Bergamot Clouds, Whipped Lemon Ricotta, Sweet Pea Sorbet & Spiced Golden Syrup

Bergamot Clouds, Whipped Lemon Ricotta, Sweet Pea Sorbet & Spiced Golden Syrup - Recipe Finder

Bergamot Clouds, Whipped Lemon Ricotta, Sweet Pea Sorbet & Spiced Golden Syrup

bergamot-clouds-whipped-lemon-ricotta-sweet-pea-sorbet-amp-spiced-golden-syrup

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef Just Desserts, Season 2, Episode 1, Elimination Challenge, Jack and the Beanstalk

Ingredients

Clouds:

1000 grams egg whites
1700 grams sugar
1 tablespoons bergamot oil
2 lemons lemon zest

Whipped Ricotta Cream:

1400 grams cream cheese
50 grams honey
300 grams Agave
2 lemons, zested
2 vanilla beans
800 grams ricotta
8 eggs
4 egg whites
200 grams heavy cream
200 grams lemon juice
450 grams heavy cream

Pea sorbet:

1000 grams pea juice
40 grams lemon juice
250 grams honey
Pinch citric acid
Pinch salt
30 grams trimoline

Ginger Treacle:

4 ounces Lyle’s golden syrup
2 ounces ginger juice
2 ounces agave
1 ounce lemon juice
Pinch salt

Candy Floss:

400 grams sugar
20 grams bergamot oil

Directions

Clouds:

1. Combine egg whites and granulated sugar over a bain marie and whisk until 110 F.

2. Whip whites and sugar on medium speed in a Hobart bowl fitted with a whisk attachment. Continue whipping until medium stiff peaks are achieved. At the last minute whip in lemon zest and bergamot oil.

3. Pipe meringues into 1” diameter kisses on a parchment lined sheet tray. Bake 250 degrees F low for 40 minutes.

4. Transfer to freezer.

Whipped Ricotta Cream:

1. Whip cream cheese with honey, Agave, lemon zest and un-scraped vanilla beans in a kitchen aid with paddle. Whip in ricotta. Add eggs, scraping down. Whip in heavy cream and lemon juice.

2. Bake at 200 degrees F for one hour. Chill.

3. Whip 2nd heavy cream to medicine peaks. Fold into ricotta filling.

4. Pipe into bottoms of bergamot clouds.

Pea sorbet:

1. Blend all ingredients in a blender.

2. Freeze according to manufactures instructions.

3. Serve on top of Bergamot clouds.

Ginger Treacle:

1. Whisk all ingredients and drizzle over pea sorbet.

Candy Floss:

1. Combine sugar and oil.

2. Spin in a cotton candy machine according to manufacturers instructions.

3. Serve a few cotton candy threads on top of pea sorbet.