Thursday, November 20, 2008

Hot Soy Cold Soy

To make this texture I first took coconut milk, coconut powder and honey and gelled it with agar. We then made a mixture of white soy, sake, mirin and yuzu and reduced it by 1/2. I then added a .45% ratio of hydrated Gellan F. We then flash froze the coconut cubes in liquid nitrogen. The gellan soy mixture is served in a craft on the side. The guest takes the craft of hot soy and pours it over the frozen coconut cubes. The gellan in the soy changes the consistency of the sauce to loose jelly.

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