White Asparagus in Tempura with Soy Cloud

By corlear

Ingredients

• For the white asparagus strips:
• 5 fat white asparagus
• For the tempura batter:
• 3/4 cup plain flour
• 1/2 cup water
• 1 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• For the soy cloud:
• 11/4 cup soya sauce
• 11/4 cup water
• 6 sheets gelatin (previously rehydrated in cold water)
• To finish:
• 33/4 cup 0.4º olive oil
• 2 cups plain flour

Details

Servings 10

Preparation

Step 1

For the white asparagus strips:
1. Peel the asparagus and cut off the woody lower part.
2. Use a mandolin to cut the asparagus lengthwise into 1/6 x 1/6 x 5" sticks.
3. Arrange into groups of 6 sticks. Wrap with the bottom 2" of one end with foil, which is the part that should not be fried.

For the tempura batter:
1. Dissolve the yeast in cold water.
2. Add the flour, salt and sugar. Beat until you have a liquid, creamy batter.
3. Cover with clingfilm and keep in the fridge for at least 6 hours.
4. Stir the mixture before using it.

For the soy cloud:
1. Mix the water and the soya sauce.
2. Put 3/4 of the mixture to cool at 34ºF in the freezer.
3. Heat the remaining ¼ of the mixture and dissolve the gelatin in it. Leave to cool in the fridge, but do not let it set.
4. When it begins to set, place in the whisking bowl, which should have been cooled beforehand begin to whisk at a medium speed.
5. When it begins to foam, gradually add the rest of the liquid, which should be at approximately 34ºF. It should not be frozen.
6. Increase the speed and whisk until it is stiff. It should have the consistency of stiff egg whites.
7. Keep in the fridge.

Final Steps & Preparation:
1. Heat the oil in a pan
2. Sprinkle the asparagus with flour and dip in the tempura batter. Shake off any excess batter.
3. Fry in hot oil until they are crunchy.
4. Remove the foil and arrange on trays.
5. Finish with a spoonful of soy cloud.