Savory beet meringue with ponzu jelly, foie gras, and crispy chicken skin

Name: Savory beet meringue with ponzu jelly, foie gras, and crispy chicken skin
Ingredients: 400 g Ponzu with Sudachi; 200 g Ginger syrup; 90 g Icing sugar; 80 g Ponzu; 20 g Lime juice; 30 g Albumin High Whip; 6.4 g Gelatin sheet; 100 g Poultry stock; 6 g Agar; 600 g Water; 10 g Chicken stock paste; 200 g Tsuyu Dashi; Chicken seasoning to taste; 4 g Salt; 90 g Tapioca flour; 400 g Chicken skins; Ficelle foie gras; 6 g Baking soda; Vegetable powder red beet

A bite with airy beet meringue, fresh ponzu jelly, foie gras, and crispy chicken skin.A refined amuse-bouche in which fresh acidity, savory, creamy, and crispy elements are beautifully balanced.

Ingredients

90gIcing sugar

80gPonzu

20gLime juice

30gAlbumin High Whip

100gPoultry stock

400gPonzu with Sudachi

200gGinger syrup

6.4gGelatin sheet

6gAgar

200gTsuyu Dashi

600gWater

10gChicken stock paste

Chicken seasoning to taste

4gSalt

90gTapioca flour

400gChicken skins

6gBaking soda

Ficelle foie gras

Vegetable powder red beet

Preparation

Weigh all ingredients, place them in a measuring jug, and blend completely smooth with a hand blender.
Then whip the mixture in a stand mixer for about 10 minutes until it becomes a light, firm meringue.
Using a piping bag, pipe beautiful meringues onto a silicone mat.
Dry the meringues for several hours at 60°C until they are completely dry.
Store the meringues in an airtight container.

Soak the gelatin in cold water.
Put the ponzu, ginger syrup, dashi, and agar powder in a pan and gently bring to a boil while stirring.
Remove the pan from the heat as soon as the mixture boils and add the squeezed gelatin.
Pour the mixture onto an aluminum tray greased with olive oil to create a thin jelly.
Chill in the refrigerator.

Gently cook the chicken skins for about 20 minutes in the water together with the chicken stock paste and chicken spices.
Strain the chicken skins and keep both the skins and the cooking liquid separate.
Put the still warm chicken skins (about 200 grams) together with the warm cooking liquid (about 300 grams), the tapioca flour, and the salt in a thermomixer.
Blend until completely smooth, until the tapioca starts to thicken from the heat.
Then add the baking soda and briefly mix it into the mixture.
Put the mixture in a piping bag with a small nozzle and pipe dots onto a silicone mat. Leave enough space between the dots.
Place another silpat baking mat on top and bake in an oven at 180°C for about 10 minutes until nicely colored and crispy.

Cut the foie gras roll into slices of about 0.5 cm and sprinkle them with beetroot powder using a fine sieve.
Use a ring cutter to cut out rounds from the ponzu jelly with the same diameter as the foie gras.
Place a slice of ponzu jelly on the wide end of the meringue and put the foie gras on top.
Garnish with the crispy chicken skin.