This is a recipe we took to Laris Shanghai to great acclaim in our first China promotion SAUCHIN in 2004.
It is a dish was have continued to drag out for very special dinners. It is brilliant with Champagne, especially Charonnay dominant Champagne and of course Chardonnay.The caviar does require a level of skill and before you serve it might be a good idea to make the caviar a couple of days before. A years or so ago I had a very unhappy experience when I was rung by the venue chef, just three hours before the lunch to say he couldn’t make the recipe work. I have never run five blocks so quickly to fix the problem.
The Boiron frozen seedless passionfruit is an excellent product, however, it is very sweet and we always use at least 30% fresh passionfruit juice to get the right acid balance.
AO 10 MARCH 2023
make the base 24 hours before you want to use it
100g fresh strained passionfruit juice
150g spring water
2g sodium alginate
Mix everything together in the Thermomix or blender. Let stand for 30 minutes, then blend again. Refrigerate for 24 hours.
to finish and store the passionfruit caviar
for the bath
5g calcium chloride
Mix together then drop the passionfruit caviar mix into the solution and leave it there until it becomes spherical – approximately 10 minutes. Rinse under cold water and store in a 50:50 fresh strained passionfruit juice and water solution in the fridge.
The selection of the EV olive oil is critical to the success of this vinaigrette; it should be fresh and sprightly, new, but with fantastic tropical overtones, one of those rare oils with banana and pineapple notes, but with fabulous complexity and a little bitterness on the end palate.
20g roasted pureed organic garlic
240g EV Olive Oil
120g fresh strained passionfruit juice – tropical passionfruit are too sweet
black pepper, freshly and coarsely ground
Maldon sea salt
Emulsify the garlic, olive oil, passionfruit juice, salt and pepper.
A couple of hours before you want to serve, pre-heat a small thermos with boiling water
100g white wine reduction, reduced by half
200g passionfruit juice – at least 50:50 fresh and frozen
250g COLD unsalted butter cut into 1 cm cubes
pinch Maldon sea salt
freshly and finely ground white pepper
Put the white wine reduction int a small saucepan and bring to the boil. Brin the passionfruit juice to th e boil in a microwave and add the the white win reduction, immediately start whisking in the cold butter and continue whisking it in until you have a thick glossy sauce.
Store in the pre-prepared thermos until you are ready to serve.