HOT DOG
Serves 6
Pastry chef Ben Roche came up with this hot dog dish one morning back when we were working 14-hour days and getting a little bit loopy. Who wants to serve a hot dog course during a $500 dinner? Well, Moto is in Chicago, so of course we ought to have a Chicago hot dog on the menu.
But this is a “hot dog” made from strawberry sorbet served on a poppy seed pound cake bun. Servers would bring out these little hot dogs and the guests would look at us like we were crazy because they were sure it was time for dessert. Then they tasted it and realized it was strawberry and mint. It’s refreshing and delicious, and it wakes people up at the end of the meal.
STRAWBERRY PUREE:
300 grams strawberries, stems removed
100 grams water
“HOT DOG”:
250 grams Strawberry Puree
50 grams sugar
86 grams water
POPPY SEED BUN:
220 grams (4 large) eggs
220 grams sugar
120 grams unsalted butter, melted
135 grams all-purpose flour
3 grams baking powder
3 grams salt
10 grams poppy seeds
MINT GEL:
25 grams mint leaves
15 grams ice
150 grams water
10 grams sugar
3 grams salt
1 gram agar (see Sources, here)
SPECIAL EQUIPMENT:
Pacojet (see Sources, here) or ice cream maker
2-inch hemisphere mold
Hot dog bun pan
STRAWBERRY PUREE:
Put the strawberries and water in a blender and blend on high for 1 minute, until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. Reserve to make the “Hot Dog” and Strawberry “Tomato.”
“HOT DOG”:
Whisk together 250 grams of Strawberry Puree, the sugar, and water in a mixing bowl, pour into a Pacojet canister, and freeze overnight. The next day, run a full cycle in the Pacojet to churn the sorbet. Alternatively, freeze the sorbet base in an ice cream machine according to the manufacturer’s instructions.
Cut an 8-inch square piece of plastic wrap and lay it flat on a table. Put 20 grams of sorbet onto the center of the plastic wrap. Wrap the plastic wrap around the sorbet and use your fingers to form a hot dog shape. Pinch both ends of the plastic wrap with your fingers and roll the hot dog on the countertop, twisting the ends, to create a tight log of the sorbet. Put the “hot dog” in the freezer. Repeat the process 5 more times. Freeze the “hot dogs” for at least 3 hours before serving so that they are firm and easy to work with.
STRAWBERRY “TOMATO”:
Put 150 grams of Strawberry Puree and the agar in a small saucepot. Whisk to combine, set over medium heat, and bring to a boil. Boil for 1 minute to activate the agar, stirring constantly, and then transfer to a 2-inch hemisphere mold to cool in the refrigerator. Once completely cool, at least 3 hours, remove the Strawberry “Tomato” from the mold and slice into wedges. Reserve until ready to plate.
POPPY SEED BUN:
Preheat the oven to 325°F.
Whip the eggs and sugar in a stand mixer fitted with the whisk attachment on high until fluffy, about 5 minutes. Combine the melted butter, flour, baking powder, and salt in a mixing bowl and stir to make a paste. Use a whisk to fold the whipped egg mixture into the flour paste in three additions. Spray the hot dog bun pan with cooking spray and sprinkle the poppy seeds in the molds. Put 50 grams of batter into each bun mold. Bake for 10 minutes, until the cakes are set and golden brown. Remove from the oven and let cool completely.
Cut a shallow V down the center of each bun, being sure not to cut all the way through, so the “hot dog” will fit in the center of the bun. Reserve until ready to plate.
MINT GEL:
Bring a large pot of water to a boil. Prepare an ice bath. Blanch the mint leaves for 30 seconds and transfer immediately to the ice bath. Drain and squeeze the leaves dry in a paper towel. Put the blanched mint in a blender with the ice, water, sugar, salt, and agar. Puree for 1 minute. Transfer the mint puree to a small saucepot, set over medium heat, and bring to a boil. Boil for 1 minute to activate the agar and then transfer to a small heatproof container. Put the uncovered container in the refrigerator to cool for at least 3 hours. Once completely cool, remove the gel from the container and dice. Reserve until ready to plate.
TO FINISH:
Put a Poppy Seed Bun in the center of each plate. Put a “Hot Dog” inside each bun. Top with 5 grams of diced Mint Gel and 3 Strawberry “Tomato” wedges. Serve immediately.
