EXAMPLE REC I PE --------------------------------------------------------------------------------------
CARAMELIZED COCONUT CREAM
Yields550 g
INGREDIENT
QUANTITY
SCALING
PROCEDURE
Coconut milk
350g
350%
Palm sugar
SOg
50%
CD Combine. 0 Pressure-cook mixture at gauge pressure of1 bar 1 15 psi for1 Y.. h.
Baking soda
l.Sg
1.5%
® Cool completely; liquid may curdle as it cools, which is normal.
Coconut water (canned or fresh)
100g
100%
@) Blend until sodium alginate is completely dissolved.
Propylene glycol alginate (Protanal Ester BV, FMC BioPolymer brand)
1.75g
1.75%
Young coconut meat (frozen or fresh)
50g
50%
® Combine with coconut milk mixture. (0.35%)*
® Add to coconut milk mixture, and blend until smooth.
0
Strain through fine sieve.
® Refrigerate. (2010)
*(% oftotal weight ofall ingredients) For a photo of the coconut cream, see page 16.
EXAM P L E R E C I P E ----------------------------------------------------------------------------------
PRESSURE-COOKED POLENTA WITH STRAWBERRY MARINARA INGREDIENT
Yields 800 g (12 portions)
QUANTITY
SCALING
PROCEDURE
Strawberries, thinly sliced
220g
88%
CD Combine all ingredients in pot, and simmer, until reduced and thickened, about
Heirloom tomato, peeled
190g
76%
Fo r the strawberry ma ri nara:
Strawberry juice, clarified
185g
74%
Sweet onion, finely minced
100g
40%
White wine (dry)
100g
40%
Garlic, thinly sliced and blanched
3g
1.2% 0.8%
Basil leaves, torn
2g
Tarragon leaves, crushed
2g
0.8%
Strawberry marinara, from above
250g
100%
Xanthan gum (Keltrol T, CP Kelco brand)
0.6g
0 .24%
Salt
to taste
Lime juice
to taste
Fo r t he corn husk conso mm e: Water
1 kg
400%
Corn husks, fresh
125 g
50%
90min
0
Whisk gum into marinara base until fully disperse d.
® Season marinara, and reserve.
@) Line baking sheet with corn husks, and toast in 205 °C I 400 ° F ove n for10 min. ® Flip husks, and toast for another 5 min until deep golden brown. ® Combine husks with water, and simmer for 30 min to infuse. Strain and reserve.
Cellulose gum (Cekol LVD, CP Kelco brand)
2g
Fructose
to taste
Salt
to taste
0.8%
0
Blend gum into consomme base, and season.
(0.2%)*
4%
For the polenta: ® Saute polenta in butter until golden, 3- 4 min.
Clarified butter
15g
6%
Stone-ground polenta
100g
40%
® Cool completely.
Corn juice, clarified
300g
120%
@ Combine with toasted polenta, and vacuum seal. @ Place in pressure cooker, and cover with water. Pressure-cook at gauge pressure of 1 bar I 15 psi forB min.
20g
8%
Ricotta salata, grated
15g
6%
Salt
to taste
Mascarpone see page 56, (or store-bought)
(2 010)
50
@ Remove cooked polenta from bag, and whisk in mascarpone and ricotta. @ Season with salt. @ Divide among bowls, and garnish with strawberry marinara. @ Pour some consomme over polenta at table.
*(% oftotal weight ofcorn husk consomme)
VO LU M E 4 · I NGR EDIENT S AND PREP A RATI ONS