[pleddy1]

I have been thinking about the Bubble Gum dish that is on the current menu. The dish is in a tube that is presented with 3 distinct "sections". At the top is a hibiscus gel, creme fraiche, and a bubble tea made with Bubble Yum. On the menu, it mentions long pepper...The guest is instructed to suck the contents of the tube together. Amazing stuff.

 Bubble_Gum.jpg (27.96K)
Number of downloads: 60 (courtesy of KevinEats...awesome blog, btw)

So, I would love to recreate the dish somehow (haven't figured how to source out the tube), but it is a fun dish.

My thinking is that the hibiscus is actually made like a hibiscus tea (infused with long pepper) a gelling agent (gelatin or agar agar is added), the creme fraiche seems straight forward, although probably thinned out...now the fun part...The bubble gum portion is made with tapioca pearls (like bubble tea) in a bubble gum "stock" using Bubble Yum. Does anyone have ideas on how to make this stock? Would bubble gum and water cooked until the flavor comes through work?

Look forward to your ideas.

Paul

[mtkayahara]

This recipe for Eben Freeman's Bazooka Bubblegum Cocktail may have no relation to the Alinea dish at all, technique-wise, but it might provide you with a starting place for recreating it at home.

[ChristianSeel]

I have been thinking about the Bubble Gum dish that is on the current menu. The dish is in a tube that is presented with 3 distinct "sections". At the top is a hibiscus gel, creme fraiche, and a bubble tea made with Bubble Yum. On the menu, it mentions long pepper...The guest is instructed to suck the contents of the tube together. Amazing stuff.

So, I would love to recreate the dish somehow (haven't figured how to source out the tube), but it is a fun dish.

My thinking is that the hibiscus is actually made like a hibiscus tea (infused with long pepper) a gelling agent (gelatin or agar agar is added), the creme fraiche seems straight forward, although probably thinned out...now the fun part...The bubble gum portion is made with tapioca pearls (like bubble tea) in a bubble gum "stock" using Bubble Yum. Does anyone have ideas on how to make this stock? Would bubble gum and water cooked until the flavor comes through work?

Look forward to your ideas.

Paul

Paul,



We make a bubblegum stock by cooking the gum with water 1:1 ratio, and 10% sugar. We then cook the tapioca pearls in the stock to flavor them.



The hibiscus gel is made by steeping dried hibiscus flowers with water and sugar. It is set with gelatin. The long pepper gel is made the same way except we blend it to break up the long peppercorns for more flavor extraction.



The creme fraiche contains vanilla bean seeds and sugar.

[pleddy1]

Wow...I am speechless. Now I definitely need to make the dish. Thank you for opening the kitchen on this and all of the dishes on here.

Will a test tube be a suitable serving device, do you think?

[ChristianSeel]

Wow...I am speechless. Now I definitely need to make the dish. Thank you for opening the kitchen on this and all of the dishes on here.

Will a test tube be a suitable serving device, do you think?

The tube needs to be open at both ends. A test tube will not work. You might try serving it in a shallow glass with a straw.

[jimaarunited123]

would it be possible to use acetate to hold it together?

[ChristianSeel]

would it be possible to use acetate to hold it together?

Jimaarunited123,

You could probably find a way to seal acetate with a food safe product. However, it would be easier and more effective to seek out a wide, transparent straw like the kind used for bubble tea.