January 3, 2012
Even though molecular gastronomy has been with us for a while, you can still take a simple classic idea, such as sushi, and transform it into something with a modern twist, such as fruit sushi for a dessert.
Serve sushi for dessert by simply substituting the main ingredients of tuna or salmon with fruit, the nori with a gellified wrapper, and sushi rice with coconut-scented rice. Instead of wasabi paste, use raspberry and mango sauce.
Don't wait too long to serve this. The wraps do begin to disintegrate after some time.Fresh fruit wraps made with Agar-Agar cut into thin strips
Coconut Rice (sushi rice made with coconut milk)
Fresh fruit syrup
For the wraps:
1/4 cup honey
1/2 cup raspberry puree
1 teaspoon Agar-Agar
Boil all.
Pour out onto flat tray or silicon mat. Spread thin. Refrigerate.
When solid, remove from silicon mat and cut into strips.
Prepare sushi rice, adding 1 cup of coconut milk instead of the required water to the rice.
Puree 2 pints of fresh raspberries and press through a fine mesh sieve, extracting juices. To thicken, add a pinch of Agar-Agar.
Assemble by laying rice on the thin strips of fruit and rolling into a wrap.
Top with pieces of fresh fruit and serve with fruit sauce.
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