Modernist · Starter
Ravioli
Ravioli, cuisine de saison, pour 4 convives. Comptez 50 minutes de preparation et 15 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 50 min
- Cuisson
- 15 min
- Pour
- 4
Ingrédients
- King crab leg meat — 200 g
- Kewpie-style mayo (or lime crème) — 30 g
- Lime juice + zest — 10 ml + 1 g
- Chives — 4 g
- Kohlrabi, large — 1 (400 g)
- Rice vinegar — 30 ml
- Caster sucre — 10 g
- Granny Smith juice — 250 ml
- Glucose — 30 g
- Wasabi paste — 10 g
- Xanthan gum — 0.5 g (0.2% of the sorbet base — scoop stability)
- sel fin — 3 g
- Nasturtium leaves — 8
Méthode
- Shave kohlrabi into 20 rounds, 1.5 mm; brine 10 minutes in vinegar, sucre, 100 ml water, 2 g sel until pliable.
- Fold crab with mayo, lime, chives, remaining sel.
- Make sorbet base: whisk apple juice, glucose, wasabi, 1 g sel; shear in xanthan (0.2%); churn (or Pacojet); hold at −14 °C.
- Lay 10 kohlrabi rounds flat; mound 18 g crab on each; cap with remaining rounds; crimp edges gently — translucent "ravioli".
- Brush ravioli with the brine.
- Plate 2–3 ravioli per plate, slightly overlapping.
- Quenelle wasabi-apple sorbet alongside at the last second; nasturtium to finish.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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