Thai · Starter
Green Curry
A dry, feather-light meringue that dissolves into green curry on the tongue — savoury patisserie that shocks and then makes perfect sense
- Prep
- 30 min
- Cook
- 120 min
- Serves
- 16
Ingredients
- Coconut cream — 100 g
- Green curry paste (vegetarian) — 18 g
- Lime juice — 8 ml
- Palm sugar — 20 g
- Fine salt — 1.5 g
- Egg white powder (albumin) — 9 g
- Xanthan gum — 0.4 g (0.3% of the liquid base — weep prevention)
- Kaffir lime leaves — 4
- Lime zest — 2 g
- Coriander cress — 16
Method
- Warm coconut cream with curry paste, palm sugar, salt; simmer 3 minutes; add lime juice; strain; cool to 20 °C (need ~130 g).
- Whisk in albumin and xanthan (0.3%); rest 5 minutes.
- Whip in a stand mixer 10–12 minutes to firm, glossy peaks.
- Pipe 32 small kisses onto lined trays.
- Dehydrate at 70 °C for 2–2.5 h until dry outside with a faint chew at the core.
- Blitz dried kaffir leaves with lime zest to a dust.
- Dust the kisses; sandwich pairs with a leaf of coriander cress if desired.