Pseudo Poached Egg with Curry Foam

Our team wanted to make something new and unique, so we utilized one of the molecular gastronomy techniques to create this dish. We used fresh vegetables that are in-season to demonstrate and stay faithful with Roots Restaurant’s vision, serving the best-quality slow food made from local and fresh ingredients.

Osama Mishah @cook_28310715

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Ingredients

1hr 30 mins

35 servings

Cauliflower Purée
4Cauliflower
400 gMilk
200 gCream
2Minced Shallots
3Garlic Cloves
1Leeks Sliced
15 gOlive oil
Salt and Pepper to taste
Butternut Squash Purée
4Butternut Squash
400 gMilk
200 gCream
2Minced Shallots
3Garlic Cloves
1Leeks Sliced
15 gOlive oil
Salt and Pepper to taste
The Spherification Process
30 gAlgin for each 1.5 Liters of Purée
16 gCalcic
2 Literswater
Curry foam
300 mlwater
20 gcurry powder

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Steps

1hr 30 mins

1

Cut, slice, and mince the vegetables.
2

Roast the butternut squash to develop a deeper orange/golden color, and boil the cauliflower then immediately place it in an ice-bath to retain its white color.
3

Heat a sauce pan on medium heat, add olive oil first, wait for the smoking point then add garlic, shallots, and leek. Mix and stir to allow the flavors to get along with each other. Finally, add milk and cream, heat it up while constantly stirring so that the bottom doesn't burn.
4

Add the previous mixture from step 3 with the cut and roasted butternut squash to the blender, repeat for cauliflower.
5

Add 30g of Algin to the cauliflower purée(after it cools down) and blend it at the highest speed for about 5 minutes.
6

Pour the blended mixture into a cannister and add air to it. Shake it well.
7

While the mixture is blending, add the calcic to water to make a calcic bath in a GN. Prepare another GN with only water.
8

Fill a ladle with some calcic water and squeeze the mixture out of the cannister into the ladle, stopping when it reaches the edge. Power more calcic water on the top. A sphere will develope. Drop it into the calcic bath and let it rest in there for about 3 minutes before flipping it. Use a skimmer to take the sphere and put it in water to wash off any excess calcic bath.
9

Take the cauliflower sphere and inject it with the butternut squash purée.
10

To make the curry foam, add 300ml of water into a GN, followed by 30ml of curry powder and 10g of Sucro. Mix it using a hand mixer.
11

For plating, gently carry the pseudo egg using a skimmer and place it on a small round appetizer plate.
Place the foam and let it lay on the "egg".