Menu update. Lemon rosemary creme brulee - boring. So now its lemon broth, mascarapone smear, blueberry gelee cube...but I'm still working on this course.
Here's an idea-- gel the lemon broth and pack it in xiao mai wrappers, then steam them, then serve the parcels with the mascarpone and blueberry. Dessert xiao long bao! Ha ha ha. No, I'm part-serious, but it is a lot of work.
(but I guess combining a Chinese influence with cheesecake is a little too much border-crossing?)
What would happen to the gel once I steam the buns? That would be amazing if I could get the gel to totally liquify and burst when they pushed a spoon into it.
Exactly. Xiao long bao is made by creating an aspic (via natural collagen of the bones and skin in the stock, or 2 cups stock to 1 tablespoon unflavored gelatin). After it's set, it's cut into cubes and (with meat and vegetables) used to stuff delicate dumpling wrappers. After it's steamed, the broth should remain liquid (assuming it's not brought to refrigeration again), creating the soupy surprise when bitten into.
Here's an idea-- gel the lemon broth and pack it in xiao mai wrappers, then steam them, then serve the parcels with the mascarpone and blueberry. Dessert xiao long bao! Ha ha ha. No, I'm part-serious, but it is a lot of work.
ReplyDelete(but I guess combining a Chinese influence with cheesecake is a little too much border-crossing?)
What would happen to the gel once I steam the buns? That would be amazing if I could get the gel to totally liquify and burst when they pushed a spoon into it.
ReplyDeleteExactly. Xiao long bao is made by creating an aspic (via natural collagen of the bones and skin in the stock, or 2 cups stock to 1 tablespoon unflavored gelatin). After it's set, it's cut into cubes and (with meat and vegetables) used to stuff delicate dumpling wrappers. After it's steamed, the broth should remain liquid (assuming it's not brought to refrigeration again), creating the soupy surprise when bitten into.
ReplyDelete