Fennel & Citrus Parfait with Saffron Foam and Black Garlic Dust

Fennel, often relegated to the sidelines as a supporting flavor, takes center stage in this avant-garde dish, where its anise-scented essence is deconstructed and reimagined. Fennel & Citrus Parfait with Saffron Foam and Black Garlic Dust is not just a recipe; it’s an exploration of contrasts—crisp and creamy, sweet and umami, familiar yet entirely unexpected. Each element of this dish plays a role in an intricate balance, transforming the humble fennel bulb into an expression of modern gastronomy.

At the heart of this creation lies caramelized fennel, its natural sugars coaxed into a golden sweetness with olive oil, honey, and a whisper of orange zest. The heat unlocks deeper, almost smoky undertones, while fennel seeds amplify its signature licorice aroma. This warm, fragrant base is then layered with a fennel gel, an ethereal counterpart made by extracting fresh fennel juice and setting it with agar-agar, creating a smooth, almost translucent component that adds an unexpected depth.

To bring an element of luxury, a saffron foam is gently whipped, its golden strands steeped into heavy cream, infusing a floral complexity that melts on the palate. But the real surprise comes in the form of black garlic dust—two simple cloves, aged and fermented until their sharpness dissolves into a deep, molasses-like umami. Dehydrated and blended, this dusting of rich, inky flavor contrasts beautifully with the lightness of the parfait.

Each bite is a revelation: the citrus-kissed fennel, the silkiness of the gel, the airy saffron foam, and the mysterious darkness of black garlic. This dish is not just about flavor—it’s about evoking curiosity, playing with perception, and allowing simple ingredients to tell a new story. Garnished with delicate fennel fronds or edible flowers, it arrives at the table like an edible work of art.

Recipe: Fennel & Citrus Parfait with Saffron Foam and Black Garlic Dust

(Serves 2)

Ingredients

Caramelized Fennel:

• 1 medium fennel bulb, thinly sliced (200g)

• 1 tbsp olive oil (15g)

• 1 tbsp honey (20g)

• Zest of 1 orange

• 1 tbsp orange juice (15g)

• 1 tsp fennel seeds (2g)

• 1 pinch salt

Fennel Gel:

• 100g fresh fennel juice (from blended fennel, strained)

• 1g agar-agar (½ tsp)

• 1 tsp sugar (4g)

• ½ tsp lemon juice (2g)

 

Saffron Foam:

• 100ml heavy cream (100g)

• 1 pinch saffron threads

• 1 tsp honey (7g)

Black Garlic Dust:

• 2 cloves black garlic

• ½ tsp activated charcoal powder (optional, for color)

Instructions

 

1. Caramelize the Fennel:

• Heat olive oil in a pan over medium heat.

• Add sliced fennel, honey, orange zest, orange juice, and fennel seeds.

• Cook until soft and golden, about 10 minutes.

• Season with salt and let cool.

 

2. Prepare the Fennel Gel:

• In a small saucepan, whisk fennel juice, agar-agar, sugar, and lemon juice.

• Bring to a simmer and cook for 1-2 minutes.

• Pour into a flat dish and refrigerate for 30 minutes until set.

• Blend into a smooth gel and transfer to a piping bag.

3. Make the Saffron Foam:

• Warm the cream slightly and steep saffron for 10 minutes.

• Chill completely, then whip to soft peaks.

 

4. Create Black Garlic Dust:

• Dehydrate black garlic cloves at 65°C (150°F) for 2 hours, or dry in a low oven.

• Blend into a fine powder with activated charcoal if using.

5. Assemble the Parfait:

• Layer caramelized fennel at the base of a glass.

• Pipe dots of fennel gel around the sides.

• Spoon saffron foam on top.

• Dust with black garlic powder.

• Garnish with fennel fronds or edible flowers.

This dish embodies the spirit of avant-garde cuisine—challenging expectations, elevating everyday ingredients, and creating an experience that lingers far beyond the last bite. For those willing to experiment, fennel’s transformation from root to revelation is a journey worth taking.