Orange and Saffron with Coconut Foam
Metric version of recipe
Yields 8 portions
|For the saffron infusion
|Mineral water, flat
|For the coconut foam
|Gelatin package (1/4 ounce)
|Coconut milk (two 14 oz. cans)
||3 ½ cups
|For the oranges and the sorbet
|Edible flowers, such as nasturtiums or pansies to garnish
Make the saffron infusion. Heat the water to 150°F in a medium saucepan and add the saffron. Remove from the heat, cover and infuse for 4 hours. Strain the saffron out of the infusion and reserve. This can be done the day before serving.
Make the coconut foam. Bring the sugar and water to a boil, then remove from the heat and allow to cool to room temperature. Dissolve the gelatin in ½ cup of the coconut milk for 2 minutes. Warm the simple syrup in 200°F in a medium saucepan and add the gelatin mixture. Stir until it dissolves, about 1 ½ minutes. Mix with the remaining coconut milk in a pitcher or measuring cup with a pourable spout. Pour into a 1-pint siphon using a funnel and charge using 1 nitrous oxide (N20) cartridge. Shake well, then place in the refrigerator to chill for 1 hour.
Prepare the oranges while foam is chilling. Peel, section, and cut the oranges into ½-inch dice. Place in a medium bowl and allow to sit for 1 hour to release their juices.
Place ½ cup of the chopped oranges on each plate. Top with a number 12-sized scoop (1/3 cup) of the orange sorbet, then spoon over 2 tablespoons of the saffron infusion. Cover the sorbet with about ¼ cup of the coconut foam and decorate with 2 nasturtiums or other edible flower.
María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.