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Wasabi & green pea Buñuelos



We’re going to make a wasabi buńuelos with green pea and lime. It’s a crispy buñuelos with green peas, a green pea salad, lime gel and a wasabi mayonnaise.





The wasabi buñuelos

250 grams

vegetable broth

5 grams

wasabi paste

3 grams

salt

45 grams

spinach leaves

50 grams

egg

50 grams

flour

50 grams

rice flour

25 grams

corn starch

Mix the vegetable broth with the wasabi paste, the salt, the spinach leaves and the egg. Now blend this till smooth. Once smooth add the flour, the rice flour and the corn starch. Blend this till smooth as well and then directly stop to prevent too much gluten from forming. Then let it rest for at least 30 minutes. Meanwhile heat up your buñuelos stamp in some deep frying oil that’s 170 degrees Celsius. Click here for more info. Once it’s hot gently dip the stamp in the batter for a couple of seconds. Then deep fry it for around a minute and take it out just before the color starts to chance. When necessary, use a tweezer to remove it. Then just continue deep frying with the remaining batter. After that dry them at 50 degrees Celsius till completely crispy.



The lime gel

5

limes (150 grams of juice)

60 grams

water

15 grams

ginger syrup

60 grams

sugar

4 grams

agar powder

3 grams

gellan powder

Cut the limes in half and juice them for 150 grams of lime juice. Also add the water, the ginger syrup, the sugar, the agar powder and the gellan powder. Mix this well and then bring it to a boil for at least 30 seconds. Once it has boiled pour it into a bowl and let it cool down in your fridge. Then transfer it into a blender and blend it into a smooth gel. After that transfer it into a piping bottle and keep it in your fridge for later.



The wasabi emulsion

40 grams

parlsey leaves

200 grams

neutral oil (I use sunflower oil)

First the parsley oil. Pick enough parsley leaves for 40 grams. Transfer them into a blender and also add the neutral oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. After that pour it on a super fine sieve or a sieve that’s lined with a kitchen paper and let it drain in your fridge.

40 grams

egg white

25 grams

ice cubes

15 grams

wasabi paste

4 grams

salt

25 grams

sushi vinegar

180 grams

cold parsley oil

Mix the egg white with the ice, the wasabi paste, the salt and the sushi vinegar. Blend this till smooth. Then add the cold parsley oil and blend it till it’s fully emulsified. Once it’s a nice mayonnaise transfer it into a piping bottle and let it set in your fridge for at least 1 hour.



The green pea cream


First cut one shallot in half and clean it. Now slice it in thin slices. Then melt 50 grams of butter on a medium heat and glaze the shallots together with 4 grams of salt. When softened add 500 grams of frozen green peas and pan fry them for a couple of minutes. Now add 200 grams of vegetable broth with 20 grams of white wine vinegar and two sprigs of thyme. Reduce it till almost all the liquid has evaporated. Then remove the thyme and transfer it into a blender. Also add 20 grams of parsley leaves and then blend it till smooth. It can take quite some time to get a smooth pea cream, but it’s really worth it. Now transfer it into a piping bottle and keep it in your fridge for later.



Final prep


You just need to clean some green peas for the garnish. First open up the pod and take the green peas out. Then season some boiling water with salt and blanch the green peas for around 30 seconds to a minute. Now directly cool them down in ice water and let them sit for 2 minutes. Then take them out and when preferred peel away the skin. This is not really necessary, but it will bring the amuse to the next level! If you want, you can dry the skins and blend them into a fine powder. It’s great for seasoning!



How to finish the amuse


First place the buńuelos on a plate or a folded napkin and pipe some of the green pea cream on the bottom. Then fill it completely with the blanched green peas. Once filled add a couple dots of the wasabi emulsion. Now also pipe some of the lime gel on top and then decorate it with a couple beautiful white leek flowers. If you don’t have these, I would suggest a white corn flower. It doesn’t have the garlicy flavor, but the freshness is very nice as well.

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