Step-by-Step Guide to Prepare Award-winning Pseudo Poached Egg with Curry Foam

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Award-winning Pseudo Poached Egg with Curry Foam. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pseudo Poached Egg with Curry Foam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pseudo Poached Egg with Curry Foam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pseudo Poached Egg with Curry Foam is 35 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pseudo Poached Egg with Curry Foam estimated approx 1hr 30 mins.

To get started with this recipe, we have to first prepare a few components. You can have Pseudo Poached Egg with Curry Foam using 25 ingredients and 11 steps. Here is how you can achieve that.

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.

Ingredients and spices that need to be Make ready to make Pseudo Poached Egg with Curry Foam:

1. Cauliflower Purée
2. 4 Cauliflower
3. 400 g Milk
4. 200 g Cream
5. 2 Minced Shallots
6. 3 Garlic Cloves
7. 1 Leeks Sliced
8. 15 g Olive oil
9. Salt and Pepper to taste
10. Butternut Squash Purée
11. 4 Butternut Squash
12. 400 g Milk
13. 200 g Cream
14. 2 Minced Shallots
15. 3 Garlic Cloves
16. 1 Leeks Sliced
17. 15 g Olive oil
18. Salt and Pepper to taste
19. The Spherification Process
20. 30 g Algin for each 1.5 Liters of Purée
21. 16 g Calcic
22. 2 Liters water
23. Curry foam
24. 300 ml water
25. 20 g curry powder

Steps to make Pseudo Poached Egg with Curry Foam

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".

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So that is going to wrap this up with this special food How to Prepare Award-winning Pseudo Poached Egg with Curry Foam. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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