Design and Food Assignment 4
Tastes of the Sea
Rube Goldberg Fun
Green Garden Market
We really liked the idea of doing a rain drop cake on either a lily pad or a giant blade of grass. So we tested out different flavors for the rain drop cakes including rose mint, apple basil, rosemary orange, and lychee clove. We also tested out making the jellies using gelatin and forming them in a circular mold. The texture didn’t turn out the way we wanted, plus they were a little too big to be an amuse bouche.
Our second idea we wanted to make an edible plate for our guests to be able to eat. We tried two different things for an edible plate. The first was using an actual leave of lettuce, but the taste wasn’t the best with the other flavors we had. Also the texture of the leaf wasn’t the greatest taste with the water drop cake. So then we thought of something that would be harder and with a crunch to it because the leave was too flimsy. We also tried to make an almond-ginger marzipan, which was textureless and too sweet. We made a cookie with ginger, lemongrass, and pepper. They were light and flaky so we decided to make them thinner so they would be more like a cracker.
The third flavor we tested was an attempt to foam some lilikoi. We knew we wanted to have lilikoi, and we knew we wanted to experiment with different textures — when the raindrop cake didn’t work, we tried foaming a mixture of lilikoi jam, water, and pineapple flavoring. Where the raindrop cake was an instant bust, the foam worked spectacularly, with versawhip and xanthan gum yielding a cloudy, airy mixture with excellent texture. We added some black sesame seeds into it on our first try to see how that tasted, as well.
We really loved the foam, but it didn’t fit with our previous themes, so we retrofabbed a new one — Rainy Day — using the foam as a great puffy cloud.
We decided to combine most of our ideas together to make a cracker, foam, and pearls. We kept the cracker from the second idea, but shaped them into lightning bolts. For the foam, we took out the lilikoi because we didn’t think it affected the flavor and added black food coloring to make it look like a storm cloud. The taste of it changed when we took out the lilikoi and it made it less sweet. So for the final we added back the lilikoi to make it have it’s sweet taste again. Then we changed our water drop cakes by using agar instead of gelatin. Since we did this we were able to make them smaller and the texture was a lot better. We also narrowed down our flavoring to just apple basil.
Our theme was rainy day — complete with rain clouds (foam), lightning (cracker) and dew (pearls). Guests were told to take a cracker, frost it with the foam, and then top it with the pearls, and could view the menu on a “weather forecast.” The table included a rain noisemaker and a scented humidifier to capture the true essence of a rainy day.
1 can Hawaiian Sun Lilikoi Passion Juice
10g Pineapple Flavoring
3 drops black food coloring
2g Xanthan Gum
Black Sesame Seeds to taste
In an electric mixer, combine the juice, coloring, and flavoring on a low to medium speed. Once incorporated, pause the mixer and add both the xanthan gum and versawhip, beating on a medium to high speed until the mixture is a thick, stiff-peaked foam. Then, while mixing, pour in the black sesame seeds. Chill and then serve.
200ml Apple Juice
2tbsp dried Basil
Simmer the apple juice and basil together over medium heat for a few minutes, then filter out the basil leaves. Put the mixture back over heat, and add in the agar, stirring until fully incorporated. Then, using a syringe, drop the mixture drop by drop into cold oil so that it forms small pearls. Strain and then serve.
1/2 Root Ginger, skinned
4in Lemongrass, cut and skinned
1/2c butter, melted
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp baking powder
1/4 tsp baking soda
1 tbsp sugar
Preheat oven to 350. In a food processor, combine 1/4c butter with the ginger and lemongrass until mixture is consistent. Place in a large bowl and stir in one egg, plus the rest of the butter. In another bowl, sieve together all the dry ingredients except flour. Add one cup of flour to this mixture, then add the mixture to the wet ingredients. Slowly knead in more flour until a pasta-like dough consistency is achieved — this may not take all the flour specified.
Once the dough is prepared, flour a surface and roll it out very thin, then slice and place on a greased baking sheet. Use the remaining egg to wash the top of each cracker before placing in the oven for 13 minutes or until golden brown and crisp.