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Verjus

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Verjus

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Try this juice made with Lemon thyme, beets and olive oil.

Preparation time: 120 minutes
Cooking time:
Yield: 4

Ingredients

Verjus Ice

  • 1000 grams verjus
  • 200 grams sugar

Beet Juice Spheres

  • 700 grams beet juice, extracted with juicer
  • 20 grams calcium lactate
  • 4 litres water
  • 500 grams sugar
  • 20 grams sodium alginate

Lemon Thyme Infusion

  • 2000 grams water
  • 250 grams lemon thyme

Lemon Thyme Foam

  • 500 grams lemon thyme infusion
  • 250 grams sugar
  • 4 1/2 sheets gelatin

Lemon Thyme Froth

  • 500 grams lemon thyme infusion
  • 250 grams sugar
  • 10 grams soy lecithin

Lemon Thyme Leaves

  • 2 sprigs lemon thyme with large leaves

To Assemble

  • 56 grams olive oil

Directions

Verjus Ice

  1. In medium saucepan, bring verjus and sugar to a boil over medium heat, whisking to dissolve sugar. Remove from heat and let cool to room temperature. Spread cooled mixture on sheet tray and freeze for about 2 hours, or until hard. Scrape surface with fork until granular and slightly slushy. Reserve in freezer.

Beet Juice Spheres

  1. Pour beet juice into large bowl. Add calcium lactate and blend with immersion blender to combine. Pour into hemispheric molds 1/2 inch (1.3 cm) in diameter and freeze. Remove frozen spheres from freezer. Turn out onto sheet tray and reserve in freezer.
  2. Fill large bowl with cool water. To make sodium alginate bath, combine water and sugar in large saucepan. Add sodium alginate and blend with immersion blender to combine. Bring to a boil over medium heat. Remove from heat. Immerse beet spheres in sodium alginate bath for 5 minutes. Using slotted spoon, transfer spheres to cool water. Reserve at room temperature.

Lemon Thyme Infusion

  1. In large saucepan, bring water to a boil over high heat. Place lemon thyme in large heatproof bowl. Add water and let steep for 20 minutes. Strain through chinois, discarding lemon thyme.

Lemon Thyme Foam

  1. In medium saucepan, bring infusion and sugar to a boil over medium heat, whisking to dissolve sugar. Remove from heat. Immerse gelatin sheets in ice water for 5 minutes, or until pliable. Gather gelatin and squeeze out excess water. Add to infusion and blend with immersion blender. Transfer to siphon canister fitted with 2 NO2 cartridges. Refrigerate for 1 hour.

Lemon Thyme Froth

  1. In medium saucepan, bring infusion and sugar to a boil over medium heat, whisking to dissolve sugar. Remove from heat. Using immersion blender, blend lecithin into thyme liquid. Transfer to tall, narrow container. Reserve at room temperature.

Lemon Thyme Leaves

  1. Pick thyme leaves and discard stems. Place in small container, cover with damp paper towels, and refrigerate.

To Assemble

  1. Using slotted spoon, remove beet spheres from water bath and drain well. Center 1 beet sphere in bottom of chilled small bowl, and drizzle in olive oil. Spoon enough verjus ice into bowl to nearly cover sphere. Dispense enough foam from siphon to cover ice completely. Using immersion blender, froth lemon thyme liquid until light and well aerated (some liquid will remain). Place large spoonful of froth alongside beet sphere and slightly offset from it. Garnish froth with lemon thyme leaves.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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