The Sugar Refinery 2.0

In a 2-liter glass bottle with screw cap, combine all ingredients. Wait as long as you can before using. Every year, feel free to refresh the aromatics, topping off with rum as necessary.

In a small saucepan over medium heat, combine water and sugars to make syrup. Stir in stabilizer, making sure it’s completely combined; remove from heat and cool. Combine syrup with mangosteen and rambutan and blast chill immediately. Transfer sorbet to piping bag with thin tip and pipe into thin 4-centimeter by 9-centimeter rectangles, cover, and freeze.

In a small saucepan, combine water and sugar and bring to boil. Remove from heat, add gelatin, and stir to dissolve; cool. Stir in mangosteen and lime. Taste and add more lime juice, if necessary. Transfer mixture to mold and freeze.

In a double boiler, melt cocoa paste. Add sugar, stirring to dissolve. Transfer mixture to an acetate sheet, top with another acetate sheet, and flatten with rolling pin, as thinly as possible. When mixture sets, cut into 4-centimeter by 9-centimeter rectangles. Cover and refrigerate (or if you live in Bali, freeze).

In a blender, combine all ingredients and pure. Transfer to Trittico machine and process according manufacturers instructions until mixture registers 84C. Process again to -9C. Transfer mixture to stand mixer fitted with whisk and whip to stiff peaks. Transfer meringue to piping bag and pipe into twelve 9-centimeter-long cylindrical molds or other cool shaped molds. Freeze and reserve in blast chiller. Spread remaining meringue onto 4- by 9-centimeter acetate rectangles and dry in 43C-dehydrator.

Heat oven to 160C. To a large mortar, add butter, belinjo nut chips, tapioca starch, powdered sugar, and egg white. With a pestle, work mixture into a paste. Transfer mixture to a work surface covered with a sheet of parchment paper. Fold in flour by hand. Place another sheet of parchment on top of dough and roll out between sheets until thin and uniform. Transfer to sheet tray and parbake dough until color deepens slightly. Remove from oven, cut sable into 4-centimeter by 9-centimeter rectangles, and bake until deep golden brown. Remove from oven, cool, and store in airtight container with a desiccant.

In a small saucepan over medium heat, combine cream and palm sugar and stir to dissolve sugar. Stir in carrageenan, increase heat, bring to boil, and remove from heat. Add gelatin and stir to dissolve. Chill in refrigerator. When cool, add to bowl of stand mixer fitted with whisk and whip to medium peaks.

In a small saucepan over medium heat, combine water and palm sugar and stir to dissolve. Cook until mixture is consistency of syrup. Deglaze pan with 50 grams Mangosteen “Jerry Thomas” Bitters.

Plate as inspired, in an increasingly random fractal pattern.