Ugli Thai-Style

By corlear

Ingredients

• For the coconut mató:
• 1/3 cup water
• 3 tbsp desiccated coconut
• pinch powdered agar-agar
• For the ugli gelatin:
• 1/4 cup ugli juice
• 1/4 sheet gelatin (previously rehydrated in cold water)
• grated peel of 1/4 grapefruit
• For the deconstituted ugli segments:
• 1 ugli (83/4 oz)
• For the curry oil:
• pinch curry powder
• 11/2 tbsp sunflower oil
• For the ginger oil:
• 4 oz ginger
• 11/2 cup sunflower oil
• For the frozen deconstituted ugli:
• 3/4 oz flaked ugli (see previous step)
• To finish:
• 4 small fresh coriander leaves
• 4 fresh lemon verbena leaves in a julienne.
• Natco concentrated tamarind paste
• 4 small fresh fennel leaves
• 16 1/10 " cubes crystallized ginger.
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the coconut mató:
1. Mix the water and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Add the desiccated coconut and dissolve it in the mixture.
3. Pour a ¼" layer in a dish.
4. Leave to set in the fridge for at least 3 hours
5. Cut into 2 x 2/3" rectangles.

For the ugli gelatin:
1. Heat a ¼ of the juice and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the juice.
3. Leave to set in the fridge for at least 3 hours

For the deconstituted ugli segments:
1. Peel the ugli with you hands.
2. Separate and use a really sharp knife to separate the segments from their membrane, so that you only have the pulp.
3. Flake each segment with your hands, making sure you get as many whole grains as possible.
4. Separate 20% of the grains to freeze.
5. Keep the other 80% to use later.

For the curry oil:
1. Heat the oil to approx 160ºF and add the curry powder.
2. Leave to infuse for 2 hours and 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 frozen deconstituted ugli:
1. Spread the ugli out in a container and freeze.


Final Steps & Preparation:
1. Place a rectangle of coconut mató on the left-hand side of a small dish. Use the tamarind paste to paint two borders on the top of the rectangle.
2. Break up the gelatin and mix with the deconstituted ugli and spread down the center of the plate. Place the herbs and gingers on top of the ugli mixture.
3. Dress the coconut mató with the curry oil. Dress the ugli mixture with the ginger oil and sprinkle with the Maldon salt.
4. Put 2 tsp of frozen ugli in a dessert spoon and place on the right-hand side of the plate.