seasonal vegetables｜Summer｜western food｜和風ビッシソワーズ・じゅんさいのジュレ添え
Japanese-Style Vichyssoise with Water Shield Jelly
Culinary Art Workshop - 2016.July
Ingredients
| 【Japanese Vichyssoise】 | |
| Potatoes | 150g |
| Minced Leek | 3 tbsp |
| Dashi Pack | 1 piece |
| Water | 250ml |
| Mikawa Roasted Sake | 1 tsp |
| Salt & Pepper | To taste |
| Soy Milk | 200ml |
| 【Water Shield Jelly】 | |
| Fresh Junsai (Water Shield) | 100g ... Wash thoroughly, boil for 30 seconds, and cool in ice water. |
| Okra | 3 pieces ... Rub with salt, boil, and slice thickly. |
| Water | 100ml |
| Mikawa Roasted Sake | 4 tsp |
| Gelatin | 2g ... Soften with 2 tsp water (not listed). |
| 【Garnish】 | |
| Salmon Roe | To taste |
| Shiso Leaves | To taste |
Instructions
- Prepare the 【Vichyssoise】: In a pot, combine potatoes, leek, and water. Cook until the potatoes are tender, then cool.
- Blend the mixture and chill it over ice. Add Mikawa Roasted Sake, adjust the thickness with soy milk, and season with salt and pepper.
- Prepare the 【Water Shield Jelly】: In a small pot, boil water and Mikawa Roasted Sake. Remove from heat and dissolve gelatin. Chill over ice.
- When the mixture thickens, combine it with junsai and okra.
- Pour the jelly into glass containers and let it set in the refrigerator. Before serving, pour the vichyssoise over the jelly, and garnish with shiso leaves and salmon roe.