This dish turned out even better than I had hoped.
It seems getting raw goats milk is damn near impossible. Several people at the farmer’s market informed me that the raid at Rawsome foods turned a lot of people off to the idea of bottling goat’s milk. I found this goat’s milk at Trader Joe’s, thanks to the guidance of those same individuals at the farmers market. It’s a family owned dairy in Chino that is certified humane. The milk is quite delicious.
These Loquat Blossoms brought a dimension to the dish that I hadn’t planned on. They have a flavor unlike anything I’ve ever tried. They’re reminiscent of the loquat fruit but they have an almost candy-like, somewhat medicinal flavor. They’re amazing. Please click continue to see the rest of this post.
I found all the citrus for this dish within a mile of my place.
The grapefruit were peeled.
After peeling citrus I always remove as much pith as possible with a knife.
The peels are then blanched 3 times. It is important to use fresh water for each blanch. After being blanched the peels are cooked in a 30% sugar simple syrup. That means for every 100 g of water add 30 g of sugar. The peels were cooked tender, pureed and strained.
The fruit was then supremed and partially dehydrated. The goal is only to dry the outside of the supreme, not to completely dry out the fruit.
I juiced what was left of the grapefruits and oranges after cutting them. With the juice I made a fluid gel. The juice is weighed out. Agar Agar is then whisked into this juice at 1% of the total weight. For every 100 g juice use 1 g Agar. It’s best to use a blender or immersion blender to incorporate agar. Once incorporated the liquid must be brought to a full rolling boil. The liquid is poured into a container and refrigerated. After about 30 minutes it will form a stiff gel. The gel is then sheared (fancy term for blend) which breaks down it’s structure. It is however still gelled so what is left is a “fluid gel”.
Dehydrated Rose Petals
I pulled some guava leaves from my tree and dehydrated them as well. With the leaves and rose petals I made a tea. I sweetened it slightly and thickened it with xanthan. According to a study in 2010, guava leaf tea inhibits alpha-glucosidase enzymes. What this translates to is a suppression of blood glucose levels which is key in fighting against diabetes type II. The flavor is fantastic but difficult to describe as the fruit flavor doesn’t really carry over. It has an inherent sweetness but is very earthy and slightly bitter.
Xanthan is pretty easy to find these days. Any high end market will carry this brand. Xanthan is a polysaccharide that grows on certain plants. Commercially it is used most often to thicken salad dressings.
And here’s the dish……………..
Goat’s Milk Panna Cotta, pickled rose hips, burnt orange and grapefruit, pickled fennel, citrus rind puree, citrus fluid gel, pomegranate seeds, loquat blossoms, guava leaf tea.
I made the panna cotta by sweetening the milk slightly, adding a bit of citrus zest, and setting it with gelatin. The citrus rind puree, and the fluid gel were plated using a small squeeze bottle. The dehydrated orange and grapefruit were burned with a torch. After everything was placed atop the panna cotta the tea was poured around it and finished with dehydrated rose petals. The dish is really fun to eat. There are so many flavor combinations piled atop that panna cotta that no two bites are the same. Every bite is like eating a new dessert.