Home Recipes Gangnam style

Gangnam style

An appetizer with mango-kimchi sorbet, kimchi tuile, sakura, and tremella.

Vegetable Fruit Other Seafood Mushroom

Gangnam style

Debic Professionals

Debic

Ingredients

For 10 servings

Sea urchin mousse

350 g fish stock

20 g sea urchin, cleaned

Salt

7 g sheet gelatine, soaked

150 ml Debic Cream 40%

Orange velvet spray

Mango-kimchi sorbet

900 g mango purée

100 g water

220 g kimchi

50 g dextrose

100 g pro sorbet, Sosa

Kimchi tuile

200 g kimchi

40 g egg whites

85 g flour

20 g trisol

Pan-coating spray

Sakura foam

10 g sakura leaves, salted

150 ml fish stock

200 ml Debic Culinaire Original

Marinated tremella

1 tremella

100 g kimchi fluid

100 g mango purée

Garnish

20 sea urchin gonads

10 dried sakura flower leaves

10 yellow and purple edible petals

Debic products used

Culinaire Original 20% 1L

Cream 40% 2L

Preparation

Sea urchin mousse

Heat the fish stock and add the cleaned sea urchin.

Stir well until the sea urchin is fully dissolved, then season to taste with salt.

Add the pre-soaked gelatin, strain through a fine sieve, and let cool until slightly thickened.

Whip the cream until it reaches a yogurt-like consistency, then fold it into the sea urchin stock.

Portion the mixture into sakura moulds and use a skewer to poke small holes around the edges to help release the mousse.

Refrigerate, then freeze until firm and easy to unmould.

Spray the frozen mousse with orange velvet spray and store in the freezer until ready to use.

Mango-kimchi sorbet

Blend all ingredients in a blender until smooth, then freeze in Pacojet cups.

Churn into sorbet à la minute using the Pacojet.

Kimchi tuile

Mix all ingredients together and blend smooth.

Lightly spray the moulds with baking spray, then press the mixture into the moulds.

Bake at 160⁰C in the oven.

Keep in a well-sealed tin with silica beads.

Sakura foam

Soak the salted sakura flowers in warm water for a few minutes.

Heat the fish stock and add the soaked flowers.

Stir in the Culinaire Original and reduce slightly.

Blend with a hand-held blender to create a light, frothy foam.

Marinated tremella

Soak the tremella in warm water and rinse well for 10 minutes.

Vacuum-marinate the tremella together with the kimchi liquid and the mango puree.

Leave to marinate in the fridge for a day.

Assembly

Arrange the frozen mousse on the plates and leave to defrost for 5 minutes.

Finishing touch

Finish with the kimchi liquid.

Place a quenelle of the sorbet next to the mousse and finish with the sea urchin gonads, tuile biscuit, and dried sakura leaves.

Finally, spoon the sakura foam next to it.

Vegetable Fruit Other Seafood Mushroom

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Debic for chefs