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Five French Amuse-Bouches

Five French Amuse-Bouches (anime)
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Recipe

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Wiki recipe, completed by Totsuki AI

Five French Amuse-Bouches

Five one-bite pieces — fig quenelle, cardamom sorbetière, sweetfish friture, almond cuit and charred asparagus with anchovy

Difficulty
Total time
5 h
Hands-on
1 h 30 min
Cost
¥¥¥¥
Servings
4

Equipmentsaucepan, ice-cream maker or shallow freezer tray, deep pot, deep-fry thermometer, grill pan, food processor, oven

Tasteherby, crispy, sweet, umami

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Fig quenelle

  • 100 g semi-dried figs (amount estimated)
  • 1 shallot, minced (amount estimated)
  • 60 g cream cheese (added by Totsuki AI)
  • ½ carrot, julienned (amount estimated)

Cardamom sorbetière (anglaise base)

  • 250 ml milk (amount estimated)
  • 3 egg yolks (amount estimated)
  • 50 g sugar (amount estimated)
  • ½ tsp cardamom, ground (amount estimated)

Sweetfish friture

  • 4 small sweetfish, ayu or smelt, cleaned (amount estimated)
  • 3 tbsp whole wheat flour (amount estimated)
  • 1 zucchini, thinly sliced (amount estimated)
  • neutral oil, to taste, for frying (added by Totsuki AI)
  • salt, to taste (added by Totsuki AI)
  • 50 ml cream, whipped to peaks (amount estimated)

Almond cuit and asparagus

  • 40 g almonds, blanched (amount estimated)
  • 1 tbsp honey (added by Totsuki AI)
  • 4 asparagus spears (amount estimated)
  • 4 anchovies, dried or oil-packed (amount estimated)
  • 1 red chili pepper, finely sliced (amount estimated)
  • 1 tbsp olive oil (added by Totsuki AI)

Method

+ step written by Totsuki AI.

  1. Cardamom sorbetière

    1

    Heat the milk with the cardamom. Whisk the yolks and sugar, pour on the hot milk, return to the pan and stir over low heat until it coats a spoon (82 °C). Chill, then churn (or freeze in a tray, scraping every 30 minutes).+

  2. Fig quenelle

    2

    Blend the figs, shallot and cream cheese until smooth. Shape into small quenelles with two spoons and top with julienned carrot.+

  3. Sweetfish friture

    3

    Dust the fish and zucchini slices in the whole wheat flour and fry at 175 °C until crisp. Salt immediately and serve with a dot of whipped cream.+

  4. Almond cuit and asparagus

    4

    Toast the almonds at 170 °C for 10 minutes, then toss in the warm honey and cool on parchment.+

  5. 5

    Char the asparagus in a hot dry grill pan, then grill with the olive oil until just tender. Cut into bites and top each with an anchovy and a slice of chili.+

  6. Serve

    6

    Arrange one of each bite on a long plate, finishing with a small scoop of the sorbetière.+