LENTIL ESPUMA 100 gm Moong dal 50 gm Onions 20 gm Green chili 10 gm Garlic 10 gm Ginger 5 gm Turmeric powder 15 gm Coriander stem 1 no Lemon 50 ml Oil 100 gm Cream BUTTER SPHERE 50 gm Water 5 gm Calcium lactate 350 gms Ghee 2000gm Water 10 gm Sodium Alginate JAGGERY CRUMBLE 25 gm Ghee 100 gm Ragi flour 50 gm Jaggery powder 10 gm Chili powder TARTLET 250 gm Refined flour 100 gm Butter 25 ml Water 50 gm Icing sugar 6 gm Salt TARTLET Combine flour and butter using rubber in method to form sand like texture. Add the rest of the ingredients, knead quickly and chill the dough for about 12 hrs. Sheet the dough through a pasta sheeter and cut according to the tartlet mould size and shape it.Press with another mould to prevent puffing during baking. Bake at 170 degree for 15 mins or until golden brown.Reserve in an airtight container. BUTTER SPHERE In a medium sauce pan, bring 50 g water to a simmer. Add calcium lactate and stir to dissolveWhisk in ghee, slowly to form an emulsion. Remove from heat and fill it in hemisphere moulds and refrigerate until set.In a blender, combine 2000g water and 10 algin and blend on high speed for 2 mins. Pour into a large shallow pan.Unmould ghee spheres and drop into alginate solution. Flip the sphere after 15 mins and let it soak for another 15 mins. Remove from the bath and rinse in cold waterPlace in 90 degree celcius water bath. LENTIL ESPUMA Soak the moong dal for 1 hour. Rinse and boil it with some turmeric powder, 10 ml oil and salt.Heat oil in a sauce pan. Add chopped garlic, ginger and green chili and saute for about 1 min.Add chopped onions and saute till translucent and then add the remaining turmeric powder and stir well.Pour in the boiled moong dal and let this mixture simmer for about 10 mins.Finish with salt, coriander stem and lemon juice.Transfer the hot mixture to blender. Blend at high speed for about 2 mins adding the cream slowly.Strain and charge the mixture in an ISI siphon with 2-3 NO2 chargers. JAGGERY CRUMBLE. Toast the ragi flour tll nutty and slightly dark.Combine the rest of the ingredients and blend to form a homogenous powder.Sift and reserve. TO ASSEMBLE AND SERVE Place some jaggery crumble on the base of the tartlet. Drain the sphere on a cloth to remove excess moisture and place it on the crumble. Top it with the lentil espuma and garnish with some more jaggery crumble. #FINEDININGINDIAN | 45 September 2019
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