So... 2nd post of "duo of summer breeze", this dish started with one concept which is I want to make pappadam, crispy thin Indian chickpea cracker. But... on our 2nd menu discussion chef Chemel told me "pappadam is not so French, not so "Baume" concept, maybe something else" So I needed to restart the idea.
And I decided to make yogurt puff instead, I couldn't find any recipe on google search, that also makes me want to make it! I had shrimp cracker & cheetos recipe, so I referred those and tried couple different ratio between yogurt solid and tapioca flour. And I found 120g yogurt solid and 150g tapioca flour making perfect yogurt puff dough. Mix in robo coupe, rolled out to thin sheet, steam, dehydrate, fry on high temp, makes crispy delicious yogurt puff cracker!(picture above)
With yogurt puff, I decided to make yogurt crystal, yogurt H2o with 5% weight of gelatin, makes egg white-like ultra clear yogurt crystal. For matching yogurt, one of the tastiest(yet ugly color, so hiding under yogurt crystal) eggplant puree with hickory woods smoke for extra punch. Garnish with Thai basil & drizzle of extra virgin olive oil.... done!
At Baume, we serve amuse as pair, two bites. So I start thinking what is going with eggplant yogurt bites. Came to my mind quickly , using avocado. From there, took me 2mins, radish & grapefruit!
This dish is inspired by my time at RM seafood sushi bar. I rolled avocado to sheet, freeze and punched out with cutter to make frozen avocado disc which I learned at RM and decided to make mille feuille with sliced radish. Kinda Americain sushi to me... I mean we don't use avocado traditionally in Japanese sushi restaurant. Garnish with lemon olive oil and nitro freeze grapefruit segment. Avocado is rich & fatty, radish is sharp, bitter, crisp, grapefruit is punchy, acidic, refreshy, good balance. I added masago rice crispy for crunch and sushi tribute! The bite is icy cold and good start for Baume journey. Wish the guest feel "summer breeze" with these two bites.
Duo of summer breeze:
yogurt puff, yogurt crystal, hickory wood smoked eggplant puree, thai basil, evoo
frozen avocado disc, radish, nitro grapefruit segment, masago, lemon olive oil
Summer menu of Baume: Heirloom carrot 3 way Next!!
Labels: Baume, M & I, Summer Breeze
