Deconstructed White Wine
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
White wine gelatin:
- 2 pounds white grapes
- ¾ cup water
- ½ teaspoon fresh lemon juice
- 3 sheets gelatin
Flavor components:
- 3 grapes, halved
- Seeds of 1 vanilla bean
- Seeds of 1 pomegranate
- Zest of 1 lemon
- Zest of 1 orange
- 1 apple, peeled, cored, and finely diced
- 1 pineapple, peeled, cored and finely diced
- 4 fresh figs, finely diced
- 4 fresh mint leaves
- Passion fruit reduction
- 1 grapefruit, cut into segments and finely
sliced
- 1 cup whole milk, reduced by half
Method:
For white wine gelatin:
Rinse grapes and remove stems. Place grapes in freezer until completely
frozen. In a blender, puree frozen grapes with water and lemon juice.
Strain through fine mesh sieve. Refrigerate juice overnight. To soften
gelatin, place sheets in cold water. While gelatin is softening, bring
1/3 cup of grape juice to a slight boil in a small saucepan. Gently wring
out water from gelatin sheets. Place in hot grape juice and stir until
melted. Add remaining grape juice and transfer to a chilled bowl. Refrigerate
for 5 minutes. Lay out 4 plates on flat surface and pour approximately
1 ounce of liquid onto each plate. Place plates on to level shelf in refrigerator.
Allow 2 hours to set.
To serve:
As if looking at the face of a clock, mentally divide the plate into 12
equal parts. Place each flavor component in its own section, as shown
in photograph. Serve immediately.
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