Mandarin ice, kumquat, angostura bitters

Daniel Patterson

INGREDIENTS

12 pieces Frozen Meringue
Mandarin-Vodka Gel and Puree
Mandarin Ice
3 kumquats thinly sliced and seeded
Murray River salt

Frozen Meringue
200g egg whites
20g sugar
2.4g angostura bitters
Salt to taste

Mandarin-Vodka Gel & Puree
400 g mandarin juice
100 g vodka
Salt and lime juice to taste
7.9 g sheet gelatin for siphon, softened in cold water
9.5 g sheet gelatin for gel, softened in cold water

Mandarin Ice

1/2 Liter mandarin juice
lime, citric acid, salt to taste

 

 

METHOD

Frozen Meringue
Mix all ingredients.
Season with salt.
Pour into a chilled siphon.
Charge with 2 NO2 chargers.
Spread thickly onto a frozen half sheet tray lined with parchment paper.
Immediately freeze in -10 degree freezer until hard
Once frozen, dice into ½” squares on a frozen cutting board.
Place immediately back into freezer.

Mandarin-Vodka Gel & Puree
Mix all ingredients except gelatin
Season to taste with lime and salt
Separate seasoned juice in half

Gel
Heat a small amount of the first half of the juice, add 9.5g gelatin, and stir to dissolve.
Add gelatin mixture back into juice
Cool in a metal bowl set in an ice bath. When set, refrigerate.

Puree
Heat a small amount of the second half of the juice, add 7.9g gelatin, and stir to dissolve.
Add gelatin mixture back into juice
Cool in a metal bowl set in an ice bath
Once liquid is fully set, add to a cold siphon bottle
Charge with 2 CO2 chargers and refrigerate

Mandarin Ice

Place a shallow metal pan in -10 deg C freezer
Season mandarin juice with lime, citric acid and salt.
Pour the seasoned liquid into the frozen metal pan
Place in a freezer for 45 minutes
After 45 minutes, use a cold fork to break up the ice
Repeat steps 4 and 5 until ice is firmly frozen into semi-coarse, crunchy granules


Place 3 pieces of diced meringues in the center of a frozen bowl
Place 3 small dots of mandarin puree between each meringue
Place 3 small pieces of mandarin gel on top of and around the meringue
Add 8 slivers of kumquat to the gel
Cover with a thin layer of mandarin ice
Sprinkle a few grains of Murray's pink river salt on top

 

Clicca qui per leggere il profilo dello chef

Daniel Patterson

Clicca qui per leggere la ricetta

Beet and goat cheese tart (broken, inverted), rye and dill
A recipe presented at
Identità Milano 2010