Great British Menu ™
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Celeriac Chawanmushi
Celeriac and Tofu Chawanmushi with Kohlrabi Pickles and Turmeric Sauce.
A celeriac and tofu chawanmushi (Japanese set custard adapted as vegan) served with pickled kohlrabi, a celeriac and white kimchi choucroute salad on the side, a celeriac tuile, tagette flowers, and a golden turmeric and ginger sauce made with lemongrass, turmeric, coconut milk, shallots, garlic, and ginger. Jun was nervous about the chawanmushi setting properly as he had never used the thermal mixer before. When it set successfully, there was great relief. The dish was presented with a sparkler for theatrical effect.
Adam Handling scored Jun 5 out of 10 (transcript slightly ambiguous between 5 and 6). Adam said the chawanmushi was more like a set puree than a true chawanmushi. The sauce was too thick. Flavor-wise, it was on the bland side. Adam said Jun really needed to rethink this dish moving forward. During tasting, Orry noted the main element was not really a chawanmushi but more like a set vegetable puree. Orry also observed the dish felt like two purees overall. Adam suggested the sauce should be thinner, more of a pourable sauce than a thick gravy. Jun acknowledged he might turn down the vinegar on the pickles. Rohan noted there was not much flavor on the main chawanmushi element. Peer scores: Hannah 6, Orry 6. Jun self-scored 6 or 7.
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