Coconut and carrot soft boiled recipe (250 pax, to allow for tasters and c**k ups)
Eggs
300+ large eggs (loads will get broken)
Using the ‘clacker’ top the eggs evenly, slight blemishes passable. Take care no way to rush this job.
Submerge shells into water as hot as your hand can stand, with fingertip carefully clean out the membrane from within the shell.
Place inverted onto gastro trays, sterilize in a 100?C oven for 8 minutes, can be stored in an airtight container in the fridge now for up to a week.
Yolk
6kg carrot juice
Sugar (to taste depending on quality of carrots)
55gm Xanthan gum
150gm calcium lactate
Blitz all ingredients together; adjust xanthan if necessary to achieve yolk texture
Freeze in small canapé size hemisphere moulds
Bath for yolks
6 litres bottled low calcium water
30gm sodium alginate
Blend together well, reserve in the fridge
White
10kg coconut puree (boirron) – passed through fine chinois
1.1% agar-agar
0.14% xanthan gum
Blend the hydrocolloids in well, heat up to 90?C, remove from the heat and pass again through fine chinois. Reserve until 50?C
Using a sauce dropper, fill the egg shells with the mix until ¼ to ½ cm from the top (evenly), making sure the eggs are level. Blast chill until set.
Yolks (to be finished on site on the day)
300 frozen carrot half-balls
Alginate bath
Warm the algin bath under pass lights to around 60?C
Place carrots in enough to fill but not overcrowd, THEY MUST NOT TOUCH EACH OTHER
Move continuously for 4 and ½ minutes, remove and reserve in a bath of sweetened carrot juice until required (8KG REQUIRED)
Carrot toast
3000g carrot juice
600g caster sugar
Mix well until sugar is fully dissolved
MAKE 1 BATCH AT A TIME, DEYDRATE AND STORE BEFORE MAKING NEXT BATCH
Weigh out 2940 of the above mix (735g) x 4 batches
70g methyl cellulose (17.5g) x 4 batches
In an appropriate mixer, whisk the 2 ingredients on high speed for 10 minutes, until a meringue texture is achieved, quickly with as many hands as poss., transfer to piping bags and pipe mixture onto pre cut silicone paper to fit the dehydrator (500+ are needed mainly for breakages)
Dehydrate at 55?C for 5 hours, reserve in an airtight container for up to 5 days.
Hay will have a little lemon zest and lavender running through it for sweet aroma (if it works), basket to be lined with the hay, ramekin in the middle of the basket.
To serve
Using a large parisienne cutter, remove a small area to allow the yolk to sit, place yolk carefully in each egg
Plate up 2 toasts per person on a side plate with an espresso/teaspoon
Place eggs carefully in the hay around the ramekin, not too close, mustn’t have guests touch the frozen co2
Cover the ramekin with a little more hay, serve the plates to the table, place on basket in the centre of each table explaining to the guest how to eat (briefed on the day), one member of service team to have a small jug of warm water, pour a little into the centre (where the ramekin is) whilst the explanation is being made (maybe do this upon entry into the room)
Have a beer, hope the bloody thing works as planned!!!!!