Coriander haters, look away, for this recipe is not well-suited to those who associate coriander with dish soap. The nutty, spicy aroma of the delicate green herb people either love or hate is front and centre to this solid coriander and lime sponge recipe. Meanwhile, a powerful counterpart – lime – balances the flavours while adding a fresh, invigorating touch. Versatile as an egg, the coriander and lime sponge can take on many shapes and forms, functioning as a pre-dessert, a side, a cocktail or dessert garnish or a starter alongside a salmon ceviche.
- 30 g coriander leaves
- 400 ml of water
- 100 ml of lime juice
- 16 sheets of gelatin
- Transglutaminase (optional)
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Allow the gelatin sheets to soak in a bowl of cold water for 5-10 minutes.
- Bleach the coriander leaves in 400 ml of water, blend the concoction and strain it using a fine-mesh strainer.
- Measure out 50 ml of the coriander mixture and heat it to approximately 45°C. Dissolve the soaked gelatin sheets in the heated coriander mixture, whisking continuously.
Pour the heated preparation into the bowl with the remaining coriander mixture, add in the lime juice and thoroughly mix everything. Stir in the transglutaminase if desired.
Note: Transglutaminase is a naturally occurring enzyme found in humans, animals and plants. It reinforces the collagen protein chain, ensuring the stability of foams even at a high room temperature.
Strain the coriander and lime foam into a siphon, connect your Smartwhip and charge it to 13 bar. Disconnect your Smartwhip and shake the siphon for 10 seconds to evenly distribute the gas. Allow the siphon to cool down to 19°C or less, shaking the siphon every 5-10 minutes to ensure a stable and uniform sponge.
Note: The cooling down process should not be forced and needs to occur gradually for a successful coriander and lime sponge. Allow the siphon to cool down to below room temperature, placing it back into the fridge in between shakes if your room temperature is higher than 19°C. If the foam is too warm when released, the gelatin will not have set, and the foam will collapse quickly.
Release the foam at 19°C or lower. The coriander and lime foam will not have set, but the protein net will have formed. Check the temperature using a laser thermometer or leave the siphon in the fridge for a sufficient amount of time.
- When the coriander and lime foam has sufficiently cooled, release the foam into a rectangular mould and immediately place it in the freezer or, if available, a blast chiller to solidify.
Cut the coriander and lime sponge into your desired form and serve it either frozen or at 3-4°C alongside a strip of raw, marinated salmon. The higher the temperature of the coriander and lime sponge, the softer the texture will be, meaning it will have a firm texture and crunchy mouthfeel when frozen.