Confit Garlic Panisse
Mahón Fondue
Chef Chris Kearse of Forsythia | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Panisse:
400 grams chickpea flour
100 grams confit garlic
Oil for frying
Kosher salt
Mahón Fondue:
600 grams grated Mahón cheese
8 grams kosher salt
24 grams sodium citrate
3 grams sodium hexametaphosphate
25 grams Dijon mustard
1 gram xanthan gum
600 grams whole milk
METHOD
For the Panisse:
In a stock pot, combine flour, garlic, and 1.4 kilograms water. Using an immersion blender, blend mixture until smooth. Place pot over medium-high heat and bring to simmer. Remove from heat, cover, and let set overnight. The next day, transfer thickened mixture to a work surface. Cut into thick batons and set aside. In a fryer, heat oil to 375°F. Fry batons until golden brown. Transfer to a paper towel-lined plate. Season with salt. Keep warm.
For the Mahón Fondue:
Heat oven to 180°F. Place cheese, salt, sodium citrate, and sodium hexametaphosphate in a hotel pan and wrap in aluminum foil. Cook 30 minutes, or until cheese has melted. Transfer mixture to a Vitamix blender. Add mustard, xanthan gum, and milk and blend until smooth.
To Assemble and Serve:
Heat an iSi container. Once hot, transfer Mahón Fondue into the canister with two charges. Arrange Panisse fries onto a serving plate and top with Mahón Fondue.
