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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

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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The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011


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