Fromage Blanc “Mozzerella” with Pecan Meringue and Squash Sherbet
For the Sodium Alginate Bath:
Combine the water and sodium alginate in a container with an immersion blender. Reserve overnight to allow bubbles to settle.
For the Pecan Meringue:
Whip the egg whites, egg white powder, and vanilla bean until frothy. Add the sugar in 3 additions and whip until meringue is shiny and medium-stiff. Fold in the pecan flour and dehydrate overnight at 170°F.
For the Fromage Blanc “Mozzerella”:
Combine the fromage blanc, skim milk, vanilla, and sugar with an immersion blender. Bloom the gelatin. Put a small portion of the fromage blanc mixture in a pot and heat gently, then dissolve the gelatin completely in the liquid. Strain this liquid into the rest of the fromage blanc mixture, pour into half-hemisphere molds, and freeze. When frozen, drop the spheres into the sodium alginate bath for 8 minutes, then transfer to warm water for 12 minutes (melting the liquid on the inside completely). Transfer to an ice bath for 5 minutes, or until the spheres set up again. Reserve in a flat container in the refrigerator.
For the Squash Sherbet:
Combine the squash purée, cinnamon, milk, cream, and sugar in a pot and bring to a simmer. Mix with an immersion blender, cool over an ice bath, and process in an ice cream machine according to the manufacturer’s instructions.
For the Brown Sugar Syrup:
Combine the brown sugar and the water in a pot, allowing the sugar to dissolve completely. Cool and reserve.
For the Brown Sugar Vinaigrette:
Whisk 50 grams of the Brown Sugar Syrup with the vanilla bean and oil to create an emulsion.
To Assemble and Serve:
Remove the skin that forms on the Fromage Blanc spheres. Sauce the plate with dots of the Brown Sugar Vinaigrette and sprinkle crumbles of the Pecan Meringue around the plate. Plate a sphere on one end of the plate and crumble more Pecan Meringue on the other end. Plate a quenelle of Squash Sherbet on top of the crumbled Meringue.