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   BACK TO SPRING 2010
Chef Daniel Patterson of Coi – San Francisco, CA
Chef–Owner Daniel Patterson
Coi
373 Broadway
San Francisco, CA 94133
(415) 393-9000 www.coirestaurant.com
Frozen Mandarin Sour, Satsuma Ice, Kumquat, Angostura Bitters
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Frozen Mandarin Sour, Satsuma Ice, Kumquat, Angostura Bitters
Chef Daniel Patterson of Coi– San Francisco, CA
Adapted by StarChefs.com
March 2010
Yield: 30 Servings

 

INGREDIENTS

Frozen Meringue:
500 grams egg white
50 grams sugar
6 grams Angostura bitters
Salt

Mandarin-Vodka Gel:
400 grams mandarin juice
100 grams vodka
Salt
Lime juice
17.4 grams gelatin sheets, softened in cold water

Satsuma Ice:
½ liter satsuma juice
Lime juice
Citric acid
Salt

To Assemble and Serve:
8 kumquats, thinly sliced and de-seeded
Murray River salt

METHOD

For the Frozen Meringue:
Mix the egg whites, sugar, bitters, and salt together in a bowl. Pour into the chilled canister of a food whipper, and charge with 2 NO2 chargers. Spread the resulting mixture thickly onto a frozen half sheet pan lined with parchment paper. Immediately freeze in 20˚F freezer until hard. Once frozen, dice into ½-inch squares on a frozen cutting board. Place immediately back into the freezer. When ready to serve, cut into a large dice.

For the Mandarin-Vodka Gel:
Combine the mandarin juice and vodka. Season the mixture with the salt and lime juice. Divide the mixture in two.

Take the first half of the juice and place a small amount in a saucepan to heat. Add 9.5 grams of the gelatin, and stir to dissolve. Pour the dissolved gelatin-juice mixture into what remains of the first half of the juice. Cool in a metal bowl set in an ice bath. When fully set, refrigerate.

Heat a small amount of the second half of the juice, add the remaining 7.9 grams of gelatin, and stir to dissolve. Pour the dissolved gelatin-juice mixture into what remains of the second half of the juice. Cool in a metal bowl set in an ice bath. Once liquid is fully set, add to the cold canister of a food whipper. Charge the whipper with 2 NO2 chargers and refrigerate.

For the Satsuma Ice:
Place a shallow metal pan in -20˚F freezer. Season the satsuma juice with lime, citric acid, and salt. It should have a nice balance of sweet, sour and salty elements. Pour the liquid into the frozen metal pan, then place in a freezer for 45 minutes. After 45 minutes, use a cold fork to break up the ice. Refreeze for another 45 minutes and break up the ice again, repeating until the ice is firmly frozen into semi-coarse, crunchy granules

To Assemble and Serve:
Place 3 pieces of diced frozen meringue in the center of a frozen bowl for each serving. Place 3 small dots of mandarin purée in the bowl, one between each meringue cube. In each bowl, place 3 small pieces of mandarin gel on top of and around the meringue. Top the gel with 6 slivers of kumquat per serving. Cover with a thin layer of satsuma ice. Sprinkle a few grains of the salt over the top of each bowl and serve.

 
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