the yuzu puree, and mix well.
Soak the gelatin with the cold water. Bring the cream, the water, the caster sugar to boil.
Add gelatin and mix with the chestnut spread.
Soak the gelatin with the cold water. Heat the cream with the vanilla beans, pour over the mix egg yolk with caster sugar.
Cook up to 84°C and add the soaked gelatin. Leave to cool down and pour over the cassis confit.
Leave to freeze.
Mix together the cold cream with the caster sugar.
Whip in a mixing bowl.
While mixing cover the bowl with a plastic film in order to keep the cold air inside the bowl for an optimum whipping rate.
Cream the butter and the icing sugar.
Add half of the tempered egg white.
Add the flour and finish with the remaining of egg white.
On a plate pipe a large dot of whipped cream and secure a upside down meringue dome.
Pipe inside the blackcurrant sorbet and cover with the cigarette paste snowflakes decoration.
Place over the glazed vanilla curd.
Pipe over the glazed vanilla curd in a mountain motion the chestnut cream and around it some dotes of whipped cream that represent clouds.
Add some dotes of blackcurrant sauce, candied chestnut pieces and a gold leaf at the top.
At the front of the Mont-Blanc, pipe some dotes of whipped cream that represent the clouds, more blackcurrant sauce, frozen blackcurrants, and some yuzu mochi.
