In the same session as Modernist Cuisine Pulpo a la Gallega, we also prepared the Shrimp Cocktail from the Plated Dishes volume of Modernist Cuisine. This preparation is quite a contrast with the traditional Avocado and Shrimp Cocktail I blogged about a few days ago. It looks very pretty and is a lot of work. The combination of beets, shrimp, passion fruit, and horseradish is original and works quite well. I liked the passion fruit ‘leather’. We were not enthusiastic about the passion fruit brown butter fluid gel or the pressure-cooked sesame seeds. The verdict? It was an interesting experience and quite tasty, but I don’t think I will make this dish again.
- Passion Fruit Brown Butter Fluid Gel
- Passion Fruit Chewy Leather
- Passion Fruit White Soy Sauce Vinaigrette
- Sous-vide Baby Beet
- Pressure-cooked Sesame Seeds
- Sous-vide Shrimp
- Shaved Horseradish, Mint leaves, and Lime zest julienne for garnish
Passion Fruit Chewy Leather
As an alternative, Modernist Cuisine specifies to steam them at 90ºC/195ºF with 100% humidity for 3 minutes.
Sous-vide Baby Beets
Pressure-cooked Sesame Seeds
Pressure cook for 90 minutes.
Passion Fruit Brown Butter Fluid Gel
Modernist Cuisine has a fancy way of making brown butter using a pressure cooker and adding milk powder. We decided to allow ourselves a shortcut (also because milk powder is surprisingly hard to find in a country that produces something like 100,000 metric tonnes of the stuff). And so we just cooked butter over low heat until it was brown.
It wouldn’t set and this is where we went wrong, because we added a bit more agar and reheated it. Now it did set, but the agar could be tasted too strongly.
Combine the fluid gel with the horseradish, 50 grams brown butter, 4.5 grams malic acid, and salt to taste. We used less malic acid, as 4.5 grams is a lot. I think it does not make sense to provide such precise amounts of ingredients when you use a natural ingredient that is not standardized like passion fruit juice. Our passion fruit was not very ripe and quite acidic, so we used less malic acid.
Passion Fruit White Soy Sauce Vinaigrette
For the vinaigrette, combine 50 grams of passion fruit juice with 10.5 grams of white soy sauce, 7 grams of lime juice, 3 grams of jalapeño brunoise, and 1 gram of malic acid. All recipes in Modernist Cuisine are this exact when it comes to the amounts of the ingredients. Since passion fruit juice can be quite different depending on how ripe the passion fruit is, we tweaked the amounts to our own taste.
Assembling the dish
Arrange the prawns on chilled plates with dots of passion fruit fluid gel, baby beets, and small mounds of pressure-cooked sesame seeds. Garnish with grated horseradish, mint leaves, passion fruit leather, and lime zest.
We paired it with a sauvignon blanc, and that worked very well. Most sauvignon blanc is high in acidity, and some (especially from New Zealand) even have notes of passion fruit.
Two years ago I blogged about my favorite cookies: almond-coconut-lemon macarons. I’ve been making them for years and I keep making them. The coconut and lemon makes them more interesting than straight almond macarons (aka amaretti).