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A single ingredient – if they were honored, deconstructed and reinterpreted – can overcome the expectation. Enter the grapefruit: fat, bitter and bright. This dish, grapefruit -crudo with yuzu -caviar and charred shiso oil, increases the modest citrus fruits to a symphony of taste and texture and combines modernist techniques with deep respect for natural ingredients.
Grapefruit, often descended in breakfast shells and cocktails, finds a new expression here. Its sharp acid and bitter sweetness notes are alleviated by Floralem Yuzu -caviar, an essential brightness area that is generated by the spherical. A whispering of charred shiso oil adds Umami and Rauch, while shredding peppercorns leave a persistent warmth. Together, these elements engage the palate into a dialogue about sweetness, bitterness, sharpness and spice.
Serves: 2
Ingredients
Grapefruit -Crudo:
- Fresh ruby grapefruit – 2 tall (approx. 600 g in total)
- Sea salt – 1 pinch
- Extra virgin olive oil – 15 g (1 tablespoon)
- Microgreens – small handful of garnish
Yuzu Kaviar (spherification):
- Fresh yuzu juice (or replacement by a mixture of lemon and lime) – 100 g
- Sodium alginate – 2 g
- Cold water – 200 g (for bad)
- Calcium chloride – 2 g
Charbed shiso:
- Fresh Shiso leaves – 10 leaves (approx. 10 g)
- Neutral oil (grapes or similar) – 50 g
- Salt – 1 pinch
Rosa Pfefferkorn dust:
- Rosa peppercorns – 5 g (approx. 1 tsp)
Proceedings
1. Create the Yuzu -caviar:
In an allusion to modernist cuisine, we start with the Kphreidification. Mix the Yuzu juice and the sodium alginate until you are completely solved, and then let it rest for 30 minutes and remove air bubbles. In the meantime, create a Kphrid bath by dissolving calcium chloride in 200 g of cold water. Carefully loosen the Yuzu mixture into the bathroom with a drop. The droplets turn into delicate caviar balls. After a minute, remove them under cold water and rinse them out. Set aside.
2. Infise the charred shiso oil:
Heat a dry pan until it smokes slightly, and then the shiso for 10 seconds on each side slightly blackened leaves. The grassy brightness of the leaves develops into a little richer and deeper. Mix the charred leaves with neutral oil and a pinch of salt and then strain through a fine sieve. The resulting oil is alive green, smoky and herbaceous.
3 .. Preparation of the Grapefruit -Crudo:
Sneak the grapefruit with precision: cut the peeling and the core away and carefully carve out the segments. Season them with a whisper from sea salt and a gentle drizzle of olive oil to increase their natural sweetness.
4. Create pink pepperkorn dust:
Toast pink peppercorns lightly in a pan to release your flower aroma, and then grind it into a fine cloud of dust with a mortar and a pestle. The court will end this subtle spice with a fragrant, peppered bite.
Intentionally
Plating is an art form and this dish is a study with minimalism. Assign the grapefruit segments on a chilled plate so that your natural color can shine. Dot the composition with sensitive balls from Yuzu -caviar and add texture and acidity. The charred shiso oil around the plate gently drizzle and creates a pattern that is reminiscent of brush strokes. Finally, the bowl dust dust with pink pepper grain powder and garnish with a few microgre to hate freshness.
A flavor: the tasting experience
On the other hand, the court is a master class on the palate. The bright acid of the grapefruit is raised by the floral outbreak of Yuzu Kaviar. The angry shiso oil gives a piquant smoke that the dish is grounded with an earthy undertone. Pink Pfeffercorn with its subtle spices and floral notes linger in the background and rounds off the experience.
Pairing Notes:
A dish with such elegance demands a refined companion. A dry Riesling with light acidity and minerality reflects the citrus notes of the grapefruits and count its bitterness. Alternatively, a sparkling junmai sake with subtle Umami under tones with the charred shiso and yuzu will harmonize nicely.
This grapefruit crudo with Yuzu Kaviar and charred shiso oil is more than a dish -it is an experience. It is a conversation between taste, texture and technology. It is proof that the avant-garde kitchen does not have to be cold or mechanical; Rather, it can celebrate the purity of the ingredients and at the same time exceed the limits of culinary art.
So, slices, spheres and enjoy – because sometimes the most exciting trips are those who are guided by a single ingredient.