Pastry Chef Adrian Vasquez

Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup
Adapted by StarChefs.com
February 2010

INGREDIENTS
Kalamansi Gelée: (makes 28 servings) 800 grams frozen Le Boiron kalamansi juice
800 grams water
400 grams sugar
1 vanilla bean, split and scraped
35 grams gold gelatin

Litchi-Shiso Sorbet: (makes 60 servings)
245 grams sugar
11 grams sorbet stabilizer
136 grams p-glucose powder
806 grams warm water
45 grams trimoline
3 bunches shiso
1 kilogram litchi puree
60 grams fresh lime juice

White Chocolate-Coconut-Soy Milk Soup: (makes 30 servings)
200 grams white chocolate
500 grams soy milk
500 grams coconut puree with 20% sugar added
125 grams tapioca
Sugar
Salt

To Assemble and Serve:
Sliced coquitos
Micro shiso

METHOD

For the Kalamansi Gelée:
Put the frozen kalamansi juice in a pot to defrost. In another pot, add the water, sugar, vanilla bean and seeds, and gelatin one at a time and heat slowly to dissolve the gelatin and sugar. When the syrup is just warm, mix with an immersion blender. Using a metal spatula, chop the partially defrosted kalamansi juice like a granita and return to the pot. Strain the syrup through a chinois into the pot with the chopped kalamansi and bring together with an immersion blender (this way the kalamansi juice will not separate). Pour into a lexan lid; transfer to the refrigerator and chill until set.

For the Litchi-Shiso Sorbet:
Combine the sugar, sorbet stabilizer, and glucose powder in a bowl and mix. Slowly whisk in the water and trimoline and bring to a boil; transfer to an ice bath. When the syrup is cold, put in a Vita-Prep blender with the shiso and mix on high for 1 minute. Combine the shiso syrup, litchi puree, and lime juice in a bain-marie; blend with an immersion blender and freeze immediately in a Pacojet beaker to maintain the color. 

For the White Chocolate-Coconut-Soy Milk Soup:
Melt the white chocolate. Heat the soy milk and coconut puree and add slowly to the melted white chocolate and emulsify. Add the sugar and salt to taste.

Fill a 2-liter pot with water and bring to a rolling boil. Add the tapioca and cook for approximately 10 minutes (the tapioca is done when a white speck appears in the center when removed from the water for 5 seconds). Rinse in cold water.

Add half of the white chocolate-coconut-soy milk soup to the tapioca and chill until the tapioca absorbs the soup and becomes thick. Add more soup as needed to reach desired consistency.

To Assemble and Serve:
Pour the chocolate-coconut-soy milk soup with tapioca into a bowl. Cut a round of gelée and place it in the middle of the bowl on top of the soup. Top with a quenelle of litchi-shiso sorbet. Garnish with thinly sliced coquitos and micro shiso.

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