Burnt Orange 'Meringue' Yield: approximately 225g
50g granulated sugar water, as needed 150g orange juice, strained 2 cloves 50g water 25g sugar 2.5g Versawhip .5g xanthan gum orange zest pistachio dark chocolate couverture
1. Combine the first measurement of sugar with water to moisten in a small saucepan and cook to a medium-dark caramel. Deglaze with the orange juice. 2. Add cloves and slowly reduce to 150g. 3. Remove from the heat, discard cloves, and add the second measurement of water. 4. Combine the remaining sugar, Versawhip, and xanthan gum. Disperse into the liquid and blend well with an immersion blender. 5. Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak. 6. Finely mince the orange zest, pistachio, and chocolate; gently fold into the 'meringue'
Michael Laiskonis Workbook www.mlaiskonis.com January 2009