In this edition of our regular series, we pick the brains of pastry whiz, Will Goldfarb.
Widely known as the "Golden Boy" of pastry, chef Goldfarb has worked in some of the world's top kitchens, most notably El Bulli, prior to opening Room4Dessert in New York in 2005. He relaunched Room4Dessert in Ubud. Bali in 2014, featuring dessert and cocktail tastings.
- Mix equal parts water, egg whites and coconut palm sugar together. We use coconut sugar from Big Tree Farms here in Bali just down the street from Room4Dessert, but you can use any old palm sugar
- Warm the mixed ingredients over a water bath, taking care to mix them carefully so as not to make an omelette.
- We use a precise temperature (84 Celsius) but you will notice that the egg white will begin to set and the mix will be fluffy.
- Mix it again and strain it and put it in the freezer overnight.
- The next morning, whip it up and either serve it as is, freeze it like a semifreddo, or dry it in the oven (we are sneaky and use the dehydrator at Room4Dessert).
Enjoy!
For the 'geek version' of the science that goes into the creation of the Balinese meringue, head here.
“In our next edition of Ask the Experts: we talk to sake aficionado Charles Ng of specialist Japanese alcohol importer, Epicurean Nomads. Send in your questions to lifestyle@michelin.sg with 'Ask the Experts' in the subject title and we’ll help you find the answer.”