Orange and Saffron with Coconut Foam (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the saffron infusion  
Mineral water, flat 500 ml.
Saffron powder 2 ml.
For the coconut foam  
Sugar 60 ml.
Water 60 ml.
Gelatin package (1/4 ounce) 1 ea.
Coconut milk (two 14 oz. cans) 810 ml.
For the oranges and the sorbet  
Navel oranges 10 ea.
Edible flowers, such as nasturtiums or pansies to garnish 16 ea.

Method

  1. Make the saffron infusion. Heat the water to 65°C 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.
  2. 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 125 ml. of the coconut milk for 2 minutes. Warm the simple syrup in 95°C 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 500 ml. siphon using a funnel and charge using 1 nitrous oxide (N20) cartridge. Shake well, then place in the refrigerator to chill for 1 hour.
  3. Prepare the oranges while foam is chilling. Peel, section, and cut the oranges into 1 cm. dice. Place in a medium bowl and allow to sit for 1 hour to release their juices.
  4. Place 125 ml. of the chopped oranges on each plate. Top with a number 12-sized scoop (75 ml.) of the orange sorbet, then spoon over 30 ml. of the saffron infusion. Cover the sorbet with about 60 ml. of the coconut foam and decorate with 2 nasturtiums or other edible flower.

Additional tips

Recipe credit: 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.

© 2017 The Culinary Institute of America