Top Chef: Season 6, Episode 2
Elimination Challenge Winner: Bryan Voltaggio
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Recipe courtesy of BravoTV
|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|
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.
Remove 50g of the liquid and cool. Combine with methylcellulose and bring to a simmer. Add bloomed gelatin.
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.
Slowly add methylcellulose-gelatin mixture to egg white mixture. Whip until cool and medium-to-stiff peak.
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.]
For the Guacamole: Puree avocado in food processor. Add the remaining 3 teaspooons lime juice, red wine vinegar, and cumin.
Put mixture into a mixing bowl and add the jalapeno, cilantro and red onion. Season with salt and pepper.
Place in a piping bag with a small round tip.
For the Corn Puree: Sweat remaining lemongrass and remaining lime leaf. Add corn kernels and sweat for 10 minutes.
Add cream and simmer for additional 10 minutes.
Remove lemongrass and lime leaf and puree in blender. Pass through tamis.
To Serve: Make a hole in the bottom of the macaroon. Pipe in guacamole.
Spoon small amount of corn puree and set macaroon on top.
Dust with corn nut powder.
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