Consomme Pearls

More molecular elements using consommé provide texture, taste and interest to dishes. A working trip to Chengdu in January opened up new ingredients and an unbelievable diversity of textures and tastes. It came as a surprise that this fascinating chemical reaction of Sichuan food still allowed for distinct individual flavours.

Rocklobster Consommé Pearls
Makes about 25

For the pearls
250g clarified seasoned Rocklobster Consommé
2g sodium alginate
1g xanthan gum
Blend everything together and allow to stand for at least 1 hour to thicken
For the solution
5g calcium chloride
1L water

Dissolve the calcium chloride in the water.
We use spherical moulds see IDEAS AND TRICKS immediately below. Put the calcium chloride solution into the trays and using a syringe, put the tip into the middle and syringe a pearl into each sphere. Allow to stand for about 30 minutes before carefully rinsing them off. We store the pearls in consommé which helps to heighten the flavour.

Transparent dumpling pastry
Makes about 30 x 8cm dumpling disks rolled to the last notch on a pasta machine
150g corn flour
75g tapioca flour + little extra for kneading
1g fine salt
5g sesame oil
10g lard or oil - lard tastes best
250gboiling water or Rocklobster consommé

Mix everything except the liquid thoroughly in an electric mixer with the paddle. When thoroughly combined add the boiling liquid working the dough until it comes together in a smooth ball. Knead with a little tapioca flour and bag.

The dough keeps well when re-sealed. A bit difficult to work but easiest at room temperature. Store the dumplings in pack away containers on a small piece of baking parchment. Completed dumplings have a shelflife of three days before the dough starts to deteriorate. We also dye this dough with spinach powder (available from health food shops) for a beautiful translucent emerald green.

To cook
Lift the lid and steam for about 10 minutes. Slide from the paper straight into the consommé. Pictured - our dumplings were filled with 10g of green Rocklobster leg meat seasoned with ginger garlic, white pepper and very finely shredded wood fungus.