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*To make the walnut puree:
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Toast 1 cup walnuts in a pan.
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Puree toasted walnuts and 1 1/2 cups water in a blender or food processor.
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Strain through a fine mesh sieve.
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Then season puree with salt, to taste.
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Method for Custard:
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Preheat oven to 300 to 315 degrees F.
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In a medium saucepan, cook butter over high heat until browned.
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Reduce temperature to cool slightly then add sugar, walnut puree and salt.
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Increase heat again so that the mixture comes to a boil.
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Place chocolate in a large stainless steel bowl.
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Pour boiling mixture over chocolate.
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Whisk the new mixture until smooth and emulsified.
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Whisk in eggs and egg yolks.
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Pour mixture into individual (2 1/2 inch) ramekins.
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Place the ramekins in a large pan filled with enough water to come up to a third of the side of ramekins.
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Bake for approximately 30 minutes until the custard is set.
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Let cool to room temperature, cover and reserve in refrigerator.
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To plate:
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After custard is cooled, remove from ramekin.
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On an oblong plate place the custard on the left side of the plate and the strawberry sphere on the right hand side of the plate.
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At Moto, Chef Cantu added bright green shiso foam to the custard and some strawberry pastry cream under the sphere, so you can feel free to dress your plate to your taste.
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1 pint strawberries
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1/2 cup simple syrup, equal parts sugar and water heated until sugar dissolves
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1/2 cup water
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Salt, to taste
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Lemon juice, to taste
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1 large syringe
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12 (8- inch) balloons
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Nitrogen gas
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Liquid Nitrogen
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Puree strawberries in a blender.
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Strain strawberries through a fine mesh sieve and season with remaining ingredients.
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Using the syringe, fill balloons with 60 cc of strawberry puree.
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Then inflate the balloons with nitrogen gas to the size of one's fist.
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Securely tie the balloon.
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Pour liquid nitrogen into a Styrofoam container, enough to roll the balloons in.
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Roll each balloon in a circular motion on all sides until completely frozen (1 to 2 minutes).
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Then hang the frozen balloons freely on a hanger or warm in your hands until the balloon is able to pull away from the ice.
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Using a scissors cut a small incision on one side of the balloon and peel it away from the sphere.
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Discard the balloon.
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Refreeze the resulting sphere in liquid nitrogen using the same rolling technique.
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Wrap in the plastic and store in the freezer until ready to serve.
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This recipe was provided by professional chefs and may require tools and ingredients not normally available to the home cook.
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We advise extreme care be taken with the use of some of the ingredients to avoid injury.
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It has not been tested by Food Network Kitchens.
