First time using gelatin this way, but don’t be soft on me. I enjoy criticism. I had a simple vegs broth to which i added Szechuan peppercorns (not grinded, not heated) and at the end half spoon of sesame oil.
That was the base of the broth-gelatin. I used powdered neutral gelatin, sorry for that. May be the next time I'll have the patience of using cod, or pork head gelatin.
Meanwhile i tried to cook a perfect confit egg. After many years cooking it's still a challenge.
I trimmed the egg to fit the bowl cup, poured half of the gelatin, cooled it down and placed the egg on top.
Now a new gelatin layer goes on top of the egg.
Unmold the gelatin (i broke it, sorry ) over a bed of lettuce. Drizzle with drops of tepid demi glace and sesame oil. So, here it is. A rare and delicate broth gelatinized baveuse egg. You name it.
I can't describe the taste. It's amusing in the mouth. The texture is certainly a sensual, runny texture, which I like and will perfect. Szechuan peppers, once boiled, add a specific character, as well as the sesame oil.
The ice is broken.