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Emulsions

Thaddeus_37740

Flynn Mcgarry makes a Prawn Head Emulsion here. I'm especially interested in trying to recreate something like that, however with salted eggs. The emulsion has a fantastic luscious and still airy looking texture. Can anyone provide any ideas or answers on how you think this emulsion was made?

Much appreciated!

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Brendan_Lee_56950

I would try to blend a mix of raw yolks with the salted yolks (salted yolks for flavor, raw yolks for emulsifying properties) and see if that works. I suspect a 100% salted yolk mix will have been altered significantly by the salt that they may not work as expected.

Thaddeus_37740

Thanks for the excellent reply Brendan. I tried a variation of the CS hollandaise with salted egg but it ultimately was not successful. I substituted raw egg yolks for raw salted egg yolks instead, but as the were firmer and much harder than normal egg yolks, they did not turn out the same as expected from the CS hollandaise as the slated egg yolks were still largely undissolved and not incorporated with the fat (I used butter). Therefore, i took an extra step to chuck the salted egg yolks into a food processor and slowly drizzle in the butter while processing, to try to make some sort of emulsion with the butter before transferring to the canister, but that was unsuccessful as the mixture split in the processor. Any ideas?

Brendan_Lee_56950

If i had all the tools the CS team has available to me I would probably freeze the prawn heads with LN and then grind them into a very fine powder, steep them in water or oil to get as much flavor as you want out of them without heating them excessively, strain, and then you could probably follow a similar procedure as the CS hollandaise and use a siphon to get that super airy and light texture.

If you wanted to plate it like he did you could just dispense it into another container and then spoon it to whatever shape you want.