Fried Crispy Brain With Marrow Cream
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar3 large
Egg2 cups
Milk3.666667 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Kosher Salt4 cups
Pomegranate Juice (1 quart)2 cups
Heavy Cream110 g
Egg Yolk1 tbsp
Cognac (of, as needed)1 cup
Walnut (crushed toasted)Directions:
1
Special equipment: a deep-fry thermometer, a piping bag and a round ladle For the funnel cake: Pour the oil in a heavy stockpot and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F
2
Meanwhile, in the bowl of a stand mixer or with a handheld electric mixer, beat the sugar and eggs together
3
With the mixer on low, add the milk slowly and mix to combine
4
Add the flour, baking powder and salt and beat until smooth
5
Pour the batter into a piping bag
6
Slightly submerge a round ladle in the hot oil and pipe the batter into the ladle (this will create the round look of the brain)
7
Cook until slightly brown, 3 to 4 minutes, then transfer to a paper towel to drain
8
Continue with the remaining batter
9
For the pomegranate glaze: Put the pomegranate juice, cinnamon stick, orange zest and vanilla in a saucepan and bring to a boil
10
Lower the heat and cook at a slow boil until reduced by one-third, 12 to 14 minutes
11
Strain and let cool
12
For the walnut cream: Bring the cream, sugar and vanilla to a boil in a saucepan
13
Add the egg yolks and cook, whisking, until slightly thickened
14
Add a splash of cognac to taste
15
Strain the mixture into a bowl and cool in an ice bath
16
Stir the crushed walnuts into the cooled cream
17
To assemble, glaze the warm funnel cakes with the pomegranate glaze and serve on top of the walnut cream