Amuse Bouche recipe inspired by The Menu film
Inspired by the culinary artistry in The Menu, this amuse-bouche delivers a delicate balance of refreshing flavors and intricate textures. The combination of cucumber melon, milk snow, and charred lace creates a surprising yet harmonious bite, showcasing the essence of refined, minimalist gastronomy.Cucumber Melon balls brings a crisp and subtly sweet freshness, perfectly counterbalanced by the airy, light Goat Milk Snow, which melts effortlessly on the palate, adding a velvety smoothness. The dish is finished with a fragile layer of Charred Lace, offering a salty note that contrasts beautifully with the natural sweetness of the melon and the creaminess of the milk snow.This amuse-bouche exemplifies precision and creativity, inviting diners to indulge in a single, perfectly composed bite that prepares the palate for the culinary journey ahead. Each element not only enhances the dish but also tells a story of simplicity elevated to an art form.
Equipment
- Melon baller
- Fine sieve
- Non-stick frying pan
- Blender
Ingredients
Milk snow:
- 4 tsp goat milk powder
- 1 tsp coconut oil
- ½ tsp sugar
Chattered lace:
- 15 g flour
- 2 tsp squid ink
- 1 tbsp oil
- 75 ml water
Cucumber balls:
- 3 small cucumbers
- ½ tsp salt
- 1 tsp lemon juice
- 15 g gelatine
Melon balls:
- 100 ml coconut milk
- 1 melon
- 15 g gelatine
Instructions
Milk Snow
- In a bowl, combine 4 teaspoons of goat milk powder, 1 teaspoon of coconut oil, and ½ teaspoon of sugar.
- Mix thoroughly until the ingredients are well combined into a smooth mixture.
- Place the mixture in the fridge to chill until ready to use.
Charred Lace
- In a small bowl, whisk together 15 g of flour, 2 teaspoons of squid ink, 1 tablespoon of oil, and 75 ml of water until a smooth batter forms.
- Heat a non-stick frying pan over medium heat. Pour a small amount of batter into the pan and cook until the lace is crispy and slightly charred at the edges.
- Once cooked, place the lace on a sheet of parchment paper to drain any excess oil. Use a small round object (like a glass) to cut out the center of the lace, leaving a ring-shaped piece.
- Set the lace pieces aside, and dip the edges of the center you cut out in milk snow to coat them.
Cucumber Balls
- Peel and chop 3 small cucumbers. Add ½ teaspoon of salt and 1 teaspoon of lemon juice.
- Blend the mixture until smooth.
- Dissolve 15 g of gelatine in a small amount of warm water and stir it into the blended cucumber mixture.
- Pour the cucumber mixture into a shallow container and refrigerate for at least 30 minutes until set.
- Once set, use a melon baller to form small cucumber balls and set aside.
Melon Balls
- Peel and chop the melon into small pieces. Blend the melon with 100 ml of coconut milk until smooth.
- Dissolve 15 g of gelatine in a small amount of warm water and add it to the melon mixture. Stir well.
- Pour the mixture into a shallow container and refrigerate until set, approximately 30 minutes.
- Once set, use a melon baller to scoop out melon balls and set aside.
Plating
- Arrange the cucumber and melon balls neatly on a chilled plate, creating an even pattern similar to the presentation in The Menu.
- Place the charred lace ring on top of the cucumber and melon balls.
- Take the charred lace centers coated with milk snow and place them delicately on top of the lace, adding a final elegant touch to the dish.
Video
Notes
- Charred Lace: Be careful when frying the lace. It should be thin and crispy, but avoid overcooking it, as it can burn quickly due to the squid ink. Using a non-stick pan and ensuring an even heat will help achieve a delicate, crisp texture.
- Cucumber and Melon Balls: Ensure that the gelatin is fully dissolved before adding it to the blended fruit and cucumber mixtures. This will help create smooth, firm balls that hold their shape when plated. If the mixture doesn’t set properly, try adding a bit more gelatin.
- Melon Baller Technique: When using a melon baller, dip the tool in warm water between scoops to create smooth, even spheres. This will also prevent sticking and ensure a clean presentation.
- Plating: The aesthetic of this dish is crucial. Take time to carefully arrange the balls evenly on the plate. The symmetry will make the charred lace appear more elegant and balanced, as seen in The Menu. Chilling the plate before plating can also help the amuse-bouche maintain its texture and look.
One response to “Amuse Bouche inspired by The Menu film”
wow, looks amazing, I love the Menu film