Savory edamame beans

(For 2 portions)

Edamame veloute: 

• 25g natural greek yogurt  
• 150g edamame beans blended and passed 
• 50g oil  
• lemon juice  
• white a balsamic vinegar  
• pepper  
• salt  
• 1 Sechuan Button

Savory crème brûlée:

• 8g of sugar  
• 50g egg yolk  
• 75g cream  
• 80g edamame veloute  
• pepper  
• salt 

Savory Sechuan lemon ice cream:

• 100 ml of whole milk  
• 30 ml cream  
• 3 stems of lemon grass  
• 3-4 grated frozen Sechuan Buttons 
• 1 lemon (zest)  
• ½ lemon (juice)  
• 0.5 g lemon powder  
• 15 g of sugar  
• 20 g sugar syrup  
• pepper  
• salt  
• MSK lemon powder  
• 1 lemon  

Goat curd:

• 50 g goats curd 
• Rock Chives  
• 20g Edamame beans  
   
• Affilla Cress 

Edamame veloute: 

• Mix all ingredients except the oil with a nutri bullet. Then slowly add the oil to form an emulsion, taste and season, add a little grated Sechuan Button. 

Savory crème brûlée:

• Mix the cream with the edamame veloute, beat the egg yolk and sugar until fluffy. 
• Bring the cream mixture to the boil and pour it into the egg yolk. Pass through a sieve.  
• Add to thermo mix, cook to 60°C. 
• Pour into bowls, add to the steamer at 120°C for 8 minutes. 

Sechuan lemon sugar:  

• Dehydrate the Sechuan Buttons for 12 hours in a dehydrator  
• Mix the half fine grain caster  sugar in a thermo, add the lemon powder and Sechuan Buttons, thermo until smooth, add to the rest of the sugar. 

Savory Sechuan lemon ice cream:

• Mix all ingredients in the thermo blender and blend until smooth. 
• Heat the mixture to 85°C. Grate the frozen buds into the liquid. 
• Pass through a sieve. Add to an ice cream machine and churn.

Goat curd:

• Mix the cheese with the water in the blender until smooth. Add the Rock Chives and re-blend. 
• Pass through a sieve. Season to taste. 

Finish:

• Sprinkle the Sechuan sugar on top of the set mix, blow torch until lightly crisp. 
• Garnish with the curd, Edamame beans and fresh Affilla Cress. 

Recipe: Darren Creed