Culinary Workshop Karinary Art 2018.June
Ingredients
| Melon (green and red) | 100g each ... Cut into bite-sized pieces. |
A Gelatin
| Powdered gelatin | 5g ... Soften in water. Melt in a hot water bath or microwave for 30 seconds. |
| Water | 2 tbsp |
B Granulated Sugar Syrup
| Granulated sugar | 3 tbsp ... Mix with water and dissolve in a hot water bath or microwave for 20 seconds. |
| Water | 2 tbsp |
Other Ingredients
| Water | 250ml |
| Lime juice | 1 1/2 tbsp |
| Plum wine | 1 tbsp |
| Soda (melon soda) | As desired |
| Grappa "Gin no Sei" | As desired |
Instructions
- In a bowl, mix water, lime juice, and plum wine. Combine the gelatin mixture (A) and syrup (B). Place the bowl over an ice water bath and stir slowly until it thickens. Refrigerate to set.
- Break the gelatin into pieces, mix with melon, and plate. Garnish with mint. Before serving, pour soda or grappa over the dish as desired.
Fruits｜Summer｜Western｜桃とモッツァレラ、生ハムの冷製
Chilled Peach, Mozzarella, and Prosciutto
Culinary Studio Culinary Art 2019.August
Ingredients
| White Peach | 1 piece ... Peel and cut into bite-sized pieces (just before serving). |
| Mozzarella Cheese | 100g ... Drain and tear into bite-sized pieces. |
| Prosciutto | 6 slices ... Cut in half. |
| Lemon Peel | From 1 lemon ... Rub with salt and blanch in hot water. Julienne the peel. |
| Italian Parsley | As needed |
Seasoning
| Salt | To taste |
| Coarsely Ground Black Pepper | To taste |
| White Wine Vinegar | 2 tablespoons |
| Extra Virgin Olive Oil (E.X.V.O) | To taste |
Procedure
- Arrange the white peach, mozzarella, and prosciutto on a plate, and drizzle with white wine vinegar.
- Sprinkle with salt and coarsely ground black pepper, then drizzle with extra virgin olive oil. Garnish with julienned lemon peel and Italian parsley.