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Light cake of Thai basil with a beetroot tree

Airy cake of Thai basil with marinated salmon, tom kha kai gel, and a crispy beet tree.

Ingredients

30gFlour
80gAlmond flour
2gSalt
1units.itemsKidde
280gEgg white
1units.itemsbunch of Thai basil
60gEgg yolk
2units.itemspatterns

300gChicken stock
1units.itemsLemongrass
200gCoconut cream 24%
2units.itemskaffir lime leaves
0.25units.itemsRed chili

3tom kha kai base
3gAgar Agar

3Dashi
1Sushi vinegar
3Soy sauce
1Ginger juice
0.5units.itemslime juice
15gthin slices of salmon

50gEgg white
50gButter
Salt
25gisomalt spun sugar
45gFlour
10gred beet powder
1units.itemsbonsai silicone mat

cress and/or edible flower

Preparation

  1. Blend the ingredients finely in a blender.
  2. Pass the mixture through a sieve.
  3. Pour this into a siphon and charge with two cartridges. Shake well.
  4. Dispense into a paper cup and microwave for about 30 to 40 seconds at 1000 watts until a small cake forms.
  5. Let the cup cool and remove the cake.

  1. Reduce the ingredients together to 3 deciliters.

  1. Bring the tom kha kai to a boil and briefly stir in the agar agar.
  2. Pour into a container, let cool, and blend into a smooth gel.
  3. Spoon into a piping bag.

  1. Mix all the ingredients for the marinade together.
  2. Marinate the salmon for about 1 hour in the marinade.

  1. Melt the butter together with the isomalt (spun sugar).
  2. Mix the rest of the ingredients together in a bowl.
  3. Pour in the melted butter and isomalt.
  4. Season with salt.
  5. Let the mixture cool and spread it on the silicone bonsai mat.
  6. Bake for about 6 minutes at 160°C and let cool.

  1. Place a piece of cake on a plate.
  2. Pipe some of the tom kha kai gel on top.
  3. Add a piece of marinated salmon.
  4. Garnish with cress and/or a flower and the beetroot tree.