Chapter 83
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Translator: True Detective
Chapter: 83
Chapter Title: Grand Chef Korea - Panna Cotta and Lemon Mousse
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1.
"S-Sorry..."
Yurim, who had returned, bowed her head deeply in apology. We all just looked at her without saying a word.
"It's fine. These things happen."
I patted Yurim's back to comfort her. Truth be told, it wasn't really her fault. She was just unlucky.
'Of course, going out there bragging about her luck and drawing number one was a bit much.'
But pinning all the blame on her felt too harsh.
"Yeah, it's not your fault. Even if someone else had gone, it might've ended up similar... or not, but there's no helping it."
"Probability-wise, it was the same for anyone. But!"
Han Chaeyun suddenly raised her voice, making Yurim tense up.
"If I had gone, it would've been different."
At those words, Yurim's face fell again.
"But! It could've happened. It was a brave choice. Drawing a bad number means you might get blamed like this, but you stepped up!"
But her follow-up made Yurim brighten up again.
"Th-Thank you."
"Yeah. Now let's write up the recipe sheet and get ready to start cooking."
*
"You may begin cooking."
At the judges' words, we sprang into action. The kitchen was so spacious that our paths didn't cross.
Panna cotta wasn't a particularly difficult dessert. But since it needed to chill in the fridge, time was tight.
'Let's get started.'
First, I soaked the gelatin in cold water. It needed five to seven minutes to soften up properly.
I put the prepped double cream, milk, sugar, and star anise in a saucepan over low heat.
I kept the cream-to-milk ratio as even as possible. That way, the texture stayed light and the flavor fresh.
I moderated the sugar to avoid it being too sweet.
In another saucepan, I added water and set it on the gas stove. I placed a stainless steel bowl on top and added finely chopped butter. This was for a bain-marie.
"Heave-ho."
I added eggs and sugar to a bowl and started mixing with the hand mixer.
With that done, the urgent tasks were handled. Now it was time to wait a bit.
'What are the team members up to?'
I glanced at Yurim first. She was meticulously prepping shrimp with her small hands.
She was usually timid, but when cooking, she was more serious and confident than anyone. Probably because she had faith in her skills.
Next was Lee Seohwa. She was roasting peanuts in a pan. The nutty aroma wafting out meant she was heating oil in the adjacent pot.
'Planning to lightly fry some chicken.'
Finally, Han Chaeyun. She was quietly prepping chestnuts.
She spoke casually and friendly to the team, but her hands were surprisingly delicate, and her movements carried an air of elegance.
It reminded me of the nobles from that other world. Even her aura felt oddly similar.
'With the menu she picked this time, her family might be quite prominent.'
"Kang Yerin. Got time to watch others? Focus on your own dish."
Chef Kang Taeyeon appeared out of nowhere, glaring at me sharply.
"Yes. I will."
"...Confident in your dish again?"
"Yes."
Silence followed my curt reply. He stared me down, and I met his gaze without flinching.
"You should go now. I need to focus again."
Bubbles were forming at the edges of the simmering cream. That meant it was ready.
"...Understood. Good luck this time too."
"Yes."
I gave a short reply, took the saucepan off the heat, and removed the star anise. I squeezed the water from the bloomed gelatin and added it in.
Now I stirred slowly to dissolve the gelatin. Once no lumps remained, I poured it into the prepared containers.
Into the fridge it went, and panna cotta was set. With little time left, I cranked the fridge to max cold.
'Next, the mousse.'
One panna cotta felt too sparse and left extra time, so I'd added mousse to the recipe sheet.
I stopped the mixer with the eggs and sugar. Added it to the melted butter and stirred over low heat.
Smooth...
As it thickened into a cream, I took it off the heat. I grated in lemon zest, squeezed in juice from half a lemon.
Then more gelatin. Stirred a bit, then set aside to cool.
Back to the mixer with double cream. It soon whipped into stiff peaks.
"Perfect."
I inverted the bowl; it held firm. Done.
Mixed the whipped cream into the custard. Fridge to set, and mousse was complete.
'Now for the coulis.'
I'd planned citrus coulis, but changed my mind while writing the recipe.
Lemon mousse was already citrusy. So, classic strawberry it was.
'Coulis isn't hard anyway.'
Washed strawberries, hulled them, quartered, into a saucepan.
Sugar, a splash of lemon juice and water. Low heat, slow stir.
Five minutes in, strawberries were nice and soft.
'Good.'
Strain and press through a sieve. Fridge it.
Prep complete. Now it was up to time and the fridge. Magic could speed it, but that'd be unfair.
'If desperate, maybe. But I'd rather not.'
For Grand Chef Korea, I wanted to rely solely on my skills.
'How are the others doing?'
Now with real downtime, I checked on the team.
"Doing okay?"
I headed to Yurim first, the most worrisome. She was simmering her porridge now.
"Well..."
Her ladle slowed. She hesitated, then spoke.
"I'm not sure. It's turning out as I envisioned, but I have no confidence in the flavor..."
"Want me to taste it?"
"Really? If you say it's good, I'll feel better..."
I nodded. Tasting wasn't helping cook.
"Here."
She scooped some into a small plate with a spoon. I examined it.
Pale green mugwort porridge topped with plump red shrimp, garnished with edible flowers like petals in a spring garden.
'Looks perfect. Now taste.'
I took a bite. Soft mugwort aroma filled my mouth, subtle bitterness giving way to sweet shrimp bursting forth. A hint of sea, then savory umami.
"...It's delicious."
"R-Really?"
Yurim's face lit up. She clenched her fists in relief.
"Yeah. Salted and lightly grilled the shrimp?"
"Y-Yes...! How'd you know?"
"Strong flavor. It stands out against the mugwort without overpowering."
"G-Good..."
She sighed, hand on her chest.
"A-Anything else to add?"
"A drop of sesame oil, dash of soy, some perilla seeds. Boosts the aroma."
"Got it. I'll try. Wait...!"
Yurim dashed to the fridge, returning with green juice.
"Angelica welcome drink?"
"Yes...! Try this too...!"
I sipped the chilled juice. Tart, with a lingering bitter herbal note that was oddly fragrant.
'She really knows her stuff.'
Apple vinegar, angelica, lemon juice, honey.
"Wh-What do you think?"
I gave a thumbs up silently. She smiled.
"Finish strong."
"Yes...!"
I waved and approached Han Chaeyun. Skipped Lee Seohwa; she was wok-tossing.
"Everything going well?"
"Oh, unnie..."
She looked utterly deflated, unlike her usual bold, informal self.
"Something wrong?"
"...The dish isn't turning out as planned. It's inspired by fine dining from around the world, and it's tougher than I thought..."
I eyed her ingredients: foie gras, duck, truffles.
"I'd love to help, but I've never handled foie gras or truffles, so..."
"Yeah, fair. I'll figure it out."
"Fighting."
"Yeah..."
I waved and returned to my station. No experience meant no advice.
'She'll pull through.'
All I could do was pray.
'Time to plate mine.'
I boiled hot water. Once hot enough, off heat, poured into a large bowl.
Out came the panna cotta. Max chill had set it perfectly.
Thin knife around the edges. Dipped container briefly in hot water.
Key: seconds only, or cream melts.
Plate over, invert. Tap bottom, gentle shake...
"Perfect."
Panna cotta centered. Poured chilled coulis on top.
Red sauce flowed smoothly, pooling naturally. Berries and kiwi around for plating.
Finally, quenelle of lemon mousse alongside with a spoon.
"Done."
All set. Now, just the judges' evaluation.