 | Kaffir Lime Yogurt with Asian Pears and Mango Pearls8 Servings Pastry Chef John Park of Lukshon – Los Angeles, CA |
| Rau Ram-Lime Sorbet: | |
| • | 1/5 oz. rau ram |
| • | 6 oz. sugar |
| • | 4 oz. lime juice |
| • | 26 oz. water |
| Method: | |
| 1. | Blend the rau ram with lime juice and sugar. Strain the mixture into the water and combine. Churn in the Bravo ice cream machine according to the manufacturer’s instructions. |
| Kaffir Lime Yogurt: | |
| • | 7 1/2 oz. water |
| • | 7 1/2 oz. sugar |
| • | 1 oz. kaffir lime leaves |
| • | 1 1/2 oz. gelatin sheets, bloomed |
| • | 30 oz. Greek yogurt |
| • | 1 pinch salt |
| • | juice of 1 lime |
| Method: | |
| 1. | Heat the water and sugar in a pot, add the kaffir lime leaves, and cover with plastic wrap. Strain after 20 minutes, add the bloomed gelatin, and heat the liquid slightly to dissolve the gelatin. Strain over the Greek yogurt, salt, and lime juice and combine. Pour into Demarle molds and freeze in an Electrolux blast chiller; unmold when firm and defrost in a cooler. |
| Mango Purée: | |
| • | 75 grams sugar |
| • | juice of 1 lime |
| • | 35 grams agar agar |
| Method: | |
| 1. | Combine the mango purée, sugar, and lime juice in a pot and bring to a boil. Whisk in the agar agar for 30 seconds. Chill overnight. Blend with a Waring immersion blender and strain. |
| Mango Pearls: | |
| • | 75 grams sugar |
| • | 1 pinch ascorbic acid |
| • | 3 grams agar agar |
| • | 2/5 grams locust bean gum |
| • | 150 grams water |
| • | vegetable oil |
| Method: | |
| 1. | Heat the mango purée with the sugar and ascorbic acid; set aside. Disperse the agar and locust bean gum in the water with a Waring immersion blender. Bring this liquid to a boil, reduce the heat, and simmer for 2 minutes. Remove from the heat and incorporate the mango base. Drop the mixture into cold vegetable oil for 5 minutes. Once set, transfer the pearls to cool water. Rinse and drain. |
| White Chocolate Feuilletine: | |
| • | 50 grams Cacao Barry white chocolate |
| • | 50 grams paillete feuilletine |
| • | 1 pinch salt |
| Method: | |
| 1. | Melt the white chocolate in a bain-marie. Add the feuilletine and salt and mix to combine. Spread mixture on a sheet tray and chill. Break apart into small pieces when firm. |
| Asian Pear: | |
| • | 3 oz. water |
| • | 3 oz. sugar |
| • | 1 oz. yuzu juice |
| • | 1 Asian pear |
| Method: | |
| 1. | Combine water, sugar, and yuzu juice and mix to dissolve. Dice the Asian pear and put it in the liquid. Put the pear and liquid in a Multivac vacuum bag and seal. Allow to infuse. |
| Rice Puffs: | |
| • | Rice paper |
| • | Canola oil |
| • | Sugar |
| • | Ascorbic acid |
| Method: | |
| 1. | Break up the rice paper and fry in canola oil at 350ºF. Remove from the fryer and drain excess oil on paper towels. Once dry, toss the rice puffs in a mixture of sugar and ascorbic acid. |
| To Garnish: | |
| • | fresh Origins Micro mint, cilantro, and lemongrass |
| • | basil seeds, rehydrated |
| Method: | |
| 1. | To Assemble and Serve: Put the Kaffir Lime Yogurt on the plate. Plate 1 tablespoon White Chocolate Feuilletine next to the yogurt. Using a squeeze bottle, plate a few drops of Mango Purée. Put the Asian Pear, Mango Pearls, and basil seeds around the plate. Plate a quenelle of Rau Ram-Lime Sorbet on the White Chocolate Feuilletine. Garnish the plate with Rice Puffs and micro greens. |