I’m angling towards a coconut creme brulee, but I want it ivory white - not yolk-tainted yellow. How would I go about this? Agar agar? It’s not something I’ve ever used…
On the subject, is it agar I’d want to be using to make a hot black espresso foam?
lethcite is better in hot foams or through a kisag but they are quite exspensive when you work out how much they are to charge, we use xantham gum and hy foamer in cold foams…amazing the foam stays up for 3-4 days, we do a stunning roe deer carpaccio, textures of beetroot using this foam….happy playing…as for your brulee….to use agar takes away that a brulee is made using eggs, cream and sugar….for me its a classic and there are some things i dont think you can change, boirion coconut puree is a really good white colour and a great taste, however still think you would need to use yolks to set it!
I agree with jamie, you could set a coconut flavoured cream but it just wouldn’t be brulee then, we set loads of flavoured creams for examle we do a coconut and squash set cream, served with scallops and jeera sauce works well, I think it would look good doing a bright white brulle style dessert, but just play with the wording on your menu, coconut set cream instead of coconut brulee, sounds more interesting anyway. As for agar, its so easy to get hold of, I stick to a 300ml to 1 teaspoon guideline for everything, all you need to do is bring it to the boil and pour into the mould you want i will set at room temp and you can serve it warm.
with the foams again I agree with jamie, lecthin will foam up almost anything or what I used to do back in the day was, take 2 egg yolks and 500ml of hot water and beat the ass off it until foamy, then add some of the foam to lighten your sauce, can be slightly eggy if over used, but if you keep the eggs and water somewere warm you can re-beat it as you need. hope this helps
I agree with jamie, you could set a coconut flavoured cream but it just wouldn’t be brulee then, we set loads of flavoured creams for examle we do a coconut and squash set cream, served with scallops and jeera sauce works well, I think it would look good doing a bright white brulle style dessert, but just play with the wording on your menu, coconut set cream instead of coconut brulee, sounds more interesting anyway. As for agar, its so easy to get hold of, I stick to a 300ml to 1 teaspoon guideline for everything, all you need to do is bring it to the boil and pour into the mould you want i will set at room temp and you can serve it warm.
with the foams again I agree with jamie, lecthin will foam up almost anything or what I used to do back in the day was, take 2 egg yolks and 500ml of hot water and beat the ass off it until foamy, then add some of the foam to lighten your sauce, can be slightly eggy if over used, but if you keep the eggs and water somewere warm you can re-beat it as you need. hope this helps
hi peds, it almost works with anything however somethings work alot differently and personally i use a tsp or 5g to 500ml of mix as 300g would give a to stiffer set, but it’s all about playing really. however you need to think about the breakdown of ingredients, for example i have done hot chocolate jellies on a venison dish now because of the cocoa butter content this works diffeently as 5g sets it like a brick, mind you thats not bad when you can then heat that to about 75* before it breaks down, also stuff like pineapple, lemon and orange need more as the acidity plays havoc with it, we have just done a supper club at our place where i did a dish rhubarb and custard, but comprising of 17 different components, panna cotta, fool, sherbet, lolipop with isomalt, syrup smoothie, sorbet, puree, poached to name a few, but to fimish it i did rhubarb shoe laces, using poached and pureed new season rhubarb, tonka bean and then agar, these were then cut into long shoe laces, like the ones i buy for my kids to eat….....it finished the dish a treat and just really brought it all together asthecticallly….hope that helps….
i reckon agar would be far too brittle for a brulee texture. I’d try gellan instead, but id be careful about heating the cocunut milk up too much or you’ll lose the fresher flavour of it. perhaps forget about the brulee idea and go for a panacotta set cream instead?
you could use 75/25% Gellan F and LT100 (hard and soft), set it to your required shape, then you could make plain caramel sheet and blowtorch it over the coconut to mimic the brulee part of the dish, if you are serving classically in a ramekin or the like, then dont worry about the slight yello as no-one will really be wowed by it by the time they crack though it anyway and it will be down to flavour (isn’t it always).
for the brulee i would just use a classic brulee recipe with coconut milk and not worry about the slight yellowness its covered in caramel anyway!!! as for your expresso foam it depends on what your going for, from a cream whipper i wold use xanthum gum but for a hand blender foam i would use lecithin
For the foam, you could use methyl cellulose, holds to an almost meringue consistency, which (if you wanted)you can then pipe into a dehydrator and have espresso puffs, pop a small hole in the bottom and fill with a milk gel and chocolate for a capuccino.
save yourself the expense. use gelatine for both of them
Dude, gelatin set turns to soup when torched.
I’ve got a batch of yolk-set cremes now, they taste great and all, but the yellowness is really yellow. It’s just not what you are expecting from the word coconut on the menu.
I’m just thinking ahead to a summer menu, so I’ve got loads of time to play around. Thanks for the suggestions guys, I’ll see if I can sort it.
Would it help if I used albino chickens for the eggs?
Just a thought though, you could use cheap ‘happy shopper’ battery eggs which are fed on dirt cheap crap, the yolks on these are usually very pale
Usually yeah - I did a summer working backstage at music festivals, Glastonbury, Isle of Wight, Leeds and Reading etc, doing artists and crew catering. On the morning shift you’d sometimes fry two thousand eggs, certainly not free-range ones. Every possible hue imaginable was there, from the palest yellow through to the deepest orange, sometimes you’d get a plain yellow yolk encased entirely by a thick net of red veins… some freaky shit going on, yo. Dread to think about what those chickens had going on in their lives…
save yourself the expense. use gelatine for both of them
Dude, gelatin set turns to soup when torched.
I’ve got a batch of yolk-set cremes now, they taste great and all, but the yellowness is really yellow. It’s just not what you are expecting from the word coconut on the menu.
I’m just thinking ahead to a summer menu, so I’ve got loads of time to play around. Thanks for the suggestions guys, I’ll see if I can sort it.
Would it help if I used albino chickens for the eggs?
i useually find cooking the custard on the stove rather than in the oven gives you a paler result nearlly white and we use free range eggs ( we have them on the function menu’s so make them every other week)
save yourself the expense. use gelatine for both of them
Dude, gelatin set turns to soup when torched.
I’ve got a batch of yolk-set cremes now, they taste great and all, but the yellowness is really yellow. It’s just not what you are expecting from the word coconut on the menu.
I’m just thinking ahead to a summer menu, so I’ve got loads of time to play around. Thanks for the suggestions guys, I’ll see if I can sort it.
Would it help if I used albino chickens for the eggs?
i useually find cooking the custard on the stove rather than in the oven gives you a paler result nearlly white and we use free range eggs ( we have them on the function menu’s so make them every other week)
