Crème Fraiche Bavarios
- 800 grams crème fraiche
- 300 grams crème fraiche
- 16 grams Gelatine8 sheets
- 12 grams Salt
- 5 grams cayenne pepper
- 10 grams lime juice
- 275 grams scallion bottom
- 45 grams grapeseed oil
- 3 grams Salt
- 225 grams Water
- 360 grams spinach
- 20 grams Water
- 1.3 grams xanthan gum
Scallion Crème Fraiche Bavarios
- 50 grams crème fraiche bavarios
- 20 grams scallion puree
- 6 grams spinach puree
- 1 russet potato
- 6 quarts fryer oil
- 2 grams Salt
- 1 potato spiral
- 5 grams Tsar Imperial Caviar
- 3 grams crème fraiche bavarois
- 3 grams scallion crème fraiche
- 2 chive blossoms
- 2 scallion curls
- 2 pea tendril tops
- 2 chive tips
Crème Fraiche BavariosYield 1200 grams
- In a mixer, whip 800 g crème fraiche until medium firm peaks.
- In a small container, bloom gelatin in ice water.
- In a medium sauce pot, add 40 g of the 300 g Creme Fraiche with the bloomed gelatin.
- Then temper in the rest of the 260 g in a small bowl.
- In a large bowl fold the whipped crème fraiche into the gelatin and crème fraiche mixture and set in the refrigerator.
- After set, whisk smooth and season with salt, cayenne, and lime juice.
Scallion PureeYield 175 grams
- In a sauce pan, heat up the grapeseed oil and lightly sweat the scallions until slightly translucent.
- Add in the water, salt and cover with a lid.
- Simmer on low heat for 30 minutes or until the scallions are completely tender and the water has almost completely evaporated.
- Transfer to a blender and blend on high until completely smooth.
- Pass through a tamis and reserve.
- Yield 325 grams
- Bring a large pot of water to boil.
- Blanch the spinach in the boiling water until tender, approximately 3 minutes.
- Transfer to an icebath to shock.
- Wring out all the excess water from the spinach and transfer to a blender.
- Blend on high, adding water if necessary to get the blender moving.
- Once completely smooth, shear in the xanthan gum. Pass the puree through a tamis and reserve.
Scallion Crème Fraiche BavariosYield 70 grams
- In a small mixing bowl, whisk the crème fraiche bavarios until smooth.
- Then fold in the scallion and spinach puree.
- Transfer to a piping bag and reserve.
Potato SpiralsYield 4 each
- Preheat the oil to 350F.
- Peel the potato and slice off the top and the bottom of the potato.
- Using a spiral rotary turning, turn out laces of potato to 8” in length.
- Working back from the blade, align all the laces in a row and start to wrap the laces around the Teflon covered pipe that has been sprayed with pam.
- Work your way around the pipe until entirely covered.
- Cut a piece of parchment paper that is the same length of the pipe, spray with pam, and wrap around the pipe, secure with paper clips.
- Fry the pipe with the parchment on for a minute to set the laces.
- Then remove the pipe from the oil, and unwrap the pipe.
- Return it to the oil to cook until golden brown.
- Remove from the oil and carefully remove the spiral. Salt immediate, and break into 2.5” pieces. Reserve
- In an amuse bowl, place the potato spiral down in the center of the bowl.
- Next place the caviar to the left of the spiral.
- Pipe a dollop each of the crème fraiche bavarios and the scallion crème fraiche on the right side of the spiral.
- Garnish with the chive tips, blossoms, scallion curls and tendril tops.