I’ve been in an environment that fosters innovation for the past decade. With innovation comes failure. As I’ve mentioned before, failure teaches us the most important lessons. There’s a quote from work that I’ve become quite fond of:
“If you see sombody working on something impossible, please do not disturb them…”
This dish may have been called “blood clots” and “shoe leather” by the judges, but here’s a re-worked proof of concept…
Was this executed perfectly on the show? No. Was it the most daring, bold, risky, creative dish of the day… I think so. The idea is completely “Freak Genius”… Here’s the recipe that has been put through some proper testing and development.
For the Coffee Spheres.
303g Fresh brewed coffee (with or without chickory… your choice)
67g Evaporated Milk
11.2g Calcium Lactate Gluconate
4g Ultratex 8
Blend all ingredients thuroughly with hand blender. Pour into a 8″x8″ pan or a container that will have the liquid be about 1/2″ deep. Freeze solid.
For the Alginate Setting Bath
1432g BOTTLED water (3x12oz bottles, tap water will not work)
4.8g Sodium Alginate
Mix alginate thoroughly with clean hand blender. Chill and reserve.
For the Binget.
167g Warm Water
120g Evaporated Milk
440g Bread Flour
Oil for Frying
Combine yeast, water, sugar, and evaporated milk. Cut shortening into flour and salt. Mix liquid with beaten egg. Add all the wet ingredients to dry and allow dough to rise.
Coffee Bourbon Salted Carmel
145g Turbinado Sugar
50g Coffee Beans, whole
4 tblspn butter
108g Heavy Cream
Place Bourbon and Coffee into .5L iSi canister. Charge with 1 N20 cartridge reserve 10 minutes. Release all gas quickly. Strain. Discard beans.
Place coffee infused burbon into a sauce pan over medium heat. Flame to burn off alcohol. Add sugar and bring to 260F. Add cream – be careful, the carmel will foam up here. Whisk in butter and salt. Transfer to squeeze bottle.
Cut frozen coffee into 1″ squares. Place frozen squares into alginate bath for about two minutes. Make sure coffee is completely submerged and not touching each other. After two minutes carefully transfer spheres to a fresh water bath. They will be extremely delicate at this point – handle them like egg yolks.
Roll out dough 1/4″ thick. Place coffee spheres on dough and lightly moisten the dough around the sphere. fold and seal the dough as you would a ravioli. Carefully cut into desired shapes. Seal edges extremely well- an opening means that about a table spoon of coffee is going to leak into 375F oil (bad thing).
Fry in 375F oil until brown, about 2-3 minutes, rotating frequently. Dust with powdered sugar and top with bourbon coffee caramel. Devour. Get kicked off MasterChef. Go #TeamAdrian!