The Chef: Mike Bagale (Alinea)The Challenger:Andrew Brochu (The Aviary)The Ingredient: Necco Wafers
“I grew up with Skittles and Starburst and Twizzlers, and this thing’s nothing like that,” Bagale said. “These were great flavors in 1847. We’ve moved on from that.”
“I’m a little scared, because I don’t like candy,” Bagale said before he tasted his creation. After sampling it, he commented, “It’s kind of how I knew it was going to be—way too sweet for me. But I do get that Necco flavor. I definitely taste it in the sauce and the powder.”
Boil sugar and water to soft crack stage, stir in Necco Wafers, stir until crystallized. Pour out on a silicone mat to cool.
Necco paint
200 g Necco Wafers (one flavor) 350 g water 100 g simple syrup 1.5 g xanthan gum 30 g grapeseed oil
Cherry blossom sorbet
500 g cherry blossom tea 300 g simple syrup 8 g salt 4 g citric acid
