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MADRID FUSIÓN 2004
January 13 - 15, 2004
Sweet Bread Fritter
with Vegetables and Burnt Milk
Chef Juan Mari Arzak of Restaurant
Arzak – Donastia/ San Sebastian, Spain
Adapted by StarChefs
Yield: 4 servings
Ingredients:
Burnt Milk Squares
- 250 grams evaporated milk
- 100 grams long life milk, such as Parmalat
- 4 grams agar agar*
- 5 grams powdered licorice*
For Bread Fritter
- 100 grams whole milk
- 40 grams sugar
- 30 grams honey
- ½ vanilla bean
- ¼ loaf of white bread
For Green Pepper Jam
- 3 Green Peppers
- 120 grams sugar
- 50 grams water
- 2 tablespoons virgin olive oil
For Pansy and Olive Oil Sauce
- 50 grams sugar
- 25 grams glucose
- 100 grams water
- 8 pansy petals
- 20 grams olive oil
For Powdered Red Pepper
- 1 sweet red pepper
Method:
For Burnt Milk Squares:
Heat the evaporated milk, stirring constantly until it begins to
boil. This will give it a burnt taste. Mix the different types of
milk and bring to a boil, stirring constantly. Add the powdered
licorice and the agar-agar. Boil for two minutes, and then pour
a thin layer on a silpat to chill. When chilled, cut into 2-inch
squares.
Sweet Bread Fritters:
Cut crust off bread then cut into rounds, which are ½ inch
thick, and 1 ½ inches in diameter. Heat the milk and then
add the 1/8 cup sugar, honey and vanilla until it boils. Pour the
mixture onto the bread rounds. Leave to stand in room temperature
for at least 8 hours. Drain the bread, coat with the rest of the
sugar and caramelize using a torch.
Green Pepper Jam:
Fry the peppers until the skin has browned. Peel the skin. Finely
dice flesh and sauté gently in olive oil. Add the sugar and
water and simmer until it thickens.
Pansy and Olive Oil Sauce:
Slice pansy into very thin julienne strips. Boil water with the
glucose and sugar until reduced by one quarter. Cool then add julienne
strips and olive oil.
Powdered Red Pepper:
Cut the red pepper in very thin julienne strips. Place in oven at
100 degrees until thoroughly dried. When dry, crush to form a powder.
To Serve:
Place the caramelized bread fritter in the center of the plate and
cover with burnt milk squares. Pour a little of the pansy and olive
oil sauce over the top and around. Garnish with julienne pansy strips
and sprinkle with powdered red pepper.
* Can be found in health food and specialty
stores.
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