hector’s take on ROSE’S heavenly CAKES: Zach’s La Bomba (page 285) uses the following:
1- an induction stove to cook the sabayon. set at minimum power, induction heat control is ultra accurate and responsive; i don’t use a hot water bath!
2- the sabayon is infused with tea made from papaya leaf vanilla bean tisane!
3- the fresh passion fruit puree is enhanced with la cuisine passion french arome:
4- a giant ballon whisk is essential for mixing the sabayon, and for folding the many stages of this dessert. i wrap the used balloon whisk with my favorite plastic wrap and keep it in the refrigerator till i am ready to lick it clean!
5- the cake component has been substituted. i am using mac nut succes (a type of dacquoise) instead of flourless chocolate souffle.