Hydrate the gelatin leaves in ice water. Heat half of the purée and dissolve the gelatin leaves, add the remaining purée and leave to set to a gel consistency. In a mixer, whip the egg whites to stiff peaks, adding the castor sugar in parts to create a meringue. Then, using a different container and the same mixer, whip the cream to soft peaks. Fold the gel into the meringue in 2 parts. Fold the whipped cream in last in 2 parts. Pipe into 8 spiral moulds,
In a mixer, whip the egg whites until stiff peaks form, adding the castor sugar in parts followed by the cream of tartar. Colour the meringue with the black colouring before folding in the tant pour tant. After folding in the tant pour tant, fold in the icing sugar. Transfer the mixture to a piping bag with a round nozzle. Pipe
In a pot, heat the cream. Place the chocolate into a bowl and pour the warmed cream over it. Add the glucose, and blend with a stick blender. Cool to 35°C. Once cool, use a stick blender to blend in the butter, flavouring and colouring. Allow to crystallise. Transfer to a piping bag with a round nozzle. Use
To assemble, arrange each plate as desired, or as shown in the photo. Use a litchi mousse spiral, a macaron filled with liquorice ganache, a quenelle of litchi sorbet, black liquorice sponge, a shard of black sesame pulled sugar and half a fresh litchi.
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