ORANGE Creamsicle with Vanilla

ORANGE Creamsicle with Vanilla

ORANGE Creamsicle with Vanilla

Creamsicle with Vanilla

Serves 4

205 g orange juice
0.5 g xanthan gum
20 g sugar
0.5 g citric acid
Blend the orange juice and xanthan gum in a blender on medium speed for 1 minute to
fully hydrate the gum. Blend in the sugar and citric acid until fully dissolved. Reserve the
orange sauce in an airtight container, refrigerated.


Grated zest of ½ orange
2 egg whites
75 g sugar
Preheat the oven to 95°C/200°F. Place the grated zest on a paper towel to blot. Line a
baking sheet with a nonstick baking mat and set aside. Using a stand mixer, whip the egg
whites on medium speed until foamy, about 2 minutes. Slowly add the sugar and continue
to whip to form stiff peaks, about 5 minutes. Remove the bowl from the mixer and gently
fold in the zest. Transfer the meringue to a piping bag fitted with a #802 piping tip. Pipe
the meringue in straight lines onto the prepared baking sheet and dehydrate in the oven
until crunchy, about 1 hour. Let the meringue cool to room temperature. Break the
meringue into 1.3-cm (½-inch) pieces and reserve in a dry, airtight container


2 sheets gelatin
125 g milk
½ vanilla bean, split and scraped
45 g sugar
13 g cornstarch
2 egg yolks
30 g butter
2 g salt

200 g cream
Bloom the gelatin in ice water. Heat the milk and vanilla bean in a saucepan over medium
heat. When the milk is at a simmer, remove the pan from the heat and let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Heat the strained
milk in a saucepan over medium heat. Add half of the sugar and whisk to dissolve.
Remove the pan from the heat and keep warm. Combine the cornstarch and the remaining
half of the sugar in a mixing bowl, whisking to combine. Add the egg yolks and whisk
until smooth. Slowly incorporate half of the warm milk into the yolk mixture, whisking
constantly to combine. Place the remaining milk over medium heat, then slowly whisk the
yolk mixture into the remaining milk, while heating to a boil. Continue to boil the mixture,
whisking constantly, until the cornstarch cooks out and fully thickens the milk, about 1
minute. Remove the milk from the heat. Squeeze any excess water from the bloomed
gelatin and stir it into the warm thickened milk until melted. Add the butter and salt,
stirring until emulsified. Transfer the vanilla cream to a container and cover with a layer of
plastic wrap directly on top of the cream. Refrigerate until chilled, about 2 hours. Using a
stand mixer, paddle the custard until smooth on medium speed, about 1 minute. Slowly
mix in the cream until incorporated. Reserve the cream in an airtight container,
refrigerated, for up to 1 day. When ready to serve, place the cream in the bowl of a stand
mixer and whip with the whisk attachment until thickened and aerated, about 3 minutes.
Transfer to a piping bag

5 egg whites
63 g almond flour
180 g sugar
3 g salt
6 g vanilla extract
85 g all-purpose flour
125 g butter
½ vanilla bean, split and scraped
Preheat the oven to 180°C/350°F. Spray a mini muffin pan and a 23-cm (9-inch) loaf pan
with nonstick baking spray. Put the egg whites, almond flour, sugar, salt, and vanilla
extract in a mixing bowl. Whisk together until smooth and well combined. Put the flour in
a separate large mixing bowl. Melt the butter in a saucepan over low heat and add the
vanilla bean pod and seeds. Pour the warm butter over the flour and whisk together until
smooth. Immediately fold in the egg white mixture until just combined. Remove and
discard the vanilla bean pod. Fill eight of the prepared mini muffin molds three-quarters
full with the batter. Pour the remaining batter into the loaf pan. Bake the financiers in the
oven until a cake tester inserted in the center of each comes out clean, about 15 minutes
for the mini muffins and 30 minutes for the loaf. Let cool to room temperature. Break each
mini muffin in half and reserve in a dry, airtight container. Turn the oven temperature
down to 105°C/225°F. Unmold the financier loaf. Slice the loaf crosswise into 1.5-mm
(1/16-inch) thick slices and arrange in a single layer on a baking sheet lined with parchment
paper. Dehydrate the slices in the oven until crispy, about 1½ hours. Let cool to room
temperature and reserve in a dry, airtight container.


1 sheet gelatin
150 g tangerine juice
50 g sugar
3 egg whites
4 g citric acid
Bloom the gelatin in ice water and prepare an ice bath. Heat the tangerine juice in a
saucepan over medium heat. Add the sugar, stirring to dissolve. When the juice is at a
simmer, remove the pan from the heat. Transfer the juice to a blender and start to blend on
low speed. Squeeze any excess water from the bloomed gelatin and add it to the blender
while the juice is still warm. Slowly add the egg whites and citric acid. Continue to blend
on medium speed for 1 minute. Strain through a chinois and chill the mixture over the ice
bath until cooled but not set. Transfer to an iSi canister and charge with two charges of
N2O. Refrigerate, shaking every 20 minutes, until the foam is fully chilled, about 2 hours.

Orange segments
Orange Oil
Vanilla Ice Cream
Orange Sorbet
Pipe vanilla cream onto each of four plates. Spread the vanilla cream slightly with a
spoon. Divide the vanilla financier mini muffin pieces, orange meringues, and orange
segments on each plate over the vanilla cream. Sauce each plate with orange sauce and
orange oil. Scoop one quenelle each of vanilla ice cream and orange sorbet over each
arrangement. Expel orange foam onto each plate in several places. Finish each plate with
several vanilla financier slices.