Ingredients
King crab pieces
Chili threads
Danish trout roe
Orange blossom pudding
1500g half and half
16g salt
18g orange blossom water
40g sugar
23g agar agar
Kalamansi puree
1000g kalamansi juice
1000g water
Pinch saffron
Ultratex 8
Cucumber pickling liquid
1000g champagne vinegar
1000g sugar
1000g water
Salt to taste
Sugar tuile
2000g fondant
1000g glucose
1000g isomalt
Method
Garnish
Lemon balm,shiro togarashi, Bali salt
King crab pieces
Thaw crab legs. Carefully remove crab from shell and rinse in ice water. Portion legs in 1cm slices. Remove white body meat and check for shell pieces. Season Crab with mandarin oil and bali salt.
Orange blossom pudding
Combine all ingredients (except for the orange blossom water) in a medium pot. Bring liquid to a boil. Strain into hotel pan and allow to fully set. Blend with orange blossom water until smooth. Strain through chinois and store in squeeze bottle.
Kalamansi puree
Add 200g of the water to a small stockpot and bring to a boil. Add saffron and remove from heat. Strain saffron H20 into the remaining H20. Combine kalamansi juice and the saffron water. Gradually whisk the ultratex into the liquid until thickened “soft peaks”. pass through chinois. Store in a squeeze bottle.
Cucumber plugs
Use a 1cm round punch to punch through cucumber. Trim each cylinder 1cm from the skin. Compress in pickling liquid and store in same liquid.
Cucumber pickling liquid
Bring to a boil and cool.
Cucumber juice
Chop up leftover cucumber into 1in chunks. Blend lightly with 2 ice cubes. Refrigerate for 2 hours. Strain through chinois. Season with salt and sugar.
Chilli threads
Filet fresno Chilies until all of the inner flesh is removed. Slice thin on a 45 degree angle. Keep in ice water for 2 hours before use to allow them to curl.
Danish trout roe
Rinse trout roe under cold water for 5 minutes. Spread trout roe on a flat plastic surface and remove any broken eggs. Store in an airtight container with paper towels lining the bottom.
Sugar tuile
Combine all ingredients in a large pot and slowly cook to 307 degrees F. Pour onto silpats and cool. Break into pieces and blend (as needed) on high until it becomes a fine powder. Add the powder to a small chinois. Heat oven to 350 degrees F. Spray a silpat with a thin layer of pan spray and place circle mold on top of the silpat. Gently tap the chinois with sugar over the mold until a thin, even layer of powder lines the inside of the mold. Bake in oven for 4 minutes. Remove from oven and cool on a cold countertop. Gently peel tuiles away from the silpat and store in a dry, airtight container between pieces of parchment.