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Yield: 10 Servings
Ingredients:
Avocado Parfait:
- 125 grams egg whites
- 187 grams caster sugar
- 50 grams water
- 7 avocados, pureed
- Lime juice , to taste
- Salt
Coconut Carrot Ravioli:
- 375 grams sugar
- 7 egg whites, whipped
- 2 14-ounce cans coconut milk, unshaken
- 1 can coconut cream
- 7 sheets gelatin, bloomed
- Carrots sliced lengthways on a mandoline (2.5-centimeter
by 4.5-centimeter), as needed
- 400 grams sugar
- 600 grams water
- Lime juice, to taste
Carrot Cardamom Nage:
- 500 grams carrot juice
- 5 grams white cardamom, toasted
- 8 ounces unsalted butter
Spiced Tangerine Sorbet:
- 200 grams water
- 60 grams sugar
- 60 grams trimoline
- 60 grams glucose
- 60 grams dextrose
- 300 grams tangerine juice
- 40 grams pasteurized egg whites
- 1 dried Guajillo pepper, seeded
Method:
Avocado Parfait:
Whip egg whites in a mixer. Combine sugar and water
in a sauce pan and heat to 253°F/123°C. Slowly add
the mixture to the whipped egg whites and whip until the bowl
is cool to the touch. Fold in pureed avocado, season the mixture
with lime juice and salt, pipe into Fleximolds, cover and
freeze.
Coconut Carrot Ravioli:
Strain the coconut milk and coconut cream and discard
the liquids. Puree coconut milk pulp and coconut cream solids
in a blender until smooth. Combine sugar and water in a sauce
pan and heat to 253°F/123°C. Slowly add the mixture
to the whipped egg whites and whip until the bowl is cool
to the touch. Add soaked gelatin to the mixture, followed
by the coconut puree. Spread onto a sheet pan, chill, and
slice 2 centimeter squares.
Thinly slice carrots lengthwise on a mandoline on 2.5-centimeter
by 4.5-centimeter setting. Heat sugar and water to a syrup,
and slowly poach carrots in the mixture until tender and translucent.
Add lime juice and chill. Lay the strips in a cross pattern,
place a coconut cube in the middle and wrap into a parcel.
Carrot Cardamom Nage:
Combine carrot juice and cardamom and reduce by half.
Emulsify cold butter into the mixture with a whisk and strain.
Spiced Tangerine Sorbet:
In a sauce pan, heat water 104°F/40°C and
mix in the sugars. Bring heat up 185°F/85°C. In a
separate bowl, mix tangerine juice, egg whites, and dried
pepper and slowly strain in the sugar mixture. Agitate the
mixture with a hand blender and chill for 12 hours. Strain
the chilled mixture. Freeze in an ice cream maker according
to instructions.
To Assemble and Serve:
Sauce the plate with the Carrot Nage. Unmold the
frozen Avocado Parfait onto the sauced plate and top with
Coconut Carrot Ravioli and Spiced Tangerine Sorbet.
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