Nocturnes,Op. 27, No.1 in C-Sharp Minor…

Almond Milk Moelleux…

A traditional French cake consisting of almond flour, egg whites, cream, flour, salt, and sugar…

The cake is baked and cooled, then placed in a desiccator where it is left to dry for 12 hours. It is then placed in a vacuum bag with almond milk, then compressed, thus rehydrated with the almond milk producing a moist, delicate cake flavored with almond milk.

Black Sesame Liquid Sablé…

A French butter cookie is made using low-moisture butter, almond flour, sugar, flour, and sea salt. The cookie is then baked for 15 minutes at 16o degrees Celsius.

After the cookie is cooled, we then liquefy the mixture in a thermomix, and black sesame paste is added. The mixture is then poured into a sphere mold, where it is cooled for several hours, then removed from the mold.

Almond Milk Porcelain…

A thin, delicate tuile made from almond milk…

The almond milk is thickened with low-acylgellan gum. It is pureed to a smooth consistency, then glucose, sugar, salt, and maltodextrin are added. The mixture is spread very thin on acetate where it is dehydrated for several hours until crisp.

The almond milk porcelain is gently placed over the cake and sablé, then melted with a heat gun until a blanket effect is achieved. The porcelain will re-harden and become crisp in a matter of seconds.

Liquid Violets…

Fresh, organic violet flower petals are pureed with spring water, then seasoned with glucose, sugar, and acid. The violet water is then thickened with a small amount of agar agar to add viscosity.

Almond Milk Custard…

This delicate custard is made without the addition of eggs in order to maintain a pristine, alabaster white color.

The almond milk is seasoned with glucose, sugar, and salt. Kappa Carageenan is added, then the mixture is heated to 95 degrees Celsius. The custard is chilled thoroughly, then blended to a smooth, creamy consistency.

Elderflower Meringue…

This soft, light meringue is made using Nikolaihof elderflower syrup, a biodynamic wine maker from the Wachau region, Austria.

The elderflower syrup is combined with spring water, sugar, and salt to produce a flavorful elixir. The elixir is then blended with xanthan gum and an enzyme-modified soy protein. This mixture is then whipped in a stand-up mixer until stiff peaks are formed.

Green Almonds and Crème de

VioletteFresh, peeled, green almonds coated in a very thin gel of Crème de Violette.

Green almonds are placed in a vacuum-sealed bag along with spring water that has been impregnated with calcium. The almonds are refrigerated for 6 hours to allow the calcium to permeate the almonds. They are then drained, and reserved.

Crème de Violette is placed in a high-speed blender and combined with Low Methoxyl pectin. The mixture is heated to 100 degrees Celsius, then poured into a shallow container. The almonds are dropped in this mixture, then refrigerated for 6 hours. They are flipped over, then refrigerated for another 6 hours. The almonds are removed from the liquid and drained.

Almond Streusel with Black Sesame…

Almond flour, sugar, flour, salt, and black sesame seeds, are combined with cold butter to produce a crumbly mixture. It is then baked at 160 degrees Celsius for 25 minutes. Once cooled, the mass is vacuum-sealed. The streusel can be broken off into large chunks, giving the appearance of jagged rocks.

Sphere of Black Chocolate filled

with Liquid Almond

Milk…

Almond milk is placed in a spherical mold where it is then frozen. The sphere is removed from the mold, then it is dipped into a bath of melted, black chocolate. Left at room temperature for 1 hour, the almond milk melts, and is trapped inside.

Crispy Kaffir Lime Leaf

Meringue…

Kaffir Lime Leaves are infused into hot spring water for 20 minutes. The tea is then combined in a high-speed blender with Methylcellulose. The mixture is cooled in an ice bath to 3 degrees Celsius.

The lime leaf mixture is transferred to a stand-up mixer along with sugar, salt, and citric acid. The mixture is whipped until stiff peaks are formed, then it is transferred to a desiccator set to high, and allowed to dehydrate for 24 hours until crisp.

Melted Silver…

A delicate sauce made from distilled elderflowers, with the appearance of mercury…

Strands of frayed metal and fragments of purple flowers …

End…

Thank You.