Gastronomixs

Sea and citrus

Sea and citrus Enlarge

Henrique Sá Pessoa is a Portuguese chef who worked in London and Sydney before returning to Portugal in 2005. He has produced various television programmes and published several books. In 2009, Henrique opened Alma (Portuguese for ‘soul’) - his first solo-project. He closed the restaurant in 2014, partially due to the heavy financial crisis in Portugal, but reopened the doors in a new location in 2015. In 2018, he received his second Michelin star. Alma serves modern cuisine with perfectly balanced flavours prepared with exceptional techniques and excellent products. Henrique also runs several other restaurants, including Cais da Pedra with a view over the river and Henrique Sá Pessoa in the famous Mercado de Ribeira market, both located in Lisbon. Henrique's culinary philosophy is influenced by his travels around the world, his passion for Asia, his knowledge of traditional Portuguese cuisine, and his life in Lisbon. 

Creation by Henrique Sá Pessoa, Alma** restaurant, Lisbon, Portugal.

Ingredients

350

ml

water

250

g

sugar

10

leaves

kaffir lime

100

ml

lime juice

100

ml

lemon juice

100

ml

yuzu juice

250

g

citrus syrup

2.5

g

xanthan gum

2.5

g

powdered egg whites

250

g

sugar

250

g

icing sugar

515

ml

yuzu juice

200

g

glucose

200

g

sugar

12

g

pectin

80

g

trimoline

12

g

stabiliser

360

g

egg whites

150

g

sugar

300

g

pistachio paste

60

g

flour

60

g

almond flour

60

g

sugar

100

g

sea lettuce

As needed

 

icing sugar

200

g

water

200

g

sugar

200

g

sea lettuce

20

leaves

gelatin

833

g

butter

500

g

sugar

300

g

yuzu juice

125

g

lime juice

125

g

lemon juice

10

leaves

kaffir lime

440

g

egg yolks

5

g

salt

350

g

sugar

90

g

water

150

g

egg whites

90

g

squid ink

375

g

almond flour

Preparation method: citrus syrup

  • Bring the water, sugar, and the kaffir lime leaves to the boil and leave to cool.
  • Add the juices. 

Preparation method: citrus meringue

  • Mix the syrup with the xanthan gum and powdered egg whites.
  • Start whipping up the base.
  • Gradually add the sugar until stiff peaks start to form.
  • Lastly add the icing sugar.
  • Spoon the mixture into a piping bag and pipe lines of 5cm.
  • Bake at 90°C for 30 to 35 minutes.

Preparation method: yuzu sorbet

  • Bring the yuzu juice and the glucose to the boil.
  • Add the sugar, pectin, trimoline, and the stabiliser and boil for another five minutes.
  • Pour the mixture into a Pacojet cup and mix into a sorbet. 

Preparation method: pistachio sponge

  • Whisk the egg whites and the sugar to a meringue.
  • Add the pistachio paste and fold in the flours.
  • Add the remaining sugar, put the mixture into a syphon, and aerate with three charges.
  • Leave to rest for three hours.
  • Put the mixture in plastic cups and put them in the microwave for 40 seconds.

Preparation method: sea lettuce powder

  • Wash the sea lettuce and pat it dry well with kitchen towel.
  • Sprinkle a little of the icing sugar over the dry sea lettuce.
  • Leave to dry in the oven overnight at 120°C.
  • Blend the dried sea lettuce to a powder.

Preparation method: caramelised sea lettuce

  • Bring the water and the sugar to the boil.
  • Dip the sea lettuce into the syrup and dry overnight in the oven at 120°C. Make sure that the sea lettuce isn’t covered with too much syrup.

Preparation method: citrus curd

  • Soak the gelatin leaves in water.
  • Combine all the ingredients in a vacuum sealer bag and then cook in a water bath at 75°C for 45 minutes.
  • Strain the mixture, put it in a piping bag, and let it cool overnight.

Preparation method: squid ink rocks

  • Bring the water and sugar to the boil until it reaches 120°C.
  • Whisk together the egg whites and the ink.
  • Slowly add the syrup and whisk until firm peaks start to form.
  • Fold the almond flour into the mixture and then split the mixture into two parts.
  • Spread the first part of the mixture in a tray and let it dry overnight at 120°C.
  • Break the dried squid ink into really small pieces. Mix with the rest of the mixture and repeat the drying process.
  • When dry, break the meringue into small rocks.

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