This is the recipe for the dish we prepared for the 15th Anniversary dinner at Clio. When we served the dish at the dinner we extruded the ice cream base from an iSi cansiter into liquid nitrogen. The details on this process are the same as for the popcorn gelato from our book. The sorrel ice cream was tart, creamy and green in both color and flavor. The kasu-meyer lemon curd was funky and slightly fermented, balanced by the floral sweetness of the lemon. The rhubarb was intensely rhubarb and added a crisp texture to the dish. FInally the smoky roe from Blis was briny and clean and the small eggs popped against your teeth. It was a dish that was delicious and fun to eat.
The idea of caviar and ice cream is a signature approach that we developed while at Keyah Grande in Colorado. The elements for this dish provide the structure, allowing us to mix and match flavors according to season and pantry.
Sorrel Ice Cream
220 grams liquid glucose
140 grams egg yolk
90 grams sugar
6 grams salt
470 grams whole milk
210g sorrel leaves and short stems
Puree the liquid glucose, egg yolks, sugar and salt in a blender. When the mixture is thoroughly blended add the milk and blend to combine. Pour the mixture into a vacuum bag and seal. Cook the mixture for thirty minutes at 82.5 degrees C in a water bath. When the mixture is done cooking, remove it from the water bath and cool the bag in an ice bath. When the mixture is ice cold, put the sorrel in the blender and pour the ice cream mixture over the top. Puree the ingredients together for one minute until the mixture turns green and the sorrel is completely combined. Strain the ice cream base through a fine meshed sieve and cool in an ice bath. Reserve the mixture overnight and then freeze in an ice cream maker.
450 grams rhubarb
90 grams liquid glucose
100 grams grenadine
3 grams fine sea salt
Combine the rhubarb, glucose, grenadine and salt in a pot and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer until the rhubarb is tender and bright, about 10 minutes. Transfer to a blender and puree until silky smooth. Strain into a metal bowl to remove any rhubarb fibers and cool in an ice bath. Refrigerate for at least 30 minutes.
Spray 24 (1x 4-inch) acetate sheets with cooking spray and wipe them lightly with a paper towel to remove any excess. Use an offset spatula to spread the rhubarb base as thinly and smoothly as possible on the strips of acetate. Place them in a dehydrator and dry for 1 hour. The rhubarb should be completely dry and come off the acetate cleanly and with only a little help from an offset spatula. Reserve the cooled crisps in an airtight container.
4 large eggs
200 grams sugar
125 grams kasu
Zest and juice of 4 meyer lemons (110 grams of juice)
3 grams salt
0.5 grams cayenne pepper
113 grams unsalted butter
Heat a circulating water bath to 75°C. Combine the eggs, sugar, kasu, lemon zest and juice, salt and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 1 minute. Pour the mixture into a vacuum bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated strain the mixture through a fine mesh sieve and cool down in a metal bowl in an ice bath. Reserve in a covered container in the refrigerator until ready to freeze. Freeze in an ice cream maker according to the manufacturer's directions or using liquid nitrogen.
Wood sorrel leaves, pods and flowers if available
Rhubarb Crisps broken into shards
Kasu Curd in Squeeze Bottles
Sorrel Ice Cream (we extrude from isi canisters into liquid nitrogen)
Make sure everything gets on the plate/bowl