Chef Janice Wong
Pate Bombe
125g egg yolks, whisked till fluffy
60ml water
250g sugar
Meringue
84g sugar
84g egg whites
150g manjari 64%, melted
70g white wine vinegar
200g pate bombe
168g meringue
Heat 60ml water and sugar in a saucepan until it reaches 119°C. Add the syrup to the whisked egg yolks while whisking the mixture constantly. Mix the melted chocolate with white wine vinegar. Fold the pate bombe into the chocolate.
Whisk the sugar and egg whites in a bowl until stiff peak form. Fold in the meringue.