Hot Goat cheese Sphere

Ingredients

• 50g soft goat cheese
• 2 tbsp milk
• 1/2 tsp calcium lactate
• 500 ml water
• 2g sodium alginate

Steps

1. make the Sodium alginate bath by combining water with aginate using an immersion blender. let rest for 15-20 mins to allow bubbles to form 2. in small bowl mix goat cheese, milk, and Calcium Lactate until smooth 3. using a table spoon, spoon goat cheese mixture into alginate bath and let stand for 3-4 minutes 4. remove sphere from bath and rinse in water 5. use a torch to heat the sphere to melt the cheese

 

 

Dragon Fruit Ravioli

Ingredients

• 2 dragon fruit
• Water
• 5g Sugar
• 1.3g sodium citrate
• 1.8g Sodium Alginate
• 5g calcium chloride or calcium lactate
• 35oz Water

Steps

1. take the flesh of 2 dragon fruits and puree then strain. measure 8.8 oz of juice and add water to taste. and 5 grams sugar and add 1.3 grams sodium citrate. then blend 1.8 grams of sodium alginate into mixture. next take 35 ounces of water and add 5g calcium salt and mix

lastly spoon dragon fruit mixture into calcic bath

 

 

Egg Nog

Ingredients

• 1 egg
• 1 tablespoon sugar
• 2 tablespoons brandy
• 2 tablespoons dark rum
• 1/2 cup + 2/3 cup milk
• 2?3 cup water
• 1 tablespoon nutmeg or cinnamon

Additives

• Soy Lecithin 1 sachet (2 g)

Steps

1. In a shaker, add the egg, brandy, rum and sugar and shake well.
2. Pour into a glass, cup or mug and add the milk. Reserve.
3. In a bowl, add 2/3 cup of water, 2/3 cup of milk, 1 tablespoon nutmeg or cinnamon and the soy lecithin.
4. Using a hand blender or an eggbeater, produce a good quantity of foam.
5. Spoon foam on top of the egg nog.

 

Coconut air

Ingredients

• Water 80ml
• Sugar 20 grams
• Star anise 2
• Vanilla pod, split 1
• Coconut cream 50ml
• Lecithin 1 gram

Steps

Make a sugar syrup by heating the water with the sugar, star anise and vanilla. Cool down then add the coconut and the lecithin. Foam with a stick blender. Served with chilled rhubarb soup with rosewater spheres.

 

 

Raspberry Ravioles

Ingredients

• 2 cups water
• 1 3/4 cups raspberries
• 1 tablespoon sugar

Additives

• Calcium salts 1/2 tsp
• Sodium alginate 1 sachet (2 g)

Steps

DIRECTIONS
1. Using a hand blender or an eggbeater, dissolve the sodium alginate in 2 cups of water. Refrigerate for 15 minutes.
2. Puree the raspberries and sugar with the calcium lactate in a blender.
3. Using a measuring spoon, delicately deposit small quantities of this raspberry puree into the sodium alginate bath. Set aside for 3 minutes.
4. Pick up the ravioles with a pierced spoon and rinse them in a water bowl.

 

Frozen Chocolate Wind

Ingredients

• 85 g dark chocolate
• 1 cup water

Additives

• Soy Lecithin 1 sachet (2 g)

Steps

1. Mix and bring to a boil the chocolate and water. Refrigerate for 10 minutes.
2. Dissolve the soy lecithin into the preparation with a hand blender or an eggbeater and produce a good quantity of foam.
3. Spoon the foam into another bowl and mix the preparation again if necessary to get the maximum amount of foam out of it.
4. Put the foam in the freezer for an hour.

 

Mojito

Ingredients

• 1 1/2 oz (45 ml) white rum
• 1/4 cup (60 ml) club soda
• 12 leaves of fresh mint
• a dash of lime juice
• 2 cups (450 ml) water

Additives

• Calcium salts 1/4 tsp (1.25 ml)
• Sodium alginate 1 sachet

Steps

1. In a mixing glass, put calcium lactate, sugar, lime wedges and mint leaves.
2. Mix and crush using a pestle.
3. Add white rum and soda club. Mix.
4. Put small mint leaves in small round molds.
5. Filter mix and fill up molds with it. Freeze.
6. In a bowl, dissolve the sodium alginate in 2 cups of water with a hand blender or an eggbeater. Set aside 15 min.
7. Unmold the ice pieces in this sodium alginate bath and set aside 3 min.
8. Pick up the ravioles thus formed with a pierced spoon and rinse them in a water bowl.
9. Put each raviole in a tasting spoon.