Madumakh with flower pollen rum sous vide infusion

  • MadumakhMadumakh Hoangnguyen
Kinly Boys / The Kinly Bar
Level of difficulty:

40 ml flower pollen rum
20 ml curry coffee
20 ml orange sherbet
20 ml lime juice
Flower pollen rum (Sous Vide infusion):
 40 g flower pollen
1 l white rum

Curry coffee:
10 g coffee powder
10 g curry powder

Orange sherbet:
50 g orange zest
1100 g Guarani sugar
700 ml filtered and homogenized orange juice

Krumkakes (to serve):
100 g butter
100 g honey
100 g flour
200 g powdered sugar

Banana jelly (to serve, sous vide):
100 g bananas with peel
175 g water
25 g sugar
2.2 g carob flour
0.55 g xanthan gum
2.5 g agar agar
30 ml yellow food coloring


Flower pollen rum (sous vide infusion):
Cool down the flower pollen with rum, vacuum and cook at 65 °C in the fusionchef sous vide water bath for 120 minutes. Cool down in the ice bath, filter and store airtight.

Curry coffee:
Mix coffee and curry with 1 liter of cold filtered water. Leave cold brew for 32 hours.

Orange sherbet:
Vacuum orange zest together with Guarani sugar. Leave for 10 hours at room temperature. Add orange juice and mix at low heat, until the sugar dissolved. Cool down and filter again. Store in cool conditions.
Glass: Bowl
Krumkake (to serve):
Mix all ingredients at room temperature and cool for 1 hour in the refrigerator. Shape four walnut-shaped balls and place them on a baking tray covered with baking paper. Flatten the balls evenly to a disk. Back for 8 minutes at 175 °C. Cut out the hot dough using the desired serving bowl. Store in cool and airtight conditions.

Banana jelly (to serve, sous vide):
Vacuum the bananas and cook the Sous Vide for 12 minutes at 88 °C in the sous vide Water Bath from fusionchef. Peel bananas and place into a pot through a sieve. Add water, sugar, carob flour, xanthan gum, agar agar, and food coloring. Bring everything to a boil. Pour into ice cube trays and cool down in the ice bath.
This recipe was kindly provided by Kinly Boys / The Kinly Bar.