Around the World

By corlear

Ingredients

• FOR THAILAND:
• For the coconut cream:
• 4 oz desiccated coconut, soluble
• 5 tbsp water
• For the ginger oil:
• 11/2 cup sunflower oil
• 4 oz fresh ginger
• To finish:
• 10 fresh basil leaves
• 10 fresh lemon verbena, finally chopped
• 1/8 oz fresh ginger, diced
• 1/8 cup lime juice
• 10 drops tamarind paste
• the rind of 1 lime
• pinch curry powder
• FOR JAPAN:
• For the soya gelatin:
• 4 tbsp soya sauce
• 4 tbsp water
• 1 1/4 sheets gelatin (previously rehydrated in cold water)
• For the wasabi paste:
• pinch wasabi powder
• pinch water
• For the dry nori seaweed julienne:
• 1/2 sheet dry nori seaweed
• For the pink ginger slices:
• 1/2 oz pink ginger
• To finish:
• 3/4 tbsp ginger oil (that has been left over
• from Thailand)
• 1 tbsp sesame oil
• 2/3 oz roasted sesame
• FOR MEXICO:
• For the corn cream:
• 2 cans corn (83/4 oz each)
• For the chili oil:
• 1/3 cup sunflower oil
• pinch dry chilies
• For the chili rings:
• 5 dry chilies
• To finish:
• 10 fresh coriander leaves

Details

Servings 10

Preparation

Step 1

FOR THAILAND:
For the coconut cream:
1. Warm the water and mix the coconut powder. Work until it is dissolved and you
have a smooth thin cream.
2. Strain and leave at room temperature.

For the ginger oil:
1. Cut the fresh ginger into small uneven pieces.
2. Cover with the sunflower oil.
3. Panfry at 160ºF for 3 hours.
4. Leave to marinade for 12 hours in the fridge and strain.
5. Place in a baster.
6. Keep a ¼ for Japan.

FOR JAPAN:
For the soya gelatin:
1. Mix the water and the soya. Heat a ¼ of this mixture and dissolve the gelatin in it.
2. Remove from the heat and add the rest of the mixture.
3. Leave to set in the fridge for at least 3 hours

For the wasabi paste:
1. Make a thin paste by mixing the cold powdered wasabi and the water together. Keep on one side.

For the dry nori seaweed julienne:
1. Cut 1½" wide sheets of dry nori seaweed. Place the sheets on top of each other and cut them into 1/10" thick thin strips (julienne). Keep on one side.

For the pink ginger slices:
1. Strain and cut into approx. ¾" x ¾" slices.

FOR MEXICO:
For the corn cream:
1. Drain the can of corn and liquefy the niblets 3 times to make a smooth a purée as possible.
2. Drain, place in a baster and keep in the fridge.

For the chili oil:
1. Cover the chilies with sunflower oil and panfry at 160ºF for 3 hours.
2. Leave in the oil to marinade.

For the chili rings:
1. Cut thin rings.

Final Steps & Preparation:
FOR THAILAND:
1. Fill ¾ of the spoons with coconut cream and place 2 tbsp of diced fresh ginger, 1 drop of tamarind paste, a little curry powder, a leaf of lemon verbena in julienne, lime rind and 1 small leaf of fresh basil. Arrange without completely covering the coconut.

FOR JAPAN:
1. Fill 2/4 of the spoon with soya gelatin and place a pinch of wasabi on the tip of the spoon and the finely chopped nori seaweed on the paste. Place the pink ginger slices in the back of the spoon and behind the soya gelatin and put 1 drop of ginger oil, 2 drops of sesame oil and the roasted sesame on top of the soya gelatin.

FOR MEXICO:
1. Fill ¾ of the spoon with the corn cream and then place 1 drop of chili oil, 1 coriander leaf and 2 chili rings on top.