A Michelin star dessert 😳
*Fresh raspberries, strawberries, figs, currants, blackberries, kiwis, mint, kumquats, edible flowers...
Beat egg whites and granulated sugar on a water-bath until temp reaches 121ºF/55ºC. Continue beating using stand mixer on high speed until it cools down. Fold in nuts and orange confit with a spatula. Divide into small portions and bake at 190ºF/90ºC for about 2 hours. Turn oven off and let dry out. The meringue should remain white. Store in tight sealed containers in a dry place.
*Gelatin is a good alternative for sorbet stabilizer; it prevents from ice crystals to form upon frozen. Soak gelatin in cold water to soften, and drain. Bring a boil, water, sugar, corn syrup. Remove from the heat, stir in gelatin; let cool. Add fruits, lemon juice; blend well and refrigerate overnight. Process in an ice cream maker according to the manufacturer's recommendations. It should take about 25 minutes.
Blend all ingredients together and fill canister a pint/0.5L. Pressure with 2 x N2O Cartridges. Chill. Fill a paper cup half way through and microwave for 45 sec. Let cool and remove paper. Store in the refrigerator in freezer bag.
Boil water, sugar and zest. Add limoncello and melted gelatin; mix well and strain. Freeze and cut into desired shapes.
Soak gelatin in cold water to soften, and drain. Beat eggs along with sugar, zest and lemon juice, and bring to boil; whisking constantly. Turn off heat and add gelatin. At 131ºF/55ºC, throw in butter and blend well. Let cool, fill up silicon shapes and freeze.
Soak gelatin in cold water to soften, and drain. Whip heavy cream to medium-firm peaks; chill. Cook sugar and water to 250ºF/121ºC. Beat yolks and pour in hot syrup in thin stream; continue beating on high speed until cool. Add lemon juice and zests, and melted gelatin. Add whipped cream. Fill up some small spheric silicon shapes and freeze. Use leftover to make larger sizes for backup desserts if desired.
Cook raspberry with a tablespoons of corn syrup and sugar to taste. Add lemon juice, blend and sieve. Keep refrigerate for up to a week. It can be stored in the freezer for weeks.
Slice a few kumquats and lemonquats, remove seeds and cook in limoncello and sugar until reduced by half; about 10 min. Do not over cook. Chill.
The art of plating begins now!..Draw a straight or half-moon line with the raspberry coulis. Place the frozen lemon crémeux first (it will soften quickly). Arrange fresh fruits neatly, pieces of fluffy sponge, jelly and the frozen parfait. Serve with a quenelle of raspberry sorbet. Enjoy!