Pear Parfait with Fizzy Meringue and Concord Grape Sorbet

Pastry Chef Vera Tong of Buddakan – New York, NY

Pate a bombe:
    • 225 g. egg yolks
    • 150 g. sugar
    • 2 sheets gelatin, bloomed
1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy. While whipping, cook the syrup over medium-high heat to 248°F and add the gelatin. Continue whipping eggs and quickly stream in the hot syrup. Continue whipping until the pate a bombe is cool and fluffy, about 5 minutes.
Pear parfait:
    • 400 g. heavy cream
    • 375 g. The Perfect Purée Pear Puree,  thawed
    • 2 tbsp. Poire Williams
    • 3/4 tsp. citric acid
1. Whip the cream to soft peaks. Combine the purée, liquor, and citric acid. Fold the pear puree into the Pate a Bombe, then fold in the whipped cream. Place in molds and refrigerate to set.
Fizzy Meringue:
    • citric acid
    • lemon juice
    • gelatin, bloomed
    • whites
    • sugar
1. Warm the lemon juice and add citric acid and gelatin to dissolve. Fill a siphon with the liquid and charge with three NO2 cartridges.
Concord Grape Sorbet:
    • 8 cups concord grapes
    • water, enough to cover grapes
    • 2 cups sugar
    • 6 g. PreGel ice cream stabilizer
1. Place the grapes, water and sugar to a simmer. Whisk in the stabilizer. Process in a Waring food processer and strain. Freeze in the Bravo ice cream machine according to the manufacturer’s instructions.
To Assemble and Serve:
Place the Pear Parfait on a plate and siphon some of the Fizzy Meringue around the parfait. Quenelle the Concord Grape Sorbet near the parfait.