YIELD: 30 servings
4 3/4 oz. large egg whites
8 oz. whole milk
9 grams vanilla
10 1/2 oz. all-purpose flour
10 1/2 oz. granulated sugar
19.5 grams baking powder
5 grams salt
2 oz. unsalted butter
1. Whisk together egg whites, 2 oz. (1/4 cup) milk and the vanilla.
2. Sift together dry ingredients into mixing bowl then mix on low speed with paddle attachment for 30 seconds to blend.
3. Add the remaining milk and the butter. Mix on low speed until the ingredients are moistened the increase to medium speed and beat for 1 ½ minutes to aerate.
4. Scrape down the sides and add the egg mixture in 3 batches beating for about 20 seconds between each addition and scraping between each addition.
5. Pour batter into prepared sheet pan and bake at 300°F to 350°F for about 15 minutes or until a cake tester inserted into the center comes out clean. Cool completely. Using a cookie cutter, cut small disks of cake to fit into the bottom of each glass.
For Vermouth Simple Syrup
YIELD: (9 ½ oz.)
5 oz. sugar
2 ½ oz. water
pinch cream of tartar
2 oz. dry vermouth
1. Combine all ingredients together, boil, and allow to cool. Drizzle ¼ oz. of syrup on top of the white cake.
For the Gin Mousse:
¾ oz. granulated gelatin
3 ¾ oz. water
2 lbs. 4 oz. blueberry puree, strained
6 tsps. lemon juice
6 tsps. vanilla extract
6 oz. gin
3 lbs. heavy cream
1 lb. 2 oz. powdered sugar
1. Make a blueberry reduction by simmering the strained blueberry puree until it reaches 215°F to 230°F. The finished reduction should weigh half of the original puree’s weight. Cool to room temperature.
2. Bloom the gelatin by soaking it in cold water in a small pot. Combine the reduction, gin, juice and extract.
3. Whip the heavy cream with the powdered sugar to soft peaks, then refrigerate.
4. Melt the gelatin over a low heat until completely melted, then combine with the blueberry mixture.
5. Take heavy cream and add a medium amount to the blueberry mixture and fold/stir together.
Repeat. Pour on top of the cake in the cups. Place in fridge or freezer overnight to set.
Recipe: Jason Shriner, theauberginechef.com