Fried Crispy Brain with Marrow Cream

Total Time:
1 hr 45 min
Prep:
20 min
Inactive:
45 min
Cook:
40 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • Funnel Cake:
  • 12 cups (3 quarts) vegetable oil, for frying
  • 1/4 cup sugar
  • 3 large eggs
  • 2 cups milk
  • 3 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • Pomegranate Glaze:
  • 4 cups (1 quart) pomegranate juice
  • 1 cinnamon stick
  • Zest of 1 orange
  • 1 vanilla bean, split and scraped
  • Walnut Cream:
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, split and scraped
  • 4 ounces egg yolks
  • Splash of cognac, as needed
  • 1/4 cup crushed toasted walnuts
Directions
  • Special equipment: a deep-fry thermometer, a piping bag and a round ladle

  • For the funnel cake: Pour the oil in a heavy stockpot and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F.

  • Meanwhile, in the bowl of a stand mixer or with a handheld electric mixer, beat the sugar and eggs together. With the mixer on low, add the milk slowly and mix to combine. Add the flour, baking powder and salt and beat until smooth. Pour the batter into a piping bag.

  • Slightly submerge a round ladle in the hot oil and pipe the batter into the ladle (this will create the round look of the brain). Cook until slightly brown, 3 to 4 minutes, then transfer to a paper towel to drain. Continue with the remaining batter.

  • For the pomegranate glaze: Put the pomegranate juice, cinnamon stick, orange zest and vanilla in a saucepan and bring to a boil. Lower the heat and cook at a slow boil until reduced by one-third, 12 to 14 minutes. Strain and let cool.

  • For the walnut cream: Bring the cream, sugar and vanilla to a boil in a saucepan. Add the egg yolks and cook, whisking, until slightly thickened. Add a splash of cognac to taste. Strain the mixture into a bowl and cool in an ice bath. Stir the crushed walnuts into the cooled cream.

  • To assemble, glaze the warm funnel cakes with the pomegranate glaze and serve on top of the walnut cream.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

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