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Deconstructed White Wine
Guacamole in a New Way
Meat and Potatoes
New England Clam Chowder

Deconstructed White Wine 
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:Deconstructed White Wine On StarChefs

    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


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.


Great Chef de Partie Opportunity in Chicago will soon be tasting in Hawaii, The Carolinas, New England, and New York. Want to nominate someone? Do it here!
The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011

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