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The guest chef for June is Will Goldfarb, owner and pastry chef at the dessert restaurant Room4Dessert in Ubud, Bali. Will grew up in New York. He moved to Paris where he trained as a pastry chef. His vision of patisserie changed completely when he joined ElBulli***, where he had the opportunity to learn from Albert Adrià. He returned to New York where he opened Room 4 Dessert in 2006. Despite accolades and rave reviews, the restaurant closed in 2007.  In 2014, Will opened Room 4 Dessert in Ubud. The restaurant is a resounding success, and Will is doing what he does best: focusing on the flavors; the ideas; and the amazing team. His desserts are beautiful, perfect creations; edible works of art, inspired by books, films, and music. All ingredients are local, particularly the 150 types of plants Room4Dessert currently plants on site. You can see more about Will on his Chef’s Table Episode. And read more from his book published in 2018 by Phaidon. You can find more of the ingredients at Willpowder. Will shared three dishes from the book with us.

Creation by Will Goldfarb, Room 4 Dessert restaurant, Ubud, Indonesia. 
Goldfarb, W. (2018). Room for dessert. Phaidon, p.160.

Ingredients

180

g

watermelon juice

15

g

lime juice

As needed:

 

chocolate mint

250

g

whipping cream (around 36% fat)

30

g

raw sugar

1

 

vanilla pod, seeds scraped out

10

g

roselle (Hibiscus sabdariffa)

250

g

water

100

g

filtered water

20

g

granulated sugar

As needed:

 

dried roselle flowers

0.5

g

agar-agar powder

250

ml

red wine

1

tbsp

sugar

250

g

beetroot juice

12

g

granulated sugar

6

 

small beetroots

As needed:

 

olive oil

 

 

coarse salt

6

 

small tamarillos

55

g

beetroot (using the scraps from the salt-baked beetroot)

250

g

glutinous rice

2

g

sugar

0.5

g

rice yeast

20

g

tapioca starch

20

g

rice flour

35

g

egg yolks

100

g

egg whites

100

g

dragon fruit juice

15

g

icing sugar

0.7

g

xanthan gum

25

g

egg white

As needed:

 

roselle flowers, dried

As needed:

 

dragon fruit, sliced

As needed:

 

red fruits, sliced

As needed:

 

yoghurt

As needed:

 

Japanese fruit tomato, sliced

Preparation method: watermelon granité
  • Mix the watermelon juice with lime and mint.
  • Freeze, and scrape with the tines of a fork.
  • Store frozen. 
Preparation method: roselle Chantilly
  • Reduce the roselle with the water until it has the consistency of a sauce.
  • Bring the cream and sugar to a boil with the vanilla seeds.
  • Remove from the heat and infuse for at least one hour, or until desired flavour level is achieved.
  • Blend using a hand-held blender, strain, and store chilled.
  • Whip the cream with 25g of the roselle reduction until the soft peak stage, and then store in a container of your choice, or better still a piping bag with a wide tip.
Preparation method: roselle gel
  • Bring the water and sugar to the boil and then remove from the heat.
  • Add the roselle flowers and infuse covered for at least one hour, ideally overnight.
  • The following day, strain and bring to the boil with agar-agar, making sure the total volume remains 100 millilitres.
  • Strain, check how well it sets, and set in shallow containers convenient for your storage and service.
  • Store chilled.
Preparation method: red wine reduction
  • Reduce the liquid to a syrupy consistency by gently simmering and monitoring the heat so that it never boils more vigorously than a simmer.
 Preparation method: beetroot reduction
  • Reduce the liquid to a syrupy consistency by gently simmering and monitoring the heat so that it never boils more vigorously than a simmer.
Preparation method: salt-baked beetroot
  • Toss beetroots in oil and place on a tray of salt.
  • Bake gently in an oven at a low temperature until the tip of a paring knife can easily pierce the heart of the beetroot.
  • Allow to cool on a rack, then peel and slice to desired shapes. Save the scraps for later use in the beetroot sponge cake.
  • Retain the salt for future roasting.
Preparation method: tamarillo
  • Gently grill over coffeewood until the tamarillos just start to lose their shape.
  • Allow to cool in their jackets, then peel and remove the seeds.
Preparation method: beetroot sponge cake
  • Cook the rice well in a steamer, and then toss with the rice yeast and sugar.
  • Leave to rest in a warm, damp place for two to three days.
  • Mix the beetroot scraps, 15g of the fermented rice, the sugar, the tapioca starch, the rice flour, the egg yolk, and lastly the egg whites.
  • Mix well and quickly and then strain through a fine-mesh sieve before pouring into a 500-ml siphon.
  • Aerate with two whipping cream cartridges (N2O)
  • Allow to rest at room temperature.
Preparation method: dragon fruit meringue
  • Hydrate the xanthan gum in the dragon fruit juice by blending it for a few minutes at a very low speed, checking to make sure no grains remain.
  • Incorporate the icing sugar, followed by the egg whites.
  • Strain through a fine-mesh sieve, and then leave to rest in a cool place for a while.
  • Whip up using a stand mixer at a very high speed until it reaches mousse texture.
  • Spread the mixture thinly and dehydrate.
Finishing and presentation
  • Prepare the sponge cake in the microwave by squirting 30-40 grams into six containers, previously perforated with the tip of your paring knife.
  • Microwave on high for 40-60 seconds depending on microwave power.
  • Begin to assemble the dish in a nonchalant style with a spiral of cream, sauces, and gel.
  • Sprinkle over a little cake and fruit.
  • Finish with a spoonful of granité and some dragon fruit meringue.

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