Name: Fermented Black Garlic & Mushroom Consommé with Charred Leek Ash, Compressed Watermelon, and Edible Flowers
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 5 h 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 L (6 cups) high-quality chicken stock or clear vegetable stock, unsalted or low sodium; 150g (5.3 oz) fresh shiitake mushrooms, stems removed, caps thinly sliced; 50g (1.8 oz) fermented black garlic cloves, peeled and roughly chopped; 1 (100g / 3.5 oz) large shallot, peeled and finely minced; 15g (0.5 oz) fresh ginger, peeled and thinly sliced; 2 sprigs fresh thyme; 1 bay leaf; 10ml (2 teaspoons) light soy sauce (e.g., Kikkoman Less Sodium), optional, for umami depth; 2g (0.4 teaspoon) Diamond Crystal kosher salt, plus more to taste; 1g (0.2 teaspoon) freshly ground black pepper; 200g (7 oz) lean ground chicken breast; 2 large egg whites (approx. 60g); 1 (20g / 0.7 oz) small carrot, finely grated or brunoise (1-2mm cubes); 1 (20g / 0.7 oz) small celery stalk, finely grated or brunoise (1-2mm cubes); 5g (1 teaspoon) fermented black garlic paste, or 2-3 cloves finely minced; 2g (0.4 teaspoon) Diamond Crystal kosher salt, for the raft; 1 large (approx. 200g / 7 oz) leek, white and light green parts only, thoroughly cleaned; 5ml (1 teaspoon) neutral oil (e.g., grapeseed, avocado); 200g (7 oz) seedless watermelon, rind removed, cut into 1.5 cm (0.6 inch) cubes; 5ml (1 teaspoon) simple syrup (1:1 sugar to water), optional; Pinch of fine sea salt, optional, for watermelon; Assorted edible flower petals (e.g., borage, nasturtium, viola), for garnish

Magic Sous

Fermented Black Garlic & Mushroom Consommé with Charred Leek Ash, Compressed Watermelon, and Edible Flowers — Magic Sous