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Joel Lahon

Nobu Miami Beach
1901 Collins Ave
Address 2
Miami Beach, FL 33139
(305) 695-3232

Biography & Interview


Chef Joel Lahon

Nobu | Miami Beach

Carpaccio of Mango, Chocolate Caviar, Yuzu Cheesecake, Fresh Grapefruit, Raspberry Emulsion

Chef Joel Lahon of Nobu Miami Beach — Miami Beach, FL
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Almond Sponge:
  • 160 grams egg yolks
  • 180 grams caster sugar
  • 105 grams almond powder
  • 105 grams flour
  • 190 grams egg whites
  • 70 grams melted butter

    Yuzu Cheescake:
  • 1220 grams milk
  • 1 bunch lemongrass
  • 120 grams butter
  • 260 grams caster sugar
  • 70 grams glucose powder
  • 100 grams milk powder
  • 4 grams stabilizer
  • 160 grams egg yolk

    Crystalized Shiso Leaf:
  • 1 bunch shiso leaves
  • 100 grams simple syrup

    Chocolate Caviar:
  • 9 grams alginate
  • 700 grams simple syrup
  • 100 grams chocolate powder
  • 350 grams water
  • 5 grams sodium calcic
  • 1000 grams water

    Yuzu Emulsion:
  • 225 grams yuzu juice
  • 275 grams water
  • 1½ grams lecithin

  • Raspberry Reduction:
  • 1 kilograms raspberry puree
  • 150 grams caster sugar
  • 1 zested orange

    For the Raspberry Foam:
  • 125 grams milk
  • 125 grams cream
  • 50 grams caster sugar
  • 250 grams raspberry puree
  • 2½ sheets gelatin

    To Assemble and Serve:
  • 1 mango, finely sliced
  • 1 grapefruit, sectioned

Method:
For the Almond Sponge:
Beat the yolks with 110 grams of caster sugar. In a separate bowl, add 70 grams of caster sugar to the egg whites and whip to soft peaks. Add almond powder, flour, egg whites, and butter to the yolks. Pour onto a baking sheet and bake at 190C at 50% humidity until golden brown.

For the Yuzu Cheescake:
Beat the eggs and the yolks with the sugar. Add yuzu juice, sour cream, and cream cheese. Cook in a double boiler for 40 minutes and mix with an immersion blender until smooth. Soak the gelatin sheets in cold water, and add to mix. Pour into mold containing Almond Sponge and refrigerate for 24 hours.

For the Crystallized Shiso Leaf:
Add leaves to boiling water for 30 seconds and transfer to an ice-water bath. Remove, and brush each leaf with simple syrup. Dry overnight.

For the Chocolate Caviar:
Combine alginate with simple syrup and chocolate powder in a Thermomix and cook 10 minutes. Add water and mix. Transfer to squeeze bottle. Add sodium calcic and water to a container. Squeeze droplets out of bottle into calcic solution. Strain caviar and rinse.



For the Yuzu Emulsion:
Combine yuzu juice, water and lecithin and mix with an immersion blender. Let sit for 1 minute and collect foam that has formed on the top.

For the Raspberry Reduction:
Combine raspberry puree, caster sugar and orange zest. Reduce until syrupy consistency.

For the Raspberry Foam:
Combine milk and cream with the sugar. Heat until warm and add raspberry puree and gelatin sheets. Chill and transfer to a siphon. Reserve in a cool place.

To Assemble and Serve:
Place mango, grapefruit and Yuzu Cheesecake on a plate. Arrange Chocolate Caviar and Raspberry Foam on top. Drizzle Yuzu Emulsion and Raspberry Reduction around the plate. Garnish with a Crystallized Shiso Leaf.

 

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