A molecular approach to brunch featuring vacuum-compressed berries, saffron-infused foam, and hyper-aerated soufflé structures.
4 plates
Ingredients:
- 4 – Organic Egg Yolks (tempered to room temperature)
- 6 – Egg Whites (chilled)
- 50g – Cake Flour (sifted 3 times)
- 40g – Castor Sugar
- 1 tsp – Persian Saffron Threads (high-grade)
- 1 – Vanilla Bean (scraped for seeds)
- 250ml – Heavy Cream (for saffron foam)
- 100g – Manuka Honey (UMF 20+)
- 20ml – Aged Sherry Vinegar
Speciality Items:
- Induction Cooktop Need it? Click here to start cooking
- Food Processor Need it? Click here to start cooking
- Gourmet Whip Need it? Click here to start cooking
- Vacuum Sealer Need it? Click here to start cooking
- Offset Spatula Need it? Click here to start cooking
- Saffron Threads Need it? Click here to start cooking
- Gold Flakes Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Honeyed sweetness and apricot notes mirror the Manuka gastrique.
The acidity cuts through the creamy saffron foam and rich egg yolks.
Steps:
- Prepare the Compressed Berries and Saffron Foam.
- Bloom the saffron threads in 10ml of warm milk for 15 minutes.
- In a copper bowl, whisk egg yolks with the saffron milk and vanilla seeds until pale and ribbon-like.
- Gently fold the triple-sifted cake flour into the yolk mixture.
- In a separate ultra-clean bowl, whisk chilled egg whites and castor sugar to a 'stiff-bird-beak' peak.
- Using a silhouette motion, fold the whites into the yolk base in three stages to maintain maximum aeration.
- Set the induction cooktop to exactly 165°C.
- Place non-stick ring molds on the surface and pipe the batter until 3/4 full.
- Add 5ml of distilled water to the pan and cover immediately with a heavy lid to create steam convection.
- Cook for 6 minutes, flip with the offset spatula, and cook for an additional 3 minutes.
- Prepare the Manuka Honey Gastrique.
- Plating: Stack three pancakes in the center of a chilled stone plate.
- Discharge a perfect quenelle of saffron foam from the iSi Whip onto the crown.
- Arrange compressed berries and dehydrated honeycomb around the base; finish with 24k gold leaf.
Compressed Berries
Ingredients:
- 200g – Wild Raspberries
- 10g – Elderflower Syrup
Steps:
- Place berries and syrup in a vacuum bag.
- Seal in a Chamber Vacuum Sealer at maximum pressure to alter cell structure.
- Chill for 20 minutes before serving.
Manuka Honey Gastrique
Ingredients:
- 100g – Manuka Honey
- 20ml – Aged Sherry Vinegar
Steps:
- In a copper saucier, combine honey and vinegar.
- Reduce over medium heat until it achieves a thick 'nappe' consistency.
Saffron Foam
Ingredients:
- 250ml – Heavy Cream
- 10ml – Saffron Milk
Steps:
- Mix ingredients and pour into Gourmet Whip.
- Charge with two N2O cartridges and shake vigorously.
- Hold in a 4°C water bath.
More Info
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