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Tuesday, 12 March, 2013

Mangosteen – sugar, salt & honey

mangosteens

After our Mangosteen bark recipe, we kept on experimenting with whole Mangosteens to see what else we were able to get out of it.

Martijn Bauwens, Pastry chef from “In de Wulf” came to visit us in december, he had the idea to lacto ferment whole mangosteens in a 3% salt solution. quickly the liquid got dyed into deep purple, after one month smell and taste resemble that of olive brine with strong notes of tannins. the flesh inside the mangosteen got purple as well and absorbed the tannins from the skin.

we keep on fermenting the mangosteens while experimenting different application. ideas we have are dressing, jelly, sauce, poaching liquid, marinade,…

mangosteenopen

Submerging whole mangosteens in 20% sugar water changes to orange pink color, smell and taste resemble plum, cherry and hawthorn and light tannins give a tea like body. the flesh absorbed the tannins and little sugar.

Honey water to a ratio of 1:4 turns to amber color, the smell and taste remind of plum wine with little fizz.

Sugar & honey should be great for beverages, poaching liquid, sauce, foam…

 

POSTED BY Food Lab AT GMT +8 3:43pm | No Comments
CATEGORIES: News
TAGS:
  • Experimental,
  • Fermentation,
  • ideas,
  • inspirations,
  • mangosteen,
  • preparation,
  • Preservation,
 
 

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