Earth and Sea
Summer, Frozen In Time
2 1/2 cups mushroom stock
3/4 cup plus 3 tablespoons vegetable stock
2 tablespoons kombu
1 1/2 tablespoons Katsuobushi, shaved or grated
2 12” sheets freshly made yuba cut into 3 1/2" “noodles”
1 1/4 cup medium tofu
3 ounces silken tofu
5 tablespoons of egg whites
fresh seaweed blanched and cut into 1/2" pieces
3 small Tokyo turnips, cut in eighths
3 ounces rice wine vinegar
1 1/2 tablespoons of organic sugar
fine sea salt
12 pieces of watermelon radish, cut into thick julienne
1 whole lime
1 1/4 cups homemade yogurt, drained
1 pound of pureed fresh santa rosa plums
1/2 cup water
1 whole santa rosa plum
pink peppercorn, citrus, ginger, and rose essential oils
1 3/4 cups egg whites
1/4 cup organic granulated sugar
3 tablespoons lime juice
rice wine vinegar
Murray sea salt
fine sea salt
For the plum ice:
Mix plum purée with water and lime juice. season with fine sea
salt, citric acid and sugar—the mixture should be sweet and tart.
Pour into a flat metal container and place in the freezer. every
fifteen minutes, scrape with a fork to create a flaky texture. continue until fully frozen.
For the dashi
Heat vegetable and mushroom stocks with konbu to just below a simmer. cook for 15 minutes, then add the katsuobushi.
cook for two minutes, remove from the heat and let it stand
until flavorful. strain through a cheesecloth and season the
liquid with salt and shiro dashi to taste. While still hot, separate 1
3/4 cups of the liquid and add 2.4 grams of agar agar. Bring to
boil, whisking rapidly. Transfer to a metal bowl that is sitting in an
ice bath. cool completely, then puré. Place gelled dashi into a
saucepot with 1 3/4 cups of liquid dashi and set aside.
For the tofu mousseline:
Place firm tofu, silken tofu, egg whites, and 1/8 teaspoon finely
grated ginger in a blender. Purée and pass through a fine mesh
sieve. season with shiro shoyu and salt. Put one tablespoon
of tofu into a thick 8 ounce ceramic bowl and dust lightly with
togarashi. Place the bowl into a water bath in a 300 degree
oven for 15 minutes.
For the turnips:
Place turnips into a 1 quart metal container. Bring 1 1/2 cups of
water, rice wine vinegar, sugar and 1 1/2 tablespoons of salt to
a boil. Pour over turnips and let them cool until they reach room
temperature. drain the liquid from the turnips.
For the yogurt:
Pour into a whipped cream canister. add two n2o
chargers. shake vigorously for five seconds then set aside in
separate egg whites into four mixing bowls. add 1 tablespoon of
sugar to each. Whisk each with a fork until the sugar is dissolved.
season each with a pinch of salt and a different essential oil.
Pour into four separate whipped cream canisters. add two n2o
charges to each and shake for 30 seconds. spray meringue onto
parchment-lined, metal sheet trays and quickly move to freezer.
When fully solidified, cut into cubes and return to freezer.
For raw plum:
Quarter plum and slice crosswise into six pieces. season with rice
vinegar, sugar and salt.
Place four small ceramic bowls into the freezer. When cold,
add two cubes of every meringue. Top with six pieces of sliced
plum. add four marble-size spoonfuls of yogurt. cover with
about two tablespoons of plum ice. sprinkle with Murray salt and
Warm dashi mixture to 160º F while mousseline is baking. add the
yuba, turnip, seaweeds and lime zest. spoon the mixture over
the baked tofu and garnish with 3 pieces of radish.
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