Page 49 - Food Service Magazine March 2019
P. 49
RECIPE
49
ASSEMBLY
1 tablespoon radicchio jam 10 cumquat halves brown sugar cremeux
1⁄2 teaspoon cocoa powder 3 pieces of meringue
METHOD Placeatablespoonofradicchiojamontothebottomof the bowl and spread into a circle. Top with 8-10 pieces of cumquat. Carefully pipe the brown sugar cremeux around the cumquats, covering them completely. Dust with a small amount of cocoa powder. Using a blow torch, carefully torch one side of the meringue. Working quickly and carefully, shape the meringue in your hand and leave to one side to set. Stick the meringue to the sides of the cremeux.
Lauren Eldridge is the head pastry chef for the Van Haandel Group and its four venues: Stokehouse, Pontoon and Fatto in Melbourne; and Stokehouse Q in Brisbane.
