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Pastry Chef Jiho Kim of L'Espalier - Boston, MA
Pastry Chef Jiho Kim
L'Espalier
774 Boylston Street
Boston, MA 02199
www.lespalier.com
Tamaya Gourmet Chilean Carica Fruit Fettuccine, Matcha Sablé, Toasted Coconut Sorbet, Caiphirinha Fizzy Foam, and Lime Fluid Gel
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Tamaya Gourmet Chilean Carica Fruit Fettuccine, Matcha Sablé, Toasted Coconut Sorbet, Caiphirinha Fizzy Foam, and Lime Fluid Gel
Pastry Chef Jiho Kim of L'Espalier - Boston, MA
Adapted by StarChefs.com
September 2010
Yield: 10 Servings

 

INGREDIENTS
Tamaya Gourmet Chilean Carica Fruit Fettuccine:

240 grams sugar
900 grams Tamaya Gourmet Chilean carica fruit
100 grams Perfect Purée of Napa Valley passion fruit purée
5.37 grams low acyl gellan gum
2.3 grams sodium citrate
7 grams high acyl gellan gum

Matcha Sable:
200 grams sugar
200 grams almond flour
3 grams salt
180 grams all-purpose flour
15 grams matcha powder
200 grams butter

Toasted Coconut Sorbet:
1.3 kilograms sweetened toasted Perfect Purée of Napa Valley coconut purée
300 grams coconut
193 grams sugar
33 grams glucose powder
85 grams water
43 grams lime juice
2.8 grams kappa carrageenan
1.4 grams locust bean gum
2.1 grams iota carrageenan
1.4 grams salt

Caipirinha Fizzy Foam:
300 grams carbonated water
200 grams fresh lime juice
90 grams cachaça
5 grams kalamansi extract
140 grams sugar
10 grams Versawhip
3 grams xanthan gum

Lime Fluid Gel:
400 grams fresh lime juice
600 grams water
4 grams high acyl gellan gum
6 grams low acyl gellan gum

METHOD:
For the Tamaya Gourmet Chilean Carica Fruit Fettuccine:
Bring the sugar, carica fruit, and passion fruit purée to a boil in a pot. Transfer the hot mixture to a Vita-Prep blender. Blend on medium speed, and add the low acyl gellan gum, sodium citrate, and high acyl gellan gum one by one until each is thoroughly incorporated. Turn the blender up to high speed and blend for an additional 4 minutes. Pour the mixture into a brick form and cool it down so that it solidifies. When it has set, use a mandolin with a tooth attachment and slice the mixture into fettuccine shapes.

For the Matcha Sablé:
Preheat the oven to 350°F. Combine the sugar, almond flour, salt, all-purpose flour and matcha powder in a mixing bowl. Turn the powders into the bowl of a standing mixer with a paddle attachment. Add the cold butter and paddle the mixture until it becomes crumbly. Bake the crumble until it turns dark green. Remove from the oven to cool.

For the Toasted Coconut Sorbet:
Steep the sweetened toasted coconut in the coconut purée. Scale out 1 kilogram of the mixture. Bring the liquid to a boil. Put the hot coconut mixture in a Vita-Prep and blend in the sugar, glucose powder, water, lime juice, kappa carrageenan, locust bean gum, iota carrageenan and salt one by one into the liquid. When all of the ingredients are all thoroughly incorporated, set the mixture over an ice bath. When the mixture is cool, blend it again and strain it. Spin the mixture in a Carpigiani ice cream machine to form a sorbet.

For the Caipirinha Fizzy Foam:
Blend the carbonated water, lime juice, cachaça, kalamansi extract, sugar, Versawhip, and xanthan gum together in a Vita-Prep. Place the mixture in an iSi Gourmet Whip Plus and charge with 2 iSi original cream chargers (CO2 cartridges) and 2 iSi original soda chargers (N20 cartridges).

For the Lime Fluid Gel:
Bring the lime juice and water to a boil in a small pot. Put the hot mixture in a Vita-Prep blender. With the blender running on low speed, carefully add the high acyl gellan gum and low acyl gellan gum into the vortex. Turn the blender up to high speed and blend for 1 minute. Add the sodium citrate and blend for 1 more minute. Add the sugar and xanthan gum and blend for 7 minutes. Chill the mixture, blend it again, and pass it through a chinois.

To Assemble and Serve:
Plate a little bit of the matcha sablé and fettuccine. Pipe a dollop of lime fluid gel onto the plate, and plate a quenelle of sorbet. Pipe the caipirinha foam onto the plate.

 
 
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