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Soda’licious
Recipe by Reece Hignell
Try Reece Hignell's bubbly Soda'licious dessert!
- Steps
- Ingredients
Ingredients
Blood Orange Sorbet
Meringue Bubble Nest
Vanilla Gelato
Candied Ginger Gel
White Chocolate Powder
Blood Orange Pearls
Bubbly Fruit
Soda Foam
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Steps
- Preheat the oven to 100°C.
- Prechill an ice cream machine.
- Prechill a blast freezer to -40°C.
- For the Blood Orange Sorbet, combine all the ingredients in a saucepan. Cook on a medium heat until it reaches 80°C, stirring constantly. Remove from heat.
- Pour the mixture into the cannister of a micro-puree machine (FRXSH Mousse/Pacojet) and allow to cool for 20 minutes before placing into the blast freezer. Freeze for 2 hours until solid.
- When frozen, prepare the mixture in the micro-puree machine and process until smooth and creamy. Or alternatively, place the gelato in an ice cream machine when cooled and churn.
- Fill at least two cavities of 40mm diameter silicon dome mould and use an offset spatula to smooth the top. Place in the freezer.
- For the Meringue Bubble Nest, place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, whisk until soft peaks form. Gradually add caster sugar while whisking, until stiff peaks form.
- Fold in the blood orange powder and transfer to a piping bag with a 1cm round nozzle.
- Place an upturned 70mm diameter silicon dome mould onto a baking tray and lightly grease the surface. Pipe overlapping teardrops in concentric circles to look like bubbles, starting at the bottom and finishing at the top. Prepare two domes like this.
- Bake for 1.5-2 hours until crisp.
- For the Vanilla Gelato, combine all the ingredients in a saucepan and blend with a stick blender.
- Heat the mixture over medium heat, stirring constantly, until it reaches 80°C. Remove from heat and allow the mixture to cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn until it reaches a smooth, creamy consistency.
- Fill the cavities of at least two 40mm diameter silicon dome moulds. Use an offset spatula to smooth the top. Place in the freezer.
- For the Candied Ginger Gel, finely dice the crystalised ginger.
- In a small saucepan, combine the ginger, water, lime juice, and lime zest. Sprinkle the agar agar over the mixture and stir to combine.
- Place the saucepan over a medium heat and bring the mixture to a simmer. Once the mixture reaches a simmer, reduce the heat to low and let it cook for 2-3 minutes, stirring constantly. Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Pour the mixture into a shallow dish and place in the fridge for 40 minutes or until set.
- Once the gel has set, remove from the dish and transfer to a stick mixer cannister. Blitz the gel until it reaches a smooth pureed consistency, making sure to move the blender around to ensure all pieces are evenly blended. Transfer to a piping bag.
- For the White Chocolate Powder, place the white chocolate in a microwave-safe bowl and melt in 30 second increments. Stirring each time.
- Place the tapioca maltodextrin in a blender or food processor. Slowly add the melted white chocolate into the blender
- Pulse the blender in short bursts until the melted white chocolate and tapioca maltodextrin are thoroughly combined and the mixture resembles a fine powder. Add freeze dried fruits and blend until combined.
- To assemble the sorbet and gelato spheres, remove the frozen domes from the moulds in the freezer. Place a sorbet dome on top of a gelato dome and gently press together. Make two spheres and place back into the freezer until required.
- For the Blood Orange Pearls, bloom the gelatine in a bowl of cold water.
- Place water, sugar and zest and puree into a saucepan and bring to the simmer. Remove from the heat and allow to cool slightly.
- Squeeze excess water from the gelatine and add to the saucepan, whisk until dissolved. Add cream and stir again then transfer to a squeeze bottle.
- Carefully squeeze drops of the mixture into bowl of liquid nitrogen to freeze. Allow the pearls to harden then scoop out with a slotted spoon and place onto a lined tray. Store in the freezer until required.
- For the Bubbly Fruit, using a small melon scoop, remove round even balls from both the nashi and orange. Place into a jug and add the creaming soda to infuse for 30 minutes.
- For the Soda Foam, pour the creaming soda into a stick mixer cannister. Sprinkle the soy lecithin over the surface of the creaming soda.
- Use a stick mixer to blend the mixture until foam forms on the surface. Hold the mixer on an angle to encourage the bubbles and continue blending until the foam reaches the desired consistency and volume.
- Once the foam has formed, scoop it off the top of the container and set aside. (Note: the flavourful foam can be used as a topping for desserts or drinks)
- To assemble, prepare two bowls for assembling the dessert.
- Place some bubble fruit in the centre of the bowls. Pipe a layer of the ginger gel over the fruit and add the blood orange pearls.
- Add the white chocolate powder over the top to cover evenly and create a nest to place a sorbet and gelato sphere onto.
- Place the meringue shell on top of the sphere and spoon foam around the meringue shell for added texture and flavour
