BBQ Pork “Summer soup”
What is a summer soup?
Well I will start from the beginning! I was trying a new technique using liquid nitrogen and I discovered it was making cracks in the top of my mousse which were exactly the same as the cap of a shiitake mushroom. So I made a mix of mushroom essence, reduced white wine and gelatine and put it into a siphon. I tried to achieve the same cracking that I got by accident when testing on a dessert. Well it worked perfectly! So being really hot here in Spain during Summer I decided to make a hot soup and frozen mousse sorbet. So I made a square soup of Chinese BBQ pork (which I make here) and infused it with many aromatics. To complete the whole BBQ pork and mushrooms theme I added some souffled pork skin which has been seasoned with a powder of cepe mushrooms.
But still the dish was missing some sharp rises and freshness……….. So I added some points of Japanese BBQ sauce and some Garlic shoots. But still it was missing something to shock you and clean your palette from all the heavy flavors, so I added some fresh finger lime caviar in random points so you only get them in 1 out of every 2 mouthfuls. Well the result was a success!
The cap gets served at the table so the guest can see the boiling soup inside of the paper thin gel and so the mousse only starts melting at the point of service. I have called it a summer soup as it is hot and frozen in the same mouthful, this enables you to eat a soup in the middle of a Spanish summer on our terrace in complete comfort.
