Cold-Infused Coriander Velvet with Blood Orange & Salted Tahini Crunch

Instructions

1. 1

   Crack 12g Whole coriander seeds using a mortar and pestle or the bottom of a heavy skillet. In a glass jar, combine cracked seeds with 240g Heavy cream (36% fat) and 120g Whole milk. Cover and refrigerate for 4 to 12 hours to cold-infuse citrus notes without bitter heat extraction.

   5 min

   Tip: Cracking the seeds exposes the aromatic oils while keeping them large enough to strain cleanly.

2. 2

   Pour the infused cream mixture through a fine-mesh strainer into a clean bowl, pressing lightly on the seeds to extract flavor. Discard the spent coriander seeds.

   3 min

   Tip: Don't press too aggressively or you'll push sediment through the mesh.

3. 3

   In a small bowl, sprinkle 4g Unflavored powdered gelatin evenly over 25g Cold water. Let bloom undisturbed for 5 minutes until fully hydrated.

   5 min

   Tip: Sprinkle, don't dump in a pile, so every grain absorbs moisture equally.

4. 4

   Pour 120g of the strained infused cream into a small saucepan with 60g Granulated sugar and 1g Fine sea salt. Warm over low heat just until sugar dissolves and temp reaches 120°F (50°C). Whisk in the bloomed gelatin until completely dissolved.

   5 min

   Tip: We only heat one-third of the cream—keeping the rest cold speeds up setting and keeps the dairy fresh.

5. 5

   Whisk the warm gelatin mixture back into the remaining cold strained cream. Pour evenly into 4 chilled glass ramekins or small glasses. Transfer to refrigerator to set, at least 2 hours.

   5 min

   Tip: Pour gently down the side of the glass to avoid creating surface air bubbles.

6. 6

   Preheat oven to 325°F (160°C). In a bowl, stir together 40g Rolled oats, 40g Tahini, 20g Pure maple syrup, and remaining 1g Fine sea salt. Spread thinly onto a parchment-lined baking sheet.

   5 min

   Tip: Tahini brings a rich sesame bitterness that grounds the bright citrus acid.

7. 7

   Bake tahini crunch for 10 minutes until golden and fragrant, stirring once halfway through. Remove from oven and let cool completely on the pan; it will crisp up as it cools.

   10 min

   Tip: It will feel soft when hot—don't overbake or the tahini will taste scorched.

8. 8

   Slice the top and bottom off 3 Blood oranges. Stand fruit upright and trim peel and white pith away following the curve of the fruit. Segment the oranges by cutting between the membranes into clean slices.

   10 min

   Tip: Use a sharp paring knife. Save any express juice for a cook's treat.

9. 9

   Top each chilled set coriander velvet with segmented blood oranges, a generous sprinkle of crisp tahini oat crunch, and a light pinch of 1g Flaky sea salt.

   5 min

   Tip: Assemble right before serving so the crunch retains its snap against the cool velvet.