Fountain of Youth

featuring Chef Shuby

INGREDIENTS

METHOD

Cucumber gelee:

  • 1 cucumber 

  • 2 stalks mint

  • 1 tablespoon gelatine 

  • 1/4 cup sugar 

  • 2 tablespoon lemon juice 

  • 1 tablespoon gelatine

Custard:

  • 3 egg yolks

  • 1 tablespoon sugar 

  • 2 cups milk

  • 2 teaspoon cornstarch

  • 1/4 cup mango puree

Brittle:

  • 1/4 cup pistachio  

  • 1/2 teaspoon cornstarch

  • 1/2 cup sugar

  • 1 stalk thyme

  1. Blanch cucumbers and Mint in slightly salted water for 1min. Refresh in  Ice water and blend with lemon juice till smooth. Pass through a strainer and add sugar and bloomed gelatine; Pour in chilled plate and allow to set till firm.

  2. Place milk in a pan and heat to a boil, pour over eggs, sugar and Cornstarch. Return to heat and whisk until thickened, then chill. Add pureed mango to the set custard and mix until incorporated.

  3. Melt sugar and pinch of salt to caramel, pour in a parchment paper and sprinkle evenly chopped pistachios and thyme leaves, then allow to set.

  4. To make the candied peppers, caramelize sugar and allow to come to candy temperature, dip peppers in sugar and allow to set.

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