Documente Academic
Documente Profesional
Documente Cultură
html
Hot Maple Ice Cream
Not only is it an ice cream that doesnt melt in warm temperatures. It actually uses heat to
come together to form a scoop of ice cream. Its a fun reverse temperature change. And
all because of a little substance called methylcellulose.
https://www.howtocookthat.net/public_html/molecular-gastronomy-custard-raviolispherical-recipe/
Remove from the alginate bath and place in a bowl of water to rinse. Before serving put
sphericals in a bowl of hot water to heat the custard.
Serve with a circle of sponge cake, chopped strawberries and a sprinkle of rosemary.
Because the alginate gel is heat stable you can try baking it inside cakes I experimented
with this but found that they tended to burst during cooking.
https://www.howtocookthat.net/public_html/molecular-gastronomy-cookingchocolate-spherical-recipe/
Yoghurt Sphericals Recipe
Ingredients:
Alginate Bath: 2 g (0.07 ounces) sodium alginate*
500ml distilled water
*sodium alginate is available in molecular gastronomy kits which are available here:
Molecular Gastronomy Kits
this one posts to australia too:Molecular Gastronomy Starter Kit with Tools
Filling: high calcium plain yoghurt
freshly chopped mint
Make your sodium alginate bath by mixing in a blender until fully dispersed, place in the
fridge overnight. There are small amounts of calcium in tap water so it does need to be
distilled water look in the ironing section of the store).
Mix the mint and yoghurt together. Using a round measuring spoon get a scoop of
yoghurt, wipe the bottom of the spoon clean, place the bottom of the spoon in the bath
and then tip the yoghurt in. Leave for a few minutes, stirring occasionally. Stirring
allows the gel to form evenly on all sides which helps avoid holes. Remove the
sphericals from the alginate bath and place in a bowl of water to rinse.
There are not many dessert spherical recipes out there, most websites simply seem to
repeat a previous one.
After some experimenting I finally had success with these chocolate sphericals. Pictured
above with raspberry gel, choc brownie and frozen vanilla air.
Chocolate Spherical Recipe
Calcium Bath: 1L (0.26 gallons) water and 8g (0.28 ounces) calcium lactate
Filling: 250ml water small pinch sodium bicarb 1.8 g (0.06 ounces) Sodium Alginate 250
g (8.82 ounces) dark chocolate
Blend water and sodium citrate in a large bowl. Add the sodium alginate and blend again.
Put in a saucepan and heat without boiling. Break the chocolate into a bowl and pour the
sodium alginate mixture over the chocolate. Allow to sit and then whisk together the
chocolate and liquid.
Place spoonfuls into the calcium bath and allow to sit for 10 minutes. Remove and rinse
in water bath.
Unexpectedly the encasing alginate gel is heat stable, so they can be coated in batter and
fried. This tastes good but looses the elegant look.
resulting chocolate custard was delicious but would not gel. I added some water (thinking
that perhaps the fat content was too high and the calcium could not leach out of the
mixture) and a sprinkle of citric acid. This enabled enough of a gel to form that I could
put the sphericals in water to rinse but when I tried to plate it would form a tiny tear and
spill.
http://www.cookistry.com/2012/03/frozen-chocolate-wind-molecular.html
Put the foam into the freezer for at least an hour before you serve.
http://natureinsider.com/en/2011/03/molecule-r-the-reconstructedsmoothie/
molecular gastronomy smoothie
1 banana
1/3 cup frozen raspberries
2 cup coconut milk
1 cup water
2 teaspoons a sweetener of your choice
1/4 vanilla bean
2 slices of pineapple
1 package Molecule-R agar-agar
1 package Molecule-R soy lecithin
Instructions:
1. Blend the banana, raspberries, 1 cup milk, the sweetener and the vanilla in the blender.
2. Mix the agar-agar with the water and bring it to a boil.
3. Add the water-agar mixture to the smoothie and blend again.
4. Pour in small molds and put in the fridge for 30 minutes 1 hour.
5. Mix the soy lecithin with the other cup of coconut milk and using a hand blender make
a good quality foam.
For assembling:
1. Cut the pineapple into slices.
2. Remove the smoothie from the molds.
3. Arrange everything in cups or in small plates.
4. Serve and enjoy!
http://www.moleculargastronomynetwork.com/303-recipes/VegeterianChocolate-Mousse.html
Vegeterian Chocolate Mousse
Ingredients
Additives
Soy Lecithin 2g
Xanthan Gum 2g
Steps
First off melt the chocolate in a glass bowl over a pan of simmering water. Meanwhile in
a separate saucepan combine the water, sugar and coco powder and bring to a simmer
whilst whisking.
Next stir the hot sugar and coco mixture into the melted chocolate. Mix well for a minute
or two, and then stir in the smoked brandy.
Set the chocolate mixture to one side to cool completely. Once cooled blend in the
Lecithin and Xanthan gum with a hand blender. Now set the mix to one side to sit
covered overnight (12-24 hours).
After it has been sat overnight you are ready to foam the mixture. First give the mix a
good stir to loosen it up a little (it will be quite thick). Next spoon the mixture into a
liter cream whipper and charge with one bulb of Nitrous Oxide.
Shake the whipper vigorously for around 30 seconds, then when youre ready to serve
invert the whipper to dispense your chocolate mousse (if you want a more aerated mousse
use an additional bulb of nitrous but I prefer the texture with just one).
http://www.moleculargastronomynetwork.com/267-recipes/Flash-frozenMango-Espuma.html
Flash frozen Mango Espuma
Ingredients
Additives
Liquid Nitrogen 2 lt
Steps
prepare mango mousse: 1. soak the gelatin in cold water 2. puree mango very well with
blender 3. add, sugar, orange juice, blend very well 4. strain it in superbag 5. lightly
warm to 200 ml of the puree to 40C, add gelatin 6.mix in the rest of the puree 7. lightly
beat the egg whites & carefully fold in puree 8. add the cream and mix it carefully 9. fill
the iSi Whip max. with the mixture 10. screw in 2 iSi original cream charger 11. shake
vigorously 12. keep cold for 4-6 hours Flash frozen Mango Espuma 1. dispense the
mixture into a spoon 2. then into the liquid nitrogen 3. turn it so that each side is in
contact with the nitrogen for 3-4 seconds 4. Before serve the mango espuma, check if not
too hard & cold
http://www.moleculargastronomynetwork.com/263-recipes/CoconutPannacotta-Blueberry-Caviar.html
Coconut Pannacotta, Blueberry Caviar
Ingredients
Milk
Double Cream
Coconut Milk
Coconut Flakes
Caster sugar
Blueberries
Lemon Juice
Water
Vanilla pod
Additives
Steps
Heat up the Milk, cream and coconut milk with the caster sugar, vanilla pod (split and
seeded) and grated coconut. Bring to the boil then whisk in the agar agar, boil for 2
minutes then bring off the heat, set in a dariole mould, use warm water and bash
repeatedly to get it out ;) Literally the more force and anger the faster it will come out!
For the Blueberry sphericiation, make a calcium bath (1:100) and then boil blueberries in
a small amount of water breaking them up with a whisk, add a few tsp of caster sugar and
a small amount of lemon juice to taste, push this mix through a fine chinois, then whisk
in the sodium alginate when mix is about 40 celcius as I find this helps incorporate the
alginate better, leave to one side for airbubbles to dissipate. Then slowely drip through
the water bath leaving them for 30 seconds (I find if you use a tall bath you get better
caviar as it has further to fall spinning giving them a more uniform shape.
http://www.moleculargastronomynetwork.com/266recipes/Flash-frozen-fresh-Ice-Cream.html
Additives
Liquid Nitrogen 2 lt
Steps
1. make sure the sugar is dissolved in the cream base 2. pour the cream base into a large
metal bowl 3. add 2 liters of liquid nitrogen, stir vigorously, there will be lots of fog 4.
when cream has thickened, add jam 5. continue to stir until the nitrogen has evaporated