- 4
Ingredients
- For the frozen coconut powder:
- 41/4 oz desiccated coconut
- 11/4 cup water
- For the coconut foam:
- 21/4 oz soluble desiccated coconut
- 11/2 cup water
- 3 tbsp single cream (35% fat)
- salt
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrots
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the ginger oil:
- 4 oz ginger
- 11/2 cup sunflower oil
- For the ginger and fairy-ring mushroom sauce:
- 50 2/3 " fairy-ring mushrooms
- 1/2 cup reduced meat stock (see previous step)
- 3 tbsp ginger oil (see previous step)
- 1/2 oz cornflour
- salt
- For the apple and ginger cubes:
- 2/3 oz fresh ginger
- 1 Granny Smith apple
- To finish:
- curry powder
- 4 PVC circles (23/4" wide x 1/2" high)
- salt
- oil
Preparation
Step 1
For the frozen coconut powder:
1. Heat the water to 140ºF and blend the water and coconut together in the food processor and leave to marinade in the fridge for 12 hours.
2. Use the back of a spoon to press the mixture through the sieve and obtain as much liquid as possible. Once it is cold, emulsify in the blender.
3. Fill a Paco Jet container with the coconut milk and freeze at -70ºF for 12 h.
For the coconut foam:
1. Heat the water and add the powdered coconut milk. Beat until it is thoroughly diluted. Add the cream and a little salt.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.
For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.
For the ginger oil:
1. Cut the fresh ginger into small uneven pieces.
2. Cover with sunflower oil.
3. Panfry at 160ºF for 3 hours.
4. Leave to marinade in the fridge for at least 12 hours and strain.
For the ginger and fairy-ring mushroom sauce:
1. Wipe off any dirt from the mushrooms.
2. Thicken the meat stock with the cornflour.
3. Season with salt.
For the apple and ginger cubes:
1. Peel and cut the ginger into approx. 1/10" cubes.
2. Peel and cut the apple into 1/5 x 1/5" cubes.
Final Steps & Preparation:
1. Sauté the mushrooms in a little oil over a high heat. Season with salt, add the meat stock and remove from the heat. Split with the ginger oil.
2. Process the coconut milk in the Paco Jet for 8 seconds and get a frozen powder.
3. Put the PVC circle in the center of the dish. Put 3 or 4 cubes of fresh ginger in the circle and 5 apple cubes outside it.
4. Rill the circle with the foam, without going over the top of the mould, and smooth the top with a spatula. Place the frozen powder on the foam making a hillock. Remove the PVC mould.
5. Drizzle the sauce around the plate making sure it does not touch the coconut and then scatter the mushrooms around the dish.
6. Sprinkle the curry powder over the coconut.