+ Click images to enlarge
Lime Flower Sabayon, Wolfberry, Broken Macaroons, Ketjap Manis

Lime Flower Sabayon, Wolfberry, Broken Macaroons, Ketjap Manis
Pastry Chef Jordan Kahn of Red Medicine – Beverley Hills, CA
Adapted by StarChefs.com
Yield: 8 Servings


Lime Flower Sabayon:
250 grams lime juice
2 grams agar-agar
270 grams egg
270 grams sugar
2 grams salt
60 grams malic acid
30 grams sorbitol powder
30 grams lime flower water
300 grams butter

Wolfberry Purée:
250 grams dried wolfberries
200 grams water
200 grams wolfberry juice
50 grams sugar
2 grams salt
3 grams glycerin

Almond Macaroons:
280 grams Marcona almond flour
420 grams powdered sugar
100 grams egg whites
5 grams egg white powder
16 grams sugar
2 grams salt

Crispy Lime Curd:
100 grams lime juice
100 grams sugar
100 grams egg
2 grams salt
150 grams butter
3 grams lime essential oil

Soybean Nougatine:
150 grams fondant
100 grams glucose
4 grams salt
250 grams dried, cracked soybeans

Soymilk Bubbles:
100 grams dried soybeans
3 tonka beans, cracked
600 grams water
75 grams sugar
3 grams salt

Tonka Bean Cream:
500 grams heavy cream
12 tonka beans, cracked
2 grams salt
120 grams egg yolks
100 grams sugar
1.5 grams xanthan gum

Ketjap Manis Syrup:
200 grams sugar
2 star anise pods
½ vanilla bean
8 grams licorice powder
50 grams tamari
50 grams water
50 grams molasses

For the Lime Flower Sabayon:
In a Vita-Prep, blend the lime juice and agar-agar together for 1 minute, then transfer to a medium saucepan and heat to 150°F, whisking constantly over medium heat. In a separate bowl, whisk together the eggs, sugar, salt, malic acid, sorbitol, and lime flower water. Temper the hot lime juice into the egg mixture and pour back into the pot, and then continue to stir with a whisk over medium heat until the mixture reaches a boil. Remove from the heat, and transfer the mixture back to the Vita-Prep, adding the butter in piece by piece on medium speed until fully incorporated. Strain the mixture through a chinois and pour into a shallow plastic pan. Chill for several hours until set.

For the Wolfberry Purée:
Place the wolfberries, water, wolfberry juice, sugar and salt in a pressure cooker and cook on high for 25 minutes. Pour this mixture into a Vita-Prep and purée on high speed, adding the glycerin while the machine runs. 

For the Almond Macaroons:
Blend the almond flour and powdered sugar together in a Robot Coupe until the mixture is very fine and homogeneous, then sift through a fine mesh tamis. Blend the egg whites and egg white powder in a Vita-Prep for about 30 seconds, and then allow to sit and hydrate for 3 minutes. Place in a Hobart stand mixer with a whisk attachment, and whip on high speed until soft peaks form. Reduce the speed to medium, and gradually add the sugar and salt. When all the sugar has been added, return the speed to high and continue to whip until the mixture reaches stiff peaks. 

Fold the meringue into the almond flour mixture to form a stiff batter.  Using a medium, plain tip, pipe silver dollar sized rounds of macaroon batter in 4 lines of 6 on a parchment-lined sheet pan. Allow the macaroons to dry at room temperature for 1 to 2 hours. Preheat oven to 300°F. Bake the macaroons for 10-12 minutes, rotating them after 6 minutes.
For the Crispy Lime Curd:
In a medium pot, whisk together the lime juice, sugar, eggs, and salt and bring to a boil, whisking constantly. Transfer to a Vita-Prep, and add the butter, piece by piece, then add the lime oil, and blend until fully emulsified. Strain the mixture through a chinois, and allow to cool completely for several hours.

Once fully cooled, spread the lime curd very thinly on a sheet of acetate. Place in the dehydrator and dehydrate at 140°F for 12 hours.

For the Soybean Nougatine:
In a large saucepot, bring the fondant, glucose, and salt to a medium caramel, then add the soybeans and stir slowly over medium-low heat until the beans are well-toasted. Pour the mixture onto parchment and allow to crystallize. When it is completely cool, pulse the soybean mixture in the Robot Coupe until it develops a slightly coarse sand texture.

For the Soymilk Bubbles:
Place the soybeans, tonka beans, and water in a covered container and refrigerate for 24 hours, then discard the tonka beans. Place the soybeans and water in Vita-Prep on high for 1 minute, then strain through a chinois. Season with sugar and salt.

For the Tonka Bean Cream:
In a medium pot, bring the heavy cream, tonka beans, and salt to a boil. In a separate bowl, whisk together the egg yolks and sugar. Temper the hot cream into the yolks, and return the mixture to the pot, stirring over medium-high heat with a high-temp spatula. Add the xanthan gum, incorporating well – when the mixture reaches 175°F, immediately transfer it to an ice bath. Stir consistently until the mixture cools to 40°F. Place the mixture in a Hobart stand mixer and whip on high speed until stiff peaks form. Place the mixture in a Pacojet canister and freeze overnight at -20°F.

For the Ketjap Manis Syrup:
In a medium pot, make a dry caramel with the sugar. When it has reached an amber color, add the star anise, vanilla, and licorice powder. Stir, allowing the spices to toast in the sugar for approximately 30 seconds. Deglaze with the tamari and water, and then reduce the mixture to a syrup consistency. Finish with the molasses.