Savory Buttermilk Custard (per half hotel pan, 20 portions)
- 1050g buttermilk
- 300g cream
- 6 egg yolks
- 8 sheets gelatin
- 3 shallots, diced (didn't weigh)
Sweat some shallots in a knob of butter. Add the cream and simmer gently for five minutes to infuse. Strain out shallots. Add yolks to cream infusion and heat gently while whisking and scraping with a rubber spatula often, until custard thickens slightly (around 173F). Bloom the gelatin and add to the warm cream, then let the cream cool for a couple minutes. While the cream is cooling, bring the buttermilk up to about 130F so the custard won't set prematurely. But not over 150F, or else the acidity of the buttermilk will curdle the cream. Once the cream has cooled below 150F, and the buttermilk is slightly warm, add the buttermilk to the cream all at once, and stir it in. Season with salt, keeping in mind that it will be served cold. Pour into a plastic wrap-lined half hotel pan and refrigerate until set, at least 4 hours.
Pea Shell Consommé
(makes about 70 75ml portions)
- 1 full case of shells (pods) of shucked English peas, stems removed (the stems are bitter)
Wash pea shells by soaking them all in cold water in a big, clean sink, swishing, and letting any dirt settle to the bottom. Bring a large stockpot 2/3 full of water to a boil, and add as many pea shells as will fit while staying submerged (with a steamer basket and weight on top if necessary). Bring back to a full boil and simmer for ten to fifteen minutes. Strain liquid into another large stockpot, discarding simmered shells. Bring back to a boil and add the next batch of shells. Repeat until all shells have been simmered in the same batch of water. Finally, strain through a fine mesh strainer, and reduce until adequately flavorful. As it reduces, the fruity sweetness will develop. Stop reducing when the fruitiness is well balanced with the bitter vegetal notes. Season with salt, keeping in mind that it will be served chilled. Chill.
Slice shallots thinly, toss in rice flour, and fry at 300F until slightly golden, about 1 minute. Do not over-fry or they get bitter quickly. They keep getting darker after they're removed from the fryer. Do a small test batch to make sure you get it right. Drain them on paper towels, then dehydrate completely in a very low oven or dehydrator, about 12 hours. Reserve in an airtight container. Will stay crispy for about a month.
This is so inspiring!!! You guys are awesome. I Heart This.
Keep up the good work.
Posted by: Eugene Lee at May 25, 2011 6:12 AM
Wow, gorgeous photos, gorgeous dish!
Posted by: GG at May 25, 2011 11:25 AM
Posted by: Mei Teng at May 26, 2011 7:54 AM