Arugula Terrine Recipe

Mix Ingredients (two servings)
- 2 cups fresh arugula
- 2/3 cup water
- 1 small shallot
- salt

Arugula Terrine Ingredients
- 200 g (7 oz) arugula mix
- 3.2 g Agar Agar
- 2 diced tomatoes
- parsley
- salt and olive oil

Preparation
Blend arugula, peeled shallot and water in a blender to obtain a very smooth liquid. Try it and add salt and pepper to taste.
Put the liquefied arugula in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities. Fill a flat square or rectangular container with the hot agar mix creating a layer of about 13 mm (half inch) thick. Let it cool down on the counter or in the fridge as long as the container can be completely horizontal so your terrine has a consistent thickness. It should set in about an hour.
Once the terrine is set, cut it in squares of 10 inch (change this slightly based on the dimensions of the container you used). Condiment the diced tomatoes with salt and olive oil and place over the terrine. Sprinkle chopped parsley on top.

Mozzarella Balloon

Ingredients for Mozzarella Balloons
- 200 g Fresh Mozzarella (4 servings)
- 10 roasted garlic cloves
- balsamic vinegar reduction
- 12 peeled pearl tomatoes
- thinly sliced basil
- olive oil
- salt and pepper
- olive oil powder

Preparation

If the garlic cloves are not already roasted, wrapped them in aluminum foil with a few drops of olive oil and place them in the oven for 25 min at 200 ˚C (400 ˚F). Smash them and place them in the ISI Whip featured with the straight nozzle and charge it.
If the pearl tomatoes are not peeled yet, remove the stem and carefully make a couple of cuts to the skin originating from the end where you removed the stem. Place them in boiling water for 10 to 15 seconds and transfer them to a recipient with ice cold water. Wait for a couple of minutes and then you should be able to peel the skin very easily.
Boil 3 or 4 cups of water and set it aside in a container in which you can immerse the mozzarella pieces for each balloon without touching each other.  Cut the mozzarella in pieces of 50 g (usually about half a mozzarella ball). Place them in the hot water to get them really soft and pliable. It may take about 5 to 10 minutes.
You are now ready to make the mozzarella balloons. Remove one piece of hot mozzarella from the hot water; it should be hot and pliable, like bubble gum. Knead it for 30 seconds to cool it down a little and then put it over the ISI Whip straight nozzle. Make sure the cheese is in one solid piece and does not have fold lines that are not completely fused together.  Hold it tightly around the tip of the nose with your thumb and index fingers around it. Slowly start inflating it until desired size. Tight the bottom by squeezing the mozzarella with your two fingers as you slide the balloon out of the nozzle. Make sure the balloons don’t touch each other or they will stick.
Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
Place three peeled pearl tomatoes on each plate. Season with olive oil, fresh pepper, salt and top with finely sliced basil. Set one mozzarella balloon next to the tomatoes, add salt and drizzle with balsamic vinegar reduction.
Finally, add a spoon of olive oil powder. The olive oil powder is a perfect complement to this dish. Don't skip this step!



 

 

Parmesan ice cream with Prosciutto

This Parmesan ice cream is quite heavy so you’ll only need a small amount per dish. It can be added to many dishes but to compensate its heaviness I recommend you add some steamed or grilled veggies, fresh salad or fruit to obtain a more balanced dish.
Ingredients for Parmesan Ice Cream
- 1 cup Parmesan cheese
- 3 cups skim milk
- 3 egg yolks
- 1 pinch of salt
- 2 cups heavy cream
- 7 g (¼ oz) unflavored gelatin

Ingredients for Parmesan Prosciutto dish
-  3 slices of Prosciutto per serving
-  10 capers per serving
-  Your favorite fresh greens for salad
-  Olive oil and balsamic vinegar for dressing
- Shredded Parmesan cheese
Parmesan Ice Cream Preparation
1- Soak the Parmesan cheese with 1 cup of milk for 1 hour.
2- Heat the remaining milk in a pot and when the milk reaches the boiling point, add the soaked Parmesan cheese and the milk. With a wooden spoon, stir to keep the cheese from sticking to the bottom of the pot. Simmer for 2 minutes.
3- Line a fine strainer with cheesecloth and place it over a crockery bowl. Pour the contents of the pot through the strainer and let stand for 1 hour to drain completely.
4- Discard the gummy residue of the cheese remaining in the strainer and check that the liquid in the bowl has no grains in it. If it does, pass it through a fine sieve one more time.
5- Prepare a custard cream using this liquid, 3 egg yolks and salt. (see steps 6 to 9)
6- In a saucepan heat the Parmesan liquid and cream until it reaches boiling point while stirring.
7- Whisk the egg yolks and salt in a separate bowl while you are heating the Parmesan liquid until they are pale yellow. Pour very slowly one cup of the hot liquid into the egg yolks while you whisk. Then, pour the mixture back into the sauce pan while continually stirring the mixture. Make sure you pour very slowly and always whisk so that the eggs don't cook.
8- Cook the mixture over medium heat until it thickens slightly and coats the back of a wooden spoon. Stir constantly and do not allow to boil, or the mixture will curdle. It should take around 5 or fewer minutes to thicken.
9- Strain the Parmesan custard into a clean bowl.
10- Let the custard cool down to room temperature stirring occasionally.
11- Unless you have a professional ice cream maker, it is usually better to cool down the mixture in the fridge for several hours or overnight.
12- Add the unflavored gelatin to ¼ cup of the custard then gently heat it until the gelatin is dissolved. Add to the remaining mixture.
13- Prepare the ice cream following your ice cream maker’s directions.
Parmesan Ice Cream with Prosciutto Preparation
1- For the Parmesan tuilles: heat a non-stick pan over medium-high heat. Once the pan is hot, sprinkle some shredded parmesan cheese in an area of 5 cm by 5 cm (2 in by 2 in). Make sure you leave holes, all the shreds are touching each other and you have some nice long single shreds on the edges. Wait for a couple of minutes or until the bottom of the cheese has a dark gold color. Using a spatula, carefully flip the cheese tuille. Most likely, the tuille will get wrinkled in the process so make sure you straight it again with the help of another spatula or spoon. Wait until the other side gets a dark gold color, remove it with a spatula and place it on a paper towel until it gets cold. Repeat the process for each serving. Once the tuilles are cold, serve soon or store in a dry place so they keep their crispiness.
2- For the fried capers: heat a pan at high heat with a few drops of olive oil. Dry the capers with paper towels and place them in the pan once it is hot. Fry for a few minutes until they start getting a light brown color. Remove them from the pan and place them on a paper towel to remove the excess of oil. Serve soon or they will get mushy.
3- Prepare the greens with just some olive oil, balsamic vinegar and salt. A simple and light dressing is better in this case to compensate for the richness of the Parmesan ice cream.
4- Now you are ready to plate. Place some salad on each plate, 3 slices of Prosciutto, a small spoon of Parmesan Ice cream on top, a Parmesan tuille on the ice cream and finally sprinkle a few fried capers on the plate.
Serving suggestions
- Serve as cheese course
- Serve with dates, figs and/or walnuts

Oil Crumbs

Ingredients
- 80 g (2.8 oz) olive oil, almond oil, walnut oil or your favorite oil
- 25 g (0.9 oz) Tapioca Maltodextrin
- 3 g salt (only if you use olive oil)

Preparation

1- Whisk together the olive oil, Maltodextrin and salt in a bowl until individual crumbs begin to appear.
2- Heat the crumbs in a saucepan until they begin to take a round shape and are crunchy on the outside.
3- Reserve in a sealed container until needed.

Serving Suggestions

- Add it to any dish that goes well with olive oil. Just make sure it doesn’t get in contact with liquid or the crumbs will start melting before you can serve them.
- Substitute walnuts or almonds when plating by using the corresponding oil crumbs.

Mango Croquant

Ingredients for Mango Croquant
- 400 g (14 oz) mango pulp
- 54 g (1.9 oz) caster sugar
- 66 g (2.3 oz) Isomalt
- 15 g (0.53 oz) glucose
Other Ingredients
- Coconut Foam
- Basil leaves

Preparation

1- In a small double boiler, heat water until it reaches 80 °C (176 °F) and maintain it at this temperature. If you don’t have a double boiler just use a medium and small saucepan, heat water in the medium pan and place the small one inside. If you are lucky enough to have a Thermomix, use that!
2- Blend the mango pulp, Isomalt, glucose and caster sugar in the double boiler using an immersion blender for 5 minutes.
3- Pass the mix through a fine sieve and store it in the fridge in a sealed container overnight or for 12 hours.
4- Put the stencil with triangle shapes on silicon mat that fits your dehydrator. Secure it to the counter using some scotch tape.
5- Using a spatula, spread the mango mix over the stencil removing any excess.
6- Carefully lift the stencil.
7- Place the silicon mat in the dehydrator at 50 °C (122 °F) and wait for 48 hours.
8- Use immediately or store in a sealed container with silica gel.
Assemble and Serve
1- Place 4 Mango Croquant triangles next to each other on a plate with the first triangle facing in the opposite direction of the next three. From left to right, the first triangle should have a tip pointing to the left and the rest of the triangles should have a tip pointing to the right.
2- On the 3 right triangles, place small dollops of coconut foam of about 1.5 cm (~ over ½ in) high until you cover the whole surface.
3- Lift the first triangle on the left with your fingers and the help of a spatula until it reaches a vertical position with the side on the plate. Keep holding it with your left hand.
4- Quickly lift the second Mango Croquant triangle and press the foam side lightly to the first triangle until it stays in its place without you holding it.
5- Now lift the third Mango Croquant triangle and repeat the previous process. You should now have 3 layers of Mango Croquant separated by a layer of coconut foam.
6- Repeat procedure with fourth Mango Croquant triangle.
6- Garnish with basil.

Liquid Popcorn with Caramel Froth

The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best served warm in a shot glass.

Liquid Popcorn Ingredients

- 35 g (1.2 oz) canola oil
- 150 g (5.3 oz) popcorn kernels
- 7 g (0.25 oz) kosher salt
- 90 g (3.2 oz) butter
- 75 g (2.6 oz) sugar
- 750 g (1lb 10.5 oz) water

Caramel Froth Ingredients

- 250 g (8.8 oz) sugar
- 200 g (7.1 oz) water
- 75 g (2.6 oz) simple syrup
- 5 g (0.18 oz) soy lecithin powder

Preparation

Liquid Popcorn

1- In large pot heat oil until lightly smoking.
2- Add popcorn kernels and cover pot.
3- Shake pot constantly while kernels pop.
4- Remove pot from heat when kernels stop popping.
5- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water.
6- Bring to simmer over medium heat and simmer for 5 min.
7- Strain through china cap strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels.
8- Transfer liquid to blender and blend on high speed for 3 min or until smooth.
9- Strain through chinois. Keep warm.

Caramel Froth

1- In small saucepan, heat sugar and 75 g (2.6 oz) of water over medium heat to 171 °C (340 °F).
2- Remove from heat.
3- Immediately add remaining 125 g (4.4 oz) water and simple syrup. TAKE CARE as mixture will bubble and splatter.
4- Whisk until dissolved.
5- Pour into tall, narrow container and let cool to warm.
6- Add lecithin and blend with immersion blender incorporating air until frothy.

Assemble and serve

1- Pour warm popcorn broth into tall shot glasses, filling them half full.
2- Spoon caramel froth over broth to fill glasses three-fourths full.

Strawberry Salmorejo with Olive Oil Caviar

Ingredients for Strawberry Salmorejo (4 servings)
- 100 g (3.5 oz) red bell pepper
- 300 g  (10.6 oz) strawberries
- 100 g (3.5 oz) forest strawberries (replace with strawberries if not available)
- 1/5 garlic clove, peeled
- 120 ml (4.1 oz) extra virgin olive oil
- 100 ml (3.4 oz) mineral water
- 1/2 tsp salt
- 10 ml (0.34 oz) Sherry Vinegar
- Powdered freeze-dried strawberries

Ingredients for Brunoise of strawberry, bell pepper and basil
- 1/2 handful of basil leaves
- 75 ml (2.5 oz) extra virgin olive oil
- 25 g (0.9 oz) strawberries cut in cubes
- 15 g (0.53 oz) peeled red bell pepper cut in cubes
- 5 g (0.18 oz) of finely chopped onions
- Salt
 Other Ingredients
- 4 asparagus ribbons (cut them thin lengthwise with vegetable peeler or mandolin)
- 4 tbsp Caviaroli olive oil caviar
- Croutons
- Salt flakes

Preparation

Strawberry Salmorejo

1- Wash the strawberries, cut them in quarters and place them in the fridge in a covered container for 24 hours.
2- Process strawberries with the rest of the ingredients in a food processor until smooth.
3- Pass mixture through a fine sieve.
4- Add vinegar and salt if necessary and keep in the fridge until serving. It needs to be really cold before serving so allow for a few hours in the fridge before serving.

Brunoise

1- Process the basil with the olive oil until smooth.
2- Mix the basil oil with the rest of the ingredients and reserve.

Assemble and Serve

1- In the bottom of a glass, place a base of the strawberry brunoise making sure you do not touch the sides of the glass.
2- Taking the same care, cover with strawberry salmorejo.
3- Finish with a ribbon of asparagus, a spoon of Caviaroli olive oil caviar, croutons and a pinch of salt flakes.
4- Serve immediately before it gets warm.