Bryan Voltaggio, Michael Voltaggio, Volt Ink - December 2011
Adapted from Volt Ink by Bryan Voltaggio & Michael Voltaggio.
For 6 servings (requires advance preparation)
- 1 1/2 cups black salsify, peeled and diced
- 1/2 tsp. fine sea salt
- 2 Tbsps. whole milk
- 2 g gluco
- .25 g xanthan gum
- 2 tsps. algin
- 6 oysters leaves (see note below)
- 6 oyster blossoms (see note below)
- malt vinegar powder (see note below)
- black Cyprus sea salt (see note below)
Place salsify, 1 1/3 cups water, and salt in pressure cooker; lock lid into place; heat to high pressure, according to manufacturer's directions; cook 5 minutes; release pressure; remove lid; strain salsify through fine mesh sieve over a bowl; discard salsify; place bowl in ice water bath; cool, stirring occasionally (about 10 minutes).
Place 3/4 cup plus 2 Tbsps. cooking liquid in tall, narrow container; add milk, gluco, and xanthan gum; blend with immersion blender 5 seconds; place in airtight container; cover; refrigerate until air bubbles dissipate (at least 2 hours and up to 12 hours).
Place 4 1/2 cups water and algin in a blender; blend until algin is completely dissolved (about 10 seconds); place in airtight container; refrigerate at least 4 hours and up to 48 hours.
Drop 1 tsp. salsify mixture into algin mixture (it should drop to bottom of bath and form a sphere); let stand 1 minute (to set up); using slotted spoon, place sphere in ice water bath; place sphere in airtight container; repeat process 5 more times; cover; reserve in refrigerator.
To serve, place each mock oyster in a serving spoon or clean oyster shell; garnish each with an oyster leaf and blossom; sprinkle with vinegar powder and salt.