Text 21001, 117 rader
Skriven 2009-02-17 23:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Buffets 237
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 ML> I haven't been to a Chinese buffet (or, I think, a buffet of
 ML> any kind) in over a year, I am proud to say.
 JW> I can claim the same.

I'm not fond of the buffet concept and certainly dislike the
standard incarnation, where the diners try to beat the system,
and the restaurants try to get the diners to fill up on liquid
and starch. That said, I feel somehow cheated when going to a
by-the-pound restaurant, because it's not AYCE.

 -=> Jim Weller said to Glen Jamieson <=-

 JW> Some British weirdos even batter and deep fry beets:

What's weird is not deep-frying them.

Citrus dessert
cat: dessert, Hawaiian
serves: 10?

h - chiboust
9 fl milk
9 fl heavy cream
6 egg yolks
4 1/2 Tb cornstarch
1 Tb sugar
1 1/2 fl lemon juice
1 1/2 fl lime juice
1 1/2 fl orange juice
1 1/2 fl grapefruit juice
2 1/2 fl yuzu juice
7 sheets gelatin
6 egg whites
1 1/2 fl water
7 oz sugar
h - coconut poppy seed cracker
1 1/4 c sugar
2 1/4 Tb butter at room temp
7 egg whites at room temp
2 c unsweetened shredded coconut
1 1/4 c all-purpose flour, sifted
1 Tb poppy seeds
h - citrus shiso syrup
1 c sugar
1/2 c water
1/2 c shiso leaves, sliced thin
citrus in season
h - lilikoi sauce
1 passionfruit
h - plating
10 scoops lychee sorbet, not in original
a few shiso leaves, julienne

citrus chiboust with coconut poppyseed cracker, shiso
citrus, lilikoi, and lychee sherbet

For the chiboust: bring milk and cream to a boil in a
pot over medium heat.

Whisk together egg yolks, cornstarch, and 1 Tb sugar.
Gradually whisk hot mixture into this; then return
total mixture to the pot. Reduce heat to low and cook,
whisking constantly until mixture becomes thick and
smooth, about 2 min. Add gelatin and let melt. Strain
juice mixture and stir into custard. Place plastic
wrap on surface of custard and let cool.

In a small saucepan over medium heat combine 1 1/2 fl
water and 7 oz sugar. Let simmer until a candy
thermometer reaches 235F.

Meanwhile, beat egg whites 3-4 min or to soft peaks.

With mixer running, slowly pour syrup into egg whites,
then whisk until thickened to soft peaks, 6-8 min.

When custard has cooled and thickened, gently fold in
meringue. Pour into a sheet tray lined with plastic
wrap. Let freeze at least 1 hr. Cut into squares and
place 4" apart on a baking sheet. Sprinkle a thin
layer of sugar on top. Torch until sugar completely
melts and starts to caramelize. Chill in the fridge
5 min; then repeat process twice. Chill in fridge
until ready to serve.

For the cracker: Mix all ingredients except poppy
seeds and spread as thin as possible onto a baking
sheet lined with parchment. Sprinkle poppy seeds over.
Bake 30 min at 250F or until golden brown. Let cool
completely; then peel off carefully. Store in an
airtight container.

For the citrus with shiso syrup: Bring water to a boil;
add sugar and shiso. Reduce heat and simmer until the
sugar dissolves. Continue to simmer until the syrup
thickens, about 5 min. Cover pot with plastic wrap and
let syrup cool completely. Strain into a small
container. Cut citrus into segments. Before serving,
mix citrus with the shiso syrup.

For lilikoi: cut fruit in half. Scoop seeds and juice
into a small container. Set aside.

Presentation: place brulled chiboust on the left side
of the plate. Assemble the citrus segments on the middle
of the plate. Sprinkle reserved shiso over. Place a
spoonful of lilikoi sauce on the right side of the
plate. Sprinkle small pieces of broken coconut cracker
on top of the sauce. Garnish with a scoop of sherbet
on top of the coconut cracker. Serve immediately.

Chef Mavro, Honolulu (where I ate sometime in 2007
or 2008), in Global Traveler 2/2009

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