Cilantro Jalapeño sauce
- 1 bunch cilantro
- 1 jalapeño
- 1 cup whipped creme fraiche or veganaise
- salt to taste
- Togarashi (Japanese pepper)
- cilantro flowers
- 2 lily bulbs cored, washed, and cleaned
- 1 bulb black garlic peeled and puréed
- 1 bunch you enoki persimmon mushrooms
- 1 bunch green scallion or spring onions charred
- Sous vide (2 kaffir lime leaves, 2 tbsp of butter, )
Sodium: 2mgCalcium: 7mgVitamin C: 6mgVitamin A: 233IUSugar: 1gFiber: 1gPotassium: 38mgCalories: 204kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
For the Lily Bulbs
- Take the petals from one lily bulb and place in a cryovac bag with kaffir lime leaves, and butter. Seal up and place in a sous vide water bath set at 140 degrees for 30 minutes. Take out and let it come to room temperature. If you don't want to sous vide you can lightly cook the petals or alternatively cook in a small pot with a little water and butter for 10-12 minutes with a lid. You can also try the bulbs raw, they have a great crunch to them and they are good just as they are. Try the two differernt textures for yourself.
For the Creme Fraîche
- For the creme fraiche simply take 1/4 creme fraiche, jalapeno, and cilantro and place in a blender. Puree until smooth and then strain into the remaining 3/4 whipped creme fraiche. Season with salt and set aside.
For the Black Garlic Purée
- For the black garlic puree simple take a fork and mash all of the black garlic cloves together to make a smooth paste.
- Simply take half of the sous vide petals and half of the raw petals and place in your serving bowl. Then place a little jalapeño creme fraiche in each petal along with a tiny bit of black garlic puree. Add the enoki mushrooms, charred onions, cilantro flowers, and sprinkle it all with Japanese pepper (Togarashi). Serve and enjoy!