Michelin Star Recipe Design

Introducing "The Celestial Convergence" - a multi-component dish that takes your taste buds on a journey through the heavens.

Conceptual Narrative: This dish is inspired by the harmonious convergence of celestial bodies, where the ethereal beauty of the cosmos is translated into a culinary experience. The unusual pairing of ingredients represents the dynamic interplay of elements in the universe, while the advanced techniques employed mirror the intricate processes that govern the heavens. Each component of the dish is meticulously crafted to evoke a sense of wonder and awe, much like gazing upon the night sky.

Ingredients:

• Foie gras mousse
• Dehydrated black garlic powder
• Liquid nitrogen-frozen grapes
• Edible gold leaf
• Micro-herbs (such as purple shiso, red vein sorrel, and micro-chives)
• Specialty salt (such as Himalayan pink salt or Maldon sea salt)

Component 1: Foie Gras Mousse with Black Garlic Powder Foie Gras Mousse:

• 500g foie gras, cleaned and deveined
• 100g heavy cream
• 50g unsalted butter
• Salt and white pepper to taste

1. In a double boiler, gently melt the butter. Add the foie gras and stir continuously until the foie gras is completely melted and smooth.
2. Remove from heat and let cool slightly. Slowly incorporate the heavy cream, whisking constantly to ensure a smooth, airy texture.
3. Season with salt and white pepper to taste.
4. Transfer the mousse to a piping bag and refrigerate until ready to use.

Black Garlic Powder:

• 10 heads of black garlic, peeled and dried

1. Preheat the oven to 200°F (95°C).
2. Place the peeled black garlic cloves on a baking sheet and bake for 8-10 hours, or until the garlic is completely dehydrated and shriveled.
3. Transfer the dried garlic to a spice grinder and blend into a fine powder.
4. Store the black garlic powder in an airtight container until ready to use.

Component 2: Liquid Nitrogen-Frozen Grapes

• 20 green grapes

1. Using a pair of tongs, carefully submerge the grapes in a bowl of liquid nitrogen for 30-60 seconds, or until completely frozen.
2. Remove the grapes from the liquid nitrogen and transfer them to a plate or tray. Handle with care, as the grapes will be extremely cold.

Component 3: Edible Gold Leaf Garnish

• Edible gold leaf sheets

1. Using a pair of tweezers, gently lift and place the edible gold leaf sheets onto the plated dish as desired.

Plating and Presentation:

1. Pipe the foie gras mousse onto the center of the plate, creating a smooth, domed shape.
2. Sprinkle the black garlic powder over the mousse, creating a striking contrast.
3. Carefully place the liquid nitrogen-frozen grapes around the mousse, allowing them to partially melt and create a visually stunning effect.
4. Garnish the dish with the edible gold leaf and micro-herbs, arranging them in a visually appealing manner.
5. Finish with a light dusting of specialty salt.

Serve immediately and encourage your guests to experience the dish with all of their senses, from the visual spectacle to the interplay of flavors and textures.

Sourcing Notes:

• Foie gras can be sourced from specialty purveyors or high-end grocery stores.
• Black garlic can be found in some well-stocked grocery stores or ordered online from specialty producers.
• Liquid nitrogen can be obtained from scientific supply stores or some industrial gas suppliers.
• Edible gold leaf can be purchased from specialty baking or culinary supply stores.
• Micro-herbs can be grown at home or sourced from specialty produce suppliers.