Dulce de Frijol
Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs
Pastry Chef Olivia Bartruff of República | Portland, OR
Adapted by StarChefs | July 2023
INGREDIENTS
Dulce de Frijol:
4 cups black beans, soaked overnight
1 cinnamon stick
300 grams sugar
30 grams lemon juice
3 grams salt
100 grams corn syrup
75 grams rice bran oil
Crispy Cardamom Beans:
Oil for frying
Salt
Sugar
Ground cardamom
Meyer Lemon Sorbet:
8 ounces Meyer lemon juice, peels reserved
300 grams sugar
200 grams corn syrup
Black Bean Sabayon:
125 grams maple syrup
50 grams sugar
6 grams salt
3 pods green cardamom, lightly crushed
5 grams white peppercorns, crushed
To Assemble and Serve:
Flaky sea salt
Toasted cacao nibs
METHOD
For the Dulce de Frijol:
In a stockpot over medium heat, add beans, cinnamon, and 4 quarts water. Cook until beans are tender, then remove from heat and let sit overnight. The next day, strain the mixture, reserving the liquid and ½ cup beans separately. In a saucepan over medium heat, cook remaining beans with sugar, lemon, salt, corn syrup, oil, and 400 grams water until beans are mushy and a syrup-like texture is achieved. Transfer mixture to a Vitamix blender and purée until smooth. Strain and return mixture to the stockpot and cook until mixture thickens. Transfer to an airtight container and cover with plastic wrap to prevent a skin from forming. Refrigerate.
For the Crispy Cardamom Beans:
Lay ½ cup reserved black beans on a sheet tray. Let dry 1 hour, or until excess liquid has evaporated. In a fryer, heat oil to 350°F. Fry beans until crispy. In a mixing bowl, toss to coat fried beans in 20 parts sugar, 10 parts salt, and 1 part cardamom. Let cool. Store in an airtight container.
For the Meyer Lemon Sorbet:
In a mortar and pestle, add lemon peels and cover with 200 grams sugar. Muddle sugar and peels. Let sit a few hours, until sugar has turned into a liquid. In a saucepan over medium heat, bring remaining 100 grams sugar, corn syrup, sugar-lemon peel liquid, and 16 ounces water to a simmer. Cook until sugar has dissolved. Let mixture cool completely. Mix in lemon juice and refrigerate overnight. Place the sorbet base into an ice cream machine and process according to manufacturer’s instructions. Transfer to a half-dome silicone mold and refrigerate.
For the Black Bean Sabayon:
In a saucepan over medium heat, bring maple syrup, sugar, salt, cardamom, white pepper, and reserved black bean liquid to a boil. Cook until a thick, syrupy texture is achieved. Strain and transfer to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until mixture is light, fluffy, and can hold soft peaks. This can take up to 30 to 45 minutes. Set aside.
To Assemble and Serve:
In a serving bowl, place 1 tablespoon Black Bean Sabayon in the bottom of the bowl, spreading it onto the sides. Pipe cooled Dulce de Frijol in a ring inside of the Sabayon, leaving space in the middle. Place 1 scoop Meyer Lemon Sorbet in the center of the ring. Garnish with finishing salt, lightly toasted cocoa nibs, and a sprinkle of Crispy Cardamom Beans.
