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ROBIN ZAVOU

Krug Room, Mandarin Oriental — Hong Kong, S.A.R., China

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Summer Cone

Summer Cone

  • STARTER
    10 PERS
  • timing
    -
  • preparation time
    30 MIN
  • Cooking time
    10 MIN

INGREDIENTS

SAMOSA CONES
1kg plain flour
180g clarified butter
300g cold water
5g celery salt
5g coarse salt


RICE-DASHI FILLING
500g koji rice
500ml water
750ml chicken stock
110g button mushrooms, thinly sliced
10g kombu, cut into small pieces
100g smoked bacon, finely diced
22g bonito flakes
salt
cayenne pepper


EBI FILLING
100g amaebi prawns (ebi)
10ml lemon oil
20ml ponzu dressing seasoning
yuzu zest, microplaned, to taste


GARNISH
Fresh uni
Shiso flowers
Chive flowers
Borage flowers

 

RECIPE DEVELOPMENT

1. SAMOSA CONES

1) Mix all ingredients to make a dough and let rest for 1 hour.
2) Roll the dough to 0.5 cm thick, cut out 10 cm diameter circles with a pastry cutter.
3) Wrap pastry around metal cones molds and chill for 30 minutes.
4) Stand the cones up and bake in a preheated oven at 180c for about 8 minutes.
5) Gently cool for around 3 to 5min, and remove from molds.
6) Once fully cooled, place in airtight container till needed.

 

2. RICE-DASHI FILLING

1) Combine water, chicken stock, mushroom, kombu, and bacon in a pan.
2) Season with salt and cayenne pepper.
3) Bring to a boil, remove from heat, add bonito flakes, and cover with plastic wrap.
4) Strain after 30 minutes.
5) Cook rice in dashi stock till soft.
7) Blend to a puree and pass through a strainer.
8) Refrigerate until needed.

 

3. EBI FILLING

1) Dice prawns into 1 cm pieces.
2) Combine remaining ingredients and pour over prawns.
3) Season to taste and refrigerate until needed.

 

FINISHING & SERVING INSTRUCTIONS

1) Pipe rice puree into bottom of each cone to fill about halfway.
2) Add ebi mix on top and finish with uni.
3) Wrap cones with paper napkins and place in wooden cone holder or stand upright in bowl of dry rice.
4) Garnish cones with flowers.
5) Spray with a scent of dashi vinegar and serve.

 

 

 

 

 

 

Krug Grande Cuvée
172ème Édition

The freshness of the uni and the flowers give the scent of summer and enhance the summer fruit notes of Krug Grande Cuvée 172ème Édition. The shiso flower gives a hint of Asian flavor that enhances the delicate nuttiness of the Champagne.

Robin Zavou

Krug Room, Mandarin Oriental

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All For One and One Flor-All. In 2024, Krug celebrates the delicate elegance, exquisite diversity and unparalleled potential of Flower.

ALL KRUG LOVERS

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Krug Grande Cuvée
Krug Grande Cuvée
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