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Dessert · Season 14
Raw Abrolhos Island Scallop, Katsuobushi Cream, Sea Cucumber Crackling and Moo
Peter Gilmore
10 Jul 2022
12
Components
50
Ingredients
14
Season
Ingredients
Katsuobushi Cream
250mlumami consommé
2.5gkatsuobushi, shaved
9.3gtitanium grade gelatine leaves
250gpure cream (A)
Katsuobushi infused Umami consommé
Salt flakes, to season
100gpure cream (B)
Vinegared Laver
50gbrown rice vinegar
1 sheetrock laver
Vanilla Ice Cream
162gcaster sugar
58gegg yolks, reserving egg whites
½vanilla bean, seeds scraped, discard pod
200gmilk
292gpure cream
Canister of churned Vanilla Ice Cream
Oloroso Caramel
250gcaster sugar
75gwater
40goloroso sherry
125gpure cream
50gunsalted butter, small cubes, room temperature
5gsalt flakes
Bowl of Oloroso Caramel at 40°C
Prune Jam
250gprunes and soaking water
Rainwater madeira
Cooked prunes and cooking liquid
Biscuits
90gunsalted butter
150gdark muscovado sugar
50gwater
3gblack cocoa powder, sifted
50greserved egg whites
80gplain flour, sifted
0.5gsalt flakes
Green Walnuts
2green walnuts
Virgin Soy Dressing
10gwhite soy sauce
10gvirgin soy sauce
60ggrapeseed oil
Whipped Cream
100gdouble cream
200gpure cream
Sea Cucumber Crackling
750mlvegetable oil
1dried sea cucumber sheet
Garnish
1large Abrolhos Island Scallop
Oboro kombu
Phlox flowers
Tin of Oscietra Caviar
Moo
Oloroso Caramel
Prune Jam
1Vanilla Ice Cream disc
Whipped Cream
3small Biscuits
2large Biscuits
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Peter Gilmore, Season 14. Originally published by Network 10 on 10 Jul 2022.
Original on 10 Play ↗