Recipe for Blood orange & Japanese kumquat

By Chef Kirk Westaway | February 9, 2017, Thursday |

Online Edition

BLOOD orange sorbet
Ingredients:
1kg blood orange puree
1kg fresh blood orange juice
600g syrup
900g mineral water
Instructions:
Blend all ingredients together and bring to a simmer before letting mixture cool before freezing.

Lemon snow
Ingredients:
220g mineral water
60g sugar
5g gelatine
250g lemon juice
Instructions:
1. Mix warm water and sugar, add gelatine.
2. Let the mixture cool and add lemon juice. Freeze and blend with dry ice just before service to keep smoke effect.

Clementine
Ingredients:
4 x whole clementine
1kg mineral water
4g Pectinex
Instructions:
Peel clementine, mix water with Pectinex, soak for 2.5 hours, wash off layer of skin in segments.

Confit orange zest
Ingredients:
2x large orange
50g sugar
150g water
Instructions:
1. Peel and Julienne very thinly the orange zest.
2. Boil with sugar until confit and soft.

Pannacotta
Ingredients:
750ml cream
1pc vanilla
3pc gelatine
100g sugar
Instructions:
1.   Combine sugar, cream & vanilla. Dissolve sugar over heat.
2.   Soak gelatine for 5 minutes in ice water.
3.   Mix into cream and set.

Glass tuille
Ingredients:
100g glucose
150g fondant
10g blood orange juice
Instructions:
1. Boil all ingredients together until caramelized.
2. Spread on Sil-pat and stretch to achieve glass like shard.

On the plate
Peeled clementine
Peeled blood orange
Slice kumquat
Lemon balm cress

iDEAL

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Recipe for Blood orange & Japanese kumquat

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