A ROMANTIC RHAPSODY
Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.
Celebrate Valentine's Day with a lush gastro-botanica feast.
Sweet Corn and Sea Urchin
Serves 10. Prep time 2 hours Cook time 30 minutes
Feuille de brick tuile
• 10pcs Feuille de brick pastry
• 50g Unsalted Butter
• 50g Honey
1. Mix honey and butter well. Spread between Feuille pastry, for a total of 3 layers.
2. Place on desired mould and bake in combi oven at 160 degree celsius till golden brown, for 7 to 10 minutes.
Sweet corn purée
• 1kg Good quality frozen sweet corn
• 300g Salted butter
• 300g Milk
1. Sweat butter with sweet corn, then slowcook for 1 hour till soft.
2. Add milk, purée and then finely sieve.
Sea urchin
• 300g Good quality bafun sea urchin
• 3g Sea salt
• 1 no. Sudachi
1. Season sea urchin with salt and sudachi zest.
Assembly:
Place the sea urchin, edible flower and herb on the Feuille de brick.