Royal Falooda
Strawberry and Blood Orange Sherbet, Basil Seed Gel, Rose Jellies, Peppercorn Almonds, Falooda Sev
Pastry Chef Sarah Cotton formerly of Mister Mao | New Orleans
Adapted by StarChefs | SEPTEMber 2022
INGREDIENTS:
Strawberry-Blood Orange Sherbet:
Yield: 4 ½ quarts
300 grams blood orange juice
400 grams strawberry purée
5 grams citric acid
5 grams malic acid
600 grams whole milk
200 grams heavy cream
200 grams glucose syrup
300 grams granulated sugar
12 grams pectin-based sorbet stabilizer
10 grams blood orange zest
12 grams pink peppercorns, crushed
1 spent vanilla pod
Basil Seed Gel:
Yield: 1 ½ quarts
1 ½ cups basil seeds
1 cup candied blood orange syrup
Rose Jellies:
Yield: 2 quarts
25 grams rose petals
½ cup lemon juice
600 grams sugar
25 grams agar agar
Vanilla-Rose Milk:
Yield: 1 gallon
2 cans evaporated milk
2 cans sweetened condensed milk
1 cup heavy cream
¼ cup raw cane sugar
¼ teaspoon kosher salt
1 vanilla bean, split
2 quarts whole milk
2 tablespoons rose water
Peppercorn Almonds:
Yield: 3 quarts
900 grams raw, blanched almonds
3 grams pink peppercorns
3 grams black peppercorns
3 grams white peppercorns
3 grams grains of paradise
5 grams rose petals
80 grams egg whites
400 grams raw cane sugar
9 grams salt
1 tablespoon rose water
100 grams butter, melted
Strawberry-Rose Syrup:
Yield: 1 ½ to 2 pints
1 quart fresh strawberries, hulled, then cut into bite-sized pieces
450 grams sugar
5 grams rose petals
Falooda Sev:
Salt
Sugar
Rice vermicelli
To Assemble and Serve:
Yield: 1 serving
Chopped strawberries
Lemon balm
Nasturtium
METHOD:
For the Strawberry-Blood Orange Sherbet:
In a nonreactive container, mix to combine blood orange juice, strawberry purée, and acids. Refrigerate until needed. In a large pot over medium heat, combine milk, cream, glucose syrup, and 240 grams sugar. Heat until approximately 80°F, stirring frequently to dissolve glucose and prevent from scorching. Meanwhile, in a bowl, mix to combine sorbet stabilizer with the remaining sugar. Slowly whisk stabilizer mixture into the milk mixture. Bring to a boil while continuing to whisk. Reduce to a simmer, whisking constantly to activate the stabilizer. Remove from heat. Stir in zest, peppercorns, and vanilla pod. Cover and let steep 45 minutes. Strain through a fine mesh chinois into a large, nonreactive container. Chill over an ice bath until cooler than 50°F. Add reserved blood orange-strawberry mixture. Using an immersion blender, blend 1 minute. Refrigerate 8 hours (or overnight). The following day, process sherbet in an ice cream machine according to manufacturer’s instructions.
For the Basil Seed Gel:
In a large bowl, stir to combine basil seeds, blood orange syrup, and 3 cups warm water. Let sit at room temperature until all liquid is absorbed, approximately 15 minutes. Stir in more water as needed. Transfer to piping bags. Reserve.
For the Rose Jellies:
In a large, nonreactive container, combine rose petals, lemon, and 2 kilograms hot water. Let steep until water cools to room temperature. Refrigerate 8 hours (or overnight). The following day, strain liquid through a fine mesh sieve into a large pot. Whisk in sugar and agar agar. Bring to a rolling boil, then continue to boil for 1 minute. Carefully pour and evenly distribute the liquid into 2 plastic-wrap-lined flat sheet trays. Gently hit the surface with a blow torch in order to pop any bubbles. Leave undisturbed until cool. To check if the gel is set, lightly touch the top, remaining careful not to stir or jostle the pan. Once completely set, use the edges of the plastic wrap to move jelly sheets to a cutting board. Cut into ½-inch pieces. Place jelly pieces in pint containers. Refrigerate up to 2 days.
For the Vanilla-Rose Milk:
In a small pot, combine canned milks, cream, caen sugar, salt, and vanilla. Bring to a simmer, whisking to break apart the vanilla seeds. Remove from heat. Let cool at room temperature. Strain liquid through a fine mesh sieve into a nonreactive container. Whisk in whole milk and rose water. Transfer to two ½-gallon jugs. Reserve in refrigerator.
For the Peppercorn Almonds:
Heat oven to 325°F. In a deep fryer, heat oil to approximately 325°F. Fry almonds until golden, but still blonde. Drain well, then spread on a double-parchment-lined sheet tray. Let cool. Using a rolling pin or meat mallet, coarsely crush the almonds. Set aside. In a spice grinder, grind together peppercorns and rose petals. In a large mixing bowl, whisk to combine egg whites, sugar, salt, rose water, and peppercorn-rose spice blend. Slowly whisk in melted butter. With gloved hands, toss and massage crushed almonds with the sugar mixture until well coated. Evenly spread sugar-coated almonds onto a parchment-lined sheet tray. Bake, tossing every 7 to 10 minutes, until nuts are fragrant and toasty and the glaze is almost completely dry. Let cool 5 minutes. Toss almonds once more, creating small clusters of nuts. Let cool to room temperature. Transfer to a plastic containers with a desiccant packs. Reserve.
For the Strawberry-Rose Syrup:
In a large bowl, toss strawberries with 100 grams sugar. Cover with plastic wrap. Let macerate at room temperature 30 minutes. Separate strawberries from liquid. Set aside. In a metal bain marie, combine strawberry liquid, rose petals, and the remaining sugar. Muddle 1 cup macerated strawberries into the sugar. Add 400 grams boiling-hot water, stirring to dissolve the sugar. Let cool to room temperature. Strain through a fine mesh sieve. Reserve.
For the Falooda Sev:
Bring a pot of water to a boil. Heavily season the water with salt and sugar. Cook vermicelli noodles according to package instructions. Drain noodles, then rinse under cold water. Dump noodles into an ice bath. Let sit, swishing occasionally, until noodles are completely cool. Drain once more, then transfer to a nonreactive container. Cover the noodles with Strawberry-Rose Syrup.
To Assemble and Serve:
Spoon or pipe approximately 1 tablespoon Basil Seed Gel into the bottom of a small ice cream bowl. Using a slotted spoon, scoop a few tablespoons of Falooda Sev on top, leaving as much or as little Strawberry-Rose Syrup as desired, using the back of the spoon to create an even bed of noodles. Top with a layer of Rose Jellies and fresh strawberries, followed by the Peppercorn Almonds. Add a scoop of Strawberry-Blood Orange Sherbet, then garnish with lemon balm and nasturtium. Tableside, pour 1 to 2 ounces Vanilla-Rose Milk around the Strawberry-Blood Orange Sherbet.
