Cured Kahala Recipe
Brioche, Heart of Palm, Pickled Ginger Relish, Uni Mousse
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Ingredients
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Brioche
Heart of Palm
Pickled Ginger Relish
Uni Mousse
Method
Brioche
- 1
Make the Brioche
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In another bowl, mix flour and salt. Add yeast mixture, eggs, and softened butter. Knead until smooth. Let rise for 1-2 hours until doubled in size. Shape into a loaf and bake at 375°F (190°C) for 25-30 minutes.
Heart of Palm Salad
- 2
Prepare Heart of Palm
Drain and slice the canned heart of palm. Toss with olive oil, lemon juice, salt, and pepper. Set aside.
Pickled Ginger Relish
- 3
Mix Pickled Ginger Relish
In a bowl, mix pickled ginger, rice vinegar, sugar, and sesame oil. Stir until combined.
Uni Mousse
- 4
Prepare Uni Mousse
Soften gelatin in water. In a blender, combine uni, heavy cream, lemon juice, and salt. Blend until smooth. Gently fold in gelatin mixture. Chill until set.
Assembly
- 5
Assemble the Dish
Slice the brioche and layer with heart of palm, a spoonful of pickled ginger relish, and a dollop of uni mousse. Serve immediately.
