Makgeolli Lees Custard

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile

Pastry Chef Celia Lee of NARO | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Makgeolli Lees Custard:
|600 grams vanilla anglaise
100 grams makgeolli lees
3 gelatin sheets, bloomed
500 grams heavy cream 
50 grams sugar 
5 grams salt 

Horchata Ice Cream:
Yield: 4 quarts 
600 grams light cream
600 grams heavy cream
300 grams basmati rice
1.8 kilograms grams rice milk 
3 cinnamon sticks 
200 grams egg yolks 
480 grams sugar 
4 grams salt
1 kilogram grams rice cream

Huckleberry Coulis:
Yield: ½ pint 
100 grams sugar
1½ grams pectin 
200 grams huckleberries
Lemon juice 
Simple syrup

Puffed Rice:
300 grams puffed rice 
430 grams white chocolate 
80 grams tapioca maltodextrin
4 grams salt

Fizzy Makgeolli Powder:
Yield: ½ pint 
150 grams powdered sugar
60 grams baking soda 
60 grams malic acid
14 grams makgeolli
1 packet silica gel

Sticky Rice Tuile:
Cooked sticky rice
Simple syrup

METHOD:

For the Makgeolli Lees Custard:
In a large bowl, combine vanilla anglaise and makgeolli lees. Place bowl over a double boiler until warmed through. Add bloomed gelatin and let melt. Set aside. In a stand mixer fitted with a whisk attachment, whip heavy cream, sugar, and salt until stiff peaks form. Fold in the makgeolli lees mixture. Whisk to combine. Transfer to a nonreactive container and refrigerate overnight.

For the Horchata Ice Cream:
In a Vitamix blender, purée light cream, heavy cream, and rice until mixture slightly thickens. Strain through a chinois into a nonreactive container. Set aside. In a stock pot over medium high heat, bring rice milk to a boil. Add cinnamon and let steep 30 minutes. Strain and return mixture to pot. Bring to boil. Remove from heat and add yolks, sugar, salt, and rice cream. Mix to combine. Transfer to a nonreactive container and freeze.

For the Huckleberry Coulis:
In a small mixing bowl, combine pectin and a pinch of sugar. Set aside. In a stock pot, bring huckleberries and remaining sugar to a boil. Add pectin mixture and continue cooking until liquid is reduced by half and a jam-like consistency is achieved. Transfer to a bowl set over an ice bath and let cool. If jam is too thick, thin with lemon juice and simple syrup as needed. Refrigerate.

For the Puffed Rice:
In a large bowl, add puffed rice. Set aside. Using a double boiler, melt chocolate. Pour melted chocolate over the rice to coat. Using gloved hands, incorporate the tapioca and salt. Mix to combine. Transfer to a nonreactive container and set aside.

For the Fizzy Makgeolli Powder:
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, baking soda, malic acid, and makgeolli. Mix until a crumble-like consistency is achieved. Transfer to a silpat-lined sheet tray and let air dry until hard to the touch. Pulse mixture in a food processor. Transfer to a nonreactive container with silica gels. Reserve.

For the Sticky Rice Tuile:
Heat oven to 350°F. In a Vitamix blender, purée sticky rice until smooth. Slowly emulsify in simple syrup until a silky texture is achieved. Transfer mixture to a silpat-lined sheet tray. Bake 10 minutes. Heat dehydrator to 40°F. Place sheet tray in dehydrator for no longer than an hour, until almost completely dry and tuile-like consistency is achieved. Let cool. 

To Assemble and Serve:
Place a spoonful of Huckleberry Coulis in the center of the small serving bowl. Top with a large dollop of Makgeolli Lees Custard, a sprinkle of Fizzy Makgeolli Powder, and a small handful of Puffed Rice. Finish with a scoop of Horchata Ice Cream topped with a piece of Sticky Rice Tuile.

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