Rambutan for a dream
We have been toying around with the idea of putting rambutans with the brûlée. After a bit of reserch I decided upon some pairings.
Coconut brûlée, earl grey caramel, rosemary biscotti, rambutans and rose.
For the coconut custard i chose to use a mixture of hydrocolloids, in this case a combination of agar agar, gelitine, iota carrageenan, and egg yolk and am quite happy with the silken custardy mouthfeel. Traditionally the brûlée custard is cooked in a bain marine, the method I have employed takes a little more measuring but once mixed and heated on the stove it can be poured directly into the moulds and set in the fridge.
Every good brule has a good cracking toffee on top, the toffee above is britle like glass and super thin. I have been playing with isomalt and glucose lately at the ratio of 5:1 and it's a bit of fun I must say, much like blowing bubbles! Getting the temprature right can seem tedious and in this case I felt the toffee didn't have the same strenght with the red food colouring in it. Once I fully get the hang of it I'll post more on it but have been using it to encapsulate things and the like, what i really want to do is blow the sugar (like glass) to make conches inspired from Celar De Can Rocca.
The tea caramel worked out quite well, I made earl grey with honey and citrus acid, then thickened it with agar agar and xantan gum. Once it set I mixed in 30% dolce de liche (sweetend condenced milk, poached in the tin for 4 hours) a pinch of salt and blitzed it al up with a stick blender. It turned out to be a thick, non bitter, floral, earl caramel sauce.
The rambutans were dehusked, sliced into quarters adorned with baby mint leaves.
I pushed the spon through the husk and seasoned it's prickles with a few drops of rosewater.
The rosemary biscotti was made with egg whites, sugar, rosemary and flour, basically making meringue with the whites and sugar made rosemary flour in a blender and folded it through gently, baked sliced and re baked. All below 150c.
The tases all worked together well so fairly happy. Also it can be easily adapted for a degudtatipn too, I have had ideas of stuffing the rambutan with the tea gel, then blowing a toffee bubble around it(ship in the bottle style) and setting the custard inside the husks? Or somthing? It's close that's for sure!
Coconut brûlée, earl grey caramel, rosemary biscotti, rambutans and rose.
For the coconut custard i chose to use a mixture of hydrocolloids, in this case a combination of agar agar, gelitine, iota carrageenan, and egg yolk and am quite happy with the silken custardy mouthfeel. Traditionally the brûlée custard is cooked in a bain marine, the method I have employed takes a little more measuring but once mixed and heated on the stove it can be poured directly into the moulds and set in the fridge.
Every good brule has a good cracking toffee on top, the toffee above is britle like glass and super thin. I have been playing with isomalt and glucose lately at the ratio of 5:1 and it's a bit of fun I must say, much like blowing bubbles! Getting the temprature right can seem tedious and in this case I felt the toffee didn't have the same strenght with the red food colouring in it. Once I fully get the hang of it I'll post more on it but have been using it to encapsulate things and the like, what i really want to do is blow the sugar (like glass) to make conches inspired from Celar De Can Rocca.
The tea caramel worked out quite well, I made earl grey with honey and citrus acid, then thickened it with agar agar and xantan gum. Once it set I mixed in 30% dolce de liche (sweetend condenced milk, poached in the tin for 4 hours) a pinch of salt and blitzed it al up with a stick blender. It turned out to be a thick, non bitter, floral, earl caramel sauce.
The rambutans were dehusked, sliced into quarters adorned with baby mint leaves.
I pushed the spon through the husk and seasoned it's prickles with a few drops of rosewater.
The rosemary biscotti was made with egg whites, sugar, rosemary and flour, basically making meringue with the whites and sugar made rosemary flour in a blender and folded it through gently, baked sliced and re baked. All below 150c.
The tases all worked together well so fairly happy. Also it can be easily adapted for a degudtatipn too, I have had ideas of stuffing the rambutan with the tea gel, then blowing a toffee bubble around it(ship in the bottle style) and setting the custard inside the husks? Or somthing? It's close that's for sure!
Wow it all seems pretty complicated. When will you do a vegetarian degustation for Ol and I to come to?
ReplyDeleteThe deal is if you tell us your dietrary requirements and we make a menu around you
ReplyDelete