Cooked - Compressed Blood Orange with Chili–Ginger Yuzu Kosho Cream & Sesame Crunch

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Compressed Blood Orange with Chili–Ginger Yuzu Kosho Cream & Sesame Crunch

4.0

2 large blood oranges

1 tbsp ginger syrup

(or 1 tbsp simple syrup + 1 tsp fresh ginger juice)

1 tbsp rice vinegar

Pinch kosher salt

Optional: 1–2 thin slices Fresno or Thai chili for added heat

2 tbsp sour cream or crème fraîche

½–1 tsp green yuzu kosho

1 tsp lime juice

½ tsp lime zest

Pinch salt

Optional: 1–2 drops toasted sesame oil (savory depth)

1 tbsp toasted sesame seeds

Optional: smoked Maldon salt (a few grains per bite)

Segment the Blood Oranges: Slice off top and bottom. Remove peel and all pith with a sharp knife. Cut out each segment cleanly, removing membranes. Lay segments on paper towel and dry gently.
Make the Compression Brine: Mix together ginger syrup, rice vinegar, salt, and optional chili slices. Use only 1–2 teaspoons total per vacuum bag.
Compress the Citrus (Safe Method): Arrange orange segments in a single layer inside the pouch. Add only a light drizzle of the brine. Seal at 60–75% vacuum. Refrigerate 30–45 minutes.
Make the Chili–Ginger Yuzu Kosho Cream: Whisk together sour cream/crème fraîche, yuzu kosho, lime juice, lime zest, salt, and optional sesame oil drop. Transfer to piping bag or squeeze bottle.
Assemble the Amuse-Bouche: On tasting spoons, set one compressed blood orange segment. Pipe ¼ tsp of the citrus–chili cream over top. Sprinkle a few toasted sesame seeds. Finish with 1–2 grains of smoked Maldon salt. Serve slightly chilled.

WHAT CAN BE DONE IN ADVANCE

Up to 1 day ahead

✔ Segment the blood oranges

Store between layers of paper towel in an airtight container.

They will not dry out overnight.

✔ Prepare the spicy citrus cream

Make fully.

Store in an airtight container or piping bag.

Keep refrigerated.

Stir or knead briefly before service.

✔ Toast the sesame seeds

Store airtight at room temp.

Up to 4–6 hours ahead

✔ Compress the blood oranges

Compress earlier in the day.

Keep in their vacuum bag and refrigerate.

Drain and pat dry right before assembly for the best texture.

Up to 1 hour ahead

✔ Pre-place segments on tasting spoons

Wrap loosely with plastic wrap so they don’t dry.

Keep refrigerated.

✔ Fill piping bag / squeeze bottle

Keep cold but let sit 5–7 minutes to soften before piping.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

CategoryAmuse-bouche

CuisineFusion

Occasions🍽️Elegant Dining🎉Special Occasion

Season❄️Winter

DifficultyEasy ⏰ 15m

Created 31 weeks ago

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