The Power of Cream: A Journey Through Lemon Mousse and Gelatinous Fish

As we begin our culinary journey, we're presented with a seemingly innocuous phrase: "that is part of cream power of cream." It's a statement that hints at the complexity and nuance of cooking, where even the most mundane ingredients can hold secrets to greatness. Our chef expertly navigates this concept, demonstrating the art of coaxing flavor from even the humblest components.

Our cream, infused with the essence of Korean piglet, is ready for its close-up. This bold beginning sets the tone for a dish that will showcase the power of cream in all its glory. As we move on to the egg yolks, our chef reveals a clever technique: beating them up with sugar to create a silky, pale yellow concoction. The addition of grated lemon rind and juice adds a touch of brightness, but it's the gelatine that holds the true magic. Dissolved in a bain-marie bath, this often-overlooked ingredient proves its worth as we incorporate it into our mixture.

With the egg yolk mixture ready, our chef carefully combines it with sugar, lemon zest, and juice. The result is a harmonious balance of flavors, a symphony of citrus notes that will leave us eager for more. But what truly sets this dish apart is the incorporation of air. Using a delicate touch, we fold in the cream, ensuring a light and airy texture that defies gravity. Pudding, not mousse, is our goal – and with each gentle stir, our chef expertly avoids the pitfalls of overmixing.

As our lemon mousse takes shape, we're treated to a mesmerizing sight: the unfolding of a meringue, precision-cooked to achieve that perfect snap. Our chef deftly rolls it onto the platter, creating a rustic yet elegant finish. The presentation is almost too beautiful to eat – but then comes the Kiwi, its pale color providing a much-needed pop of vibrancy. And just when we think it's complete, our chef adds a sprinkle of caramelized macadamia nuts, infusing the dish with an added layer of depth.

With the final touches in place, we're left to ponder the power of cream in all its forms. It's not just about adding richness and texture – but also about subtlety and nuance. As our chef slices into the mousse, releasing a fragrance that wafts like a ray of sunshine, it becomes clear that this is no ordinary dessert. The proof, indeed, lies in the pudding – or rather, in the sublime fusion of cream, egg yolks, gelatine, and sugar.

And so, as we take our first bite, the flavors meld together in perfect harmony. We're transported to a world where the simple becomes sublime, where even the most unexpected ingredients can come together to create something truly remarkable. In this journey through lemon mousse and gelatinous fish, our chef has demonstrated the power of cream – and by extension, the power of cooking itself. For in the end, it's not just about following a recipe; it's about coaxing beauty from even the humblest ingredients.

"WEBVTTKind: captionsLanguage: enhi I'm Naomi Nachman and this is sunny-side up the Pesach edition hi everyone I'm here with Nathalie prayer from the Chile eats welcome to sunny side up thank you for having me talk to me about your incredible history with a kosher food business okay so I trained as a chef when I was 16 I left school I said my parents I don't want to go to high school anymore they said okay I went to a non kosher catering college but I was allowed to do everything but meat mixed meat and milk together it was challenging but the two years of it and I have a sub special ISM in pastry as well we're gonna do a dessert for pizza yeah now this dessert is fabulous all year round of course it's perfect all year okay so it's it's summer essentially a meringue a quick baked meringue it's not one of those that has to be in the oven overnight is 20 minutes we take egg whites all right I'm gonna get well I didn't check them in the bowl and we start beating them up okay now we put the sugar in when the egg whites are turning into snow you don't want it to snow me so it's white it's getting sick but it's not sick yet and you don't want to put the sugar in when the white are still in the liquid stage because then they won't puff up and be white snow so you want to catch it when it's starting to turn into snow which is like a little bit white very white they're not very very thick and when you put the sugar in at that point then the egg whites one flips and you'll have a nice puffy meringue so we're going to fill it with lemon mousse the lemon mousse is Paris but it doesn't taste color okay so we're getting there we can start putting in the sugar we'll put it in slowly so we're not going to do the sugar all at once because we gonna give a shot my mum used to make homemade ice cream and she would make a snow is sugar right and then the best part is licking the bowl after agrees to love that do that can you see it starting to get glossy I'm going to sit all the sugar in that all right now there's two special ingredients that go into this meringue that make it chewy and that when we take you at me out of the oven we're gonna be able to spread on the mousse and roll it up you know meringues usually crunchy right I try and do anything with it it just crumbles yeah so we're gonna add two special ingredients so that it becomes malleable and we're gonna able to roll it okay so normally we reduced corn flour butter flour the problem for Ashkenazim the paper okay start grating so this really is a little potato flour sit once you've been in like that it's so little but it makes a difference okay so and this is really important too you know this is why did it okay this is white wine vinegar you can use apple cider vinegar all right why does it make it pop just a teeny bit fit somehow it does pull it to the egg whites and make some chewy all right now I think we're good to go all right turn it off okay you nice thing nice and thick nice and shiny okay so waste not only not want not what unless you wanna make you been looking I have to I am easy in order for the papers to stay on the tray and not slip all over the place in that little spritz hips I know scripts that Oh daddy's okay great trick guys I hope everyone noticed what she just did because that is brilliant okay beauty okay yeah this is to recap we've got egg whites we've got regular sugar and they've got two special ingredients one teaspoon of white wine vinegar 1 teaspoon of starch and that's going to help them Rhine be nice and chewy all right let's get it on this is not Picasso you just pile it on and spread it out I'm so curious to see how this is gonna go because meringues are not easy well I just keep eating this away how thick doesn't have to be not very thick but not very thin because you make it too thin it won't come off the paper and will stick I'm gonna take this and I'm gonna pop this in the oven for 20 minutes that's at 350 okay let's go okay so the meringues in the oven and we've washed that our KitchenAid Bowl what what is the next step no no we're gonna make the mousse yeah the filling that goes inside the meringue it's a lemon mousse right the lemon mousse really zesty lemon mousse let's whip it first with the egg whites put it on so the egg whites as nicely snowing up so we're gonna add a little bit of sugar we need most of the sugar to go in the egg yolk but we want the peaks to hold the trouble with egg whites is if you pick them up without sugar which the recipe will tell you to do and you've got one mixing bowl and you sit it in that bowl for 10-15 minutes and you've got a little Asian you've got a load of liquid at the bottom yeah and that doesn't make goodness so the sugar helps hold the proteins together and be all bubbly exactly got it okay the egg whites are ready so we're going to take them out of the bowl can I help you - I have a fantastic okay here we go okay we're going to because we only have one bowl we're going to have to be practical okay now this is the good bit they're good they're good bit is we don't wash out the bowl shall we escape we'll scrape it out but don't worry it doesn't have to be perfect because we're going to put a fatty cream in now the problem with egg whites is the ball has to be perfectly clean otherwise the protein gets upset and it won't whip up into this nice snowy stuff but the fat doesn't mind a bit of grubs in the box so we're gonna put that in it so what is that that is part of cream power of cream that is power of cream and on it goes on full power we so we are now looking the Korean piglet race all right so our cream is ready okay now we're gonna do egg yolks we're gonna put the egg yolks in okay so I'm gonna beat them up with sugar so that they make a nice creamy they get pale yellow yellow quick creamy concoction and when that's ready we're going to mix in the grated rind of two lemons and they'll list we're using choses yes and then we're going to add the juice of two lemons to that but the magic ingredient and all of this trouble is the gelatine this is the fish gelatinous fish gelatine it dissolves nicely you just put it in a bain-marie which is a saucepan with some simmering rules like a steam bath yeah and it's certainly got some lemon juice in there as well so I get for going round around and we're gonna just chuck all the sugar in okay laughs tada okay and it just see it's already getting Kayla is getting sicker but we've got our egg yolk mixture ready to incorporate the other ingredient okay fantastic we've got the gelatine in there we've got the lemon zest in there we've got the sugar in there I've got lemon juice in there so that's everything everything in it that gives it a little fall over I've delicious all the flavor that's going to make it zesty and lemony and we've got the gelatine in there that's gonna enable it to be turned into this wonderful light airy we only see there's no water at the bottom hooray because we used the sugar see we just fold it all in now talk about why we fold over just bashing it or mix it well we've made all this effort to incorporate air into the cream and it makes it a little it quite so we want mousse right we don't want pudding so therefore when we incorporate everything but to be very gentle with it otherwise it will just be flat what'd you say oh my god that is so good my angers tickling from lemon oh good right right fluffy oh that is amazing mousse that was so like worth it now we're going to cover it we're gonna put it in the fridge a good eight to ten hours okay we have all our components ready so what have we got here we've got our got them around it's been chucked over are we going to peel it gently okay what's this this is our lemon mousse that's lemon mousse and those are the nuts and decoration and those are some fruit some decoration so here we go all right wait to see that I've never thought of rolling a meringue you think it would just snap but we know the sugars that made up manual with the and the cornstarch right and vinegar all those combination that food science just made it all happen okay so here comes the mantra we don't have to go all the way to the yeah right we want a little bit yeah cuz right okay so do we don't put anything here oh yeah I'll hold it yep you hold it and we are going to roll it onto the platter there we go there we have it now me go on and we're gonna try a little bit of the meringue and a little bit of there now the idea is that it looks rustic it's not meant to look perfect okay so he takes some Kiwi because it's so pale it needs a pop of color that's right so gonna put some bright green on well you don't need more than this fruit you've got the red you've got the green and that just makes it gorgeous since we're going to make it that bit more gorgeous in a minute with some macadamia nuts that I caramelized so let's pour some unreal you know we're gonna take this right beautiful it's a little messy but that's okay this is for eating okay we're just going to add some chocolate decorations from the freezer and then it's ready to sell chocolate makes everything a little bit that's fine it's time to cut the cake anyone you do it yeah in England they say the proof in the pudding is the eating okay so that's nice we're actually cutting that with a serrated knife slice waste not one and off and grab a fault it's Hellboy and again that's amazing I'm going right back in from the clock this is incredible thank you so much Nellie for coming all this way and he's added sunny-side up it was absolutely fantastic for more recipes like this check out kochenko all right so just to recap we've got egg whites sugar oh my hello this is my microphone because I like it because I can look amazing\n"