Set in Stones: Delicate delights in precious hues
SEP 22, 2015 | By Risha Merchant
All that glitters…is perfect for your big bash, golden jubilee or diamond anniversary. Shine up to your guests and loved ones with these sparkling dishes…
Ingredients 110 ml water, 150 gms avocado, 75 gms sushi rice, 56 gms smoked salmon, 50 gms Panko breadcrumbs, 30 gms Ikura (salmon roe), 28 gms cream cheese, 25 gms Tobikko (flying fish roe), 3 gms Japanese pickled ginger, 2 gms wasabi paste, 2 Nori sheets
Method Steam sushi rice in water for 30-40 minutes. Spread it evenly over a Nori sheet. Arrange salmon, avocado and cream cheese in centre of the sheet and roll tightly. Seal the bottom of the roll to prevent it from opening. Shape into a rectangle with a sushi rolling mat. Spread breadcrumbs evenly over all sides of the roll and cut into eight even pieces. Arrange in a straight line with cut side up on the plate. Place a small amount of Ikura on top of each piece. Spread Tobikko in a straight line along the bottom edge of the plate. Garnish with wasabi and pickled ginger.
Coconut and Pomegranate Pops
Ingredients 500 ml coconut water, 100 gms tender coconut, roughly chopped, 100 gms pomegranate seeds, 100 gms sugar, 45 gms liquid glucose, pinch of salt
Method In a pan, mix tender coconut, pieces and water, sugar, glucose and salt. Warm over medium heat until sugar dissolves. Keep aside to cool. Add pomegranate seeds into the mixture. Pour into candy moulds and refrigerate to chill. Serve with a sprinkle of fresh pomegranate seeds.