For the “Egg Whites”:
- In a small pot, bring the lychee purée to a simmer and reduce, stirring constantly with a heat-proof spatula until it yields 3 tablespoons.
- In a separate small pot, combine the reduced lychee purée with the coconut cream and bring to a simmer. Whisk the agar agar in a steady stream, and then mix with a hand blender until very smooth.
- Line a baking sheet with a silicone baking mat. While keeping the egg white mixture hot, spoon approximately 2 tablespoons of the coconut mix on top. Allow to set for a few seconds, then pour another half-tablespoon on top to mimic the two parts of the egg white. Repeat to make 6 “egg whites.”
- With a spoon, gently press the center where the “egg yolk” will be placed, to create a small indentation to keep it in place.
- Store in the refrigerator for at least two hours or overnight.
For the Sodium Alginate Bath:
- In a blender, combine the water and calcium alginate until fully mixed, then place in the refrigerator to let it rest overnight or until the bubbles disappear.
For the Berry “Ketchup”:
- Set up the circulator at 181°F (83°C). Combine all the ingredients in a sous vide pouch and vacuum seal. Cook sous vide for 1 hour.
- When ready, remove from the water bath and place in a container with room-temperature water, then add ice to chill completely.
- Once chilled, transfer to a blender and purée until smooth.
- Keep chilled until ready to use.
For the “Egg Yolk”:
- Combine all ingredients in a blender and purée until smooth. Rest chilled for a maximum of 2-3 hours to allow bubbles to begin to dissipate.
- For the “Egg Yolk,” you will need the jackfruit purée, sodium alginate bath, and 3 cups of water to be used as a rinsing bath after the sodium alginate bath.
- Using a deep tablespoon, scoop some jackfruit mix and wipe the bottom of the spoon.
- Carefully drop into the alginate water, forming a small sphere. Let it sink for about 2 minutes; then, using a perforated spoon, remove from the bath and transfer to the distilled water bath for rinsing.
- When ready to serve, remove the “egg yolk” from the water bath, wiping the bottom of the spoon to remove any excess water, and place on top of the “egg white.”
For the “Potato Rosti”:
- Mix the slurry with the shredded coconut and ginger until it forms a dough.
- Portion into six and shape them into small rustic semi-round “rostis,” about 2.5-3 inches in diameter and ¼-inch thick.
- Heat oil in a medium sauté pan over medium heat. In batches, sear the coconut “rostis” until golden brown. Flip over and brown on the opposite side.
- Keep in a warm oven at low temperature until ready to serve.
For the Sweet Potato “Bacon”:
- Peel the sweet potatoes, and trim and shape them into a rectangle slightly larger than a piece of bacon (it will shrink after it’s been dehydrated).
- Using a mandoline, slice thinly into strips about 2.5 millimeters thick. Transfer to a sheet tray lined with a silicone baking mat or the tray of a dehydrator machine in a single layer and lightly rub both sides with oil.
- In a small bowl, mix spices to combine and then sprinkle half of the mix over the sweet potato slices. Place in the dehydrator or oven in dry heat for about 3 hours at 140°F.
- Meanwhile, set up a deep fryer to 275°F. Fry the sweet potatoes in small batches until there are almost no bubbles (make sure the fryer remains at accurate temperature to avoid burning).
- When they are ready, transfer potatoes to a dry paper towel to get rid of excess oil.
- Brush the sweet potatoes with maple syrup and dust the remaining seasoning mix on top before serving.
Note: If the sweet potatoes become soft prior to serving, simply flash fry and brush more maple syrup and seasoning on top.
Carefully place one “egg,” two pieces of sweet potato “bacon,” and one “potato rosti” on a plate and serve with a small ramekin of the berry “ketchup.”