Fried chick peas look allot like cereal we all had as a child with a crazy rabbit on the cover. This invaded my brain a few weeks ago. it reminded me of a dish Heston Blumenthal did at his restaurant like 6 years ago. he made a parsnip cereal (which look allot like corn flakes he served it with parsnip milk. Michel Richard also has a cereal looking vichyssoise with potato crisps. The chick peas are coated in mycro and fried at 450 for 6 minutes, then they are lined on silicone mat and placed in a oven at 130 degrees for 2 hours this dehydrates and removes all excess oil, leaving them super crispy and airy. The milk has equal parts 1 part cooked to 3 parts dried garbanzo beans, lemon grass and 1 qt of purified water Blended on puree for on hour. I then infused the milk with Galangal, Kaffir lime, and lemon grass. The results a super fragrant, Full bodied cream. Now the reason i went this wrought with the dish is i never liked Kix, i was a berry Kix kinda kid after researching flavor agents that go into the popular cereal lemongrass essence came up frequently.....so naturally... the bowl of chick pea "chix" is brought to your table on a plate filled with aromatics ( lemongrass, peppercorn, herbs) your server pours a hot ginger infused water over the aromatics... the she pours the hot milk over the "cereal" the waft of aromatics hit nose...you smell and taste lemon and ginger you feel the warmth of a soup you see "cereal" ..... God i love this business
Fried chick peas look allot like cereal we all had as a child with a crazy rabbit on the cover. This invaded my brain a few weeks ago. it reminded me of a dish Heston Blumenthal did at his restaurant like 6 years ago. he made a parsnip cereal (which look allot like corn flakes he served it with parsnip milk. Michel Richard also has a cereal looking vichyssoise with potato crisps. The chick peas are coated in mycro and fried at 450 for 6 minutes, then they are lined on silicone mat and placed in a oven at 130 degrees for 2 hours this dehydrates and removes all excess oil, leaving them super crispy and airy. The milk has equal parts 1 part cooked to 3 parts dried garbanzo beans, lemon grass and 1 qt of purified water Blended on puree for on hour. I then infused the milk with Galangal, Kaffir lime, and lemon grass. The results a super fragrant, Full bodied cream. Now the reason i went this wrought with the dish is i never liked Kix, i was a berry Kix kinda kid after researching flavor agents that go into the popular cereal lemongrass essence came up frequently.....so naturally... the bowl of chick pea "chix" is brought to your table on a plate filled with aromatics ( lemongrass, peppercorn, herbs) your server pours a hot ginger infused water over the aromatics... the she pours the hot milk over the "cereal" the waft of aromatics hit nose...you smell and taste lemon and ginger you feel the warmth of a soup you see "cereal" ..... God i love this business
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