Sweet and Sour Lime Macaroon, Guacamole, Corn Nuts and Corn Pure

Top Chef: Season 6, Episode 2

Elimination Challenge Winner: Bryan Voltaggio

 

Go to BravoTV.com for more Top Chef recipes

Recipe courtesy of BravoTV

Sweet and Sour Lime Macaroon, Guacamole, Corn Nuts and Corn Pure

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    Ingredients

    8 ounces lime juice cup minced red onion
    200g water 1 jalapeno, finely minced
    1 stalk lemongrass 2 tablespoons fresh cilantro, fine chopped
    1 kaffir lime leaves tablespoon ground cumin, toasted
    20g sugar teaspoon red wine vinegar
    50g egg white powder 1 cup corn kernels
    2.8g methylcellulose F50 1 cup heavy cream
    4 sheets gelatin, bloomed cup corn nuts, ground to powder
    2 ripe avocados

    directions

    Prep: 6 hours (360 mins) Total: More than 60 min
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    • 1

      For the Macaroon: Combine 200g lime juice, water, 1/2 stalk lemongrass, 1 lime leaf, and sugar. Bring to a simmer and then let steep for 15 minutes. Remove lemongrass stalk and lime leaf.

    • 2

      Remove 50g of the liquid and cool. Combine with methylcellulose and bring to a simmer. Add bloomed gelatin.

    • 3

      Take the remaining liquid (must equal 350g) and combine with sugar mixture and egg white powder. Whip in stand mixer with whip attachment until soft peak.

    • 4

      Slowly add methylcellulose-gelatin mixture to egg white mixture. Whip until cool and medium-to-stiff peak.

    • 5

      Immediately pipe using a round tip onto a dehydrator mat or silpat mat. They should resemble small domes. 6.Place into dehydrator and set at 125-degrees F for 8-10 hours. [Alternative: Preheat convection oven to 150-degrees F and dehydrate for 4 hours or more as needed.]

    • 6

      For the Guacamole: Puree avocado in food processor. Add the remaining 3 teaspooons lime juice, red wine vinegar, and cumin.

    • 7

      Put mixture into a mixing bowl and add the jalapeno, cilantro and red onion. Season with salt and pepper.

    • 8

      Place in a piping bag with a small round tip.

    • 9

      For the Corn Puree: Sweat remaining lemongrass and remaining lime leaf. Add corn kernels and sweat for 10 minutes.

    • 10

      Add cream and simmer for additional 10 minutes.

    • 11

      Remove lemongrass and lime leaf and puree in blender. Pass through tamis.

    • 12

      To Serve: Make a hole in the bottom of the macaroon. Pipe in guacamole.

    • 13

      Spoon small amount of corn puree and set macaroon on top.

    • 14

      Dust with corn nut powder.

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