Loneliness transformed from anxiety into calm



  • lonlieness2
  • lonliness1
  • lonliness3
  • lonliness4
  • lonliness5


THE RECIPE

This recipe is broken down into four components:

Praline cashew sponge

Egg whites 104 grams
Praline cashew 100 grams
Egg yolk 67 grams
Sugar 67 grams
Flour 17 grams

Mix all ingredients in a high speed blender.  Strain through a fine mesh sieve.  Fill a whipped cream canister with the mix, and charge with two cartridges.  Allow to rest for 6 hours.  Spray 20 grams of base into a perforated cup, and microwave at 1000 watts for approximately 30 seconds.  Unmold and reserve warm.

Bitter cocoa yogurt

Water 100 grams
Sugar 40 grams
Raw cocoa powder (prefer Big Tree) 40 grams
Cream 10 grams
Greek yogurt, well hung 100 grams

Bring water, sugar, cream, and cocoa to a boil.  Reduce to a syrup.  Allow to cool and mix with yogurt.  Reserve cold.

Cream bubbles 

Cream 250 grams
Milk 125 grams
Water 87.5 grams
Sirop (37.5 grams Water/37.5 grams Sugar) 75 grams
Willpowder sucrose ester 5 grams
Cardamon, Seeds only 1 piece
Vanilla, seeds & pods 1 piece
Torch ginger flower 1 piece

Bring all ingredients to a boil.  Mix well with a hand blender.  Strain through a fine mesh sieve.  Reserve warm and foam a la minute with a hand blender.

Mango petals 

Passion fruit juice 200 grams
Mango puree 200 grams
Sirop (50 grams water/50 grams sugar) 100 grams
Willpowder sodium alginate (medium viscosity) 2.8 grams

Mix all ingredients in a high speed blender.  Strain through a fine mesh sieve.  Spread onto acetate previously cut into the shape of petals.  Dry at 43 Celsius for 3 hours.  Flip over and dry for 3 hours.  Reserve dry.