Mint Yoghurt

Ingredients

• high calcium plain yoghurt
• fresh chopped mint

Additives

• Sodium alginate 2g

Steps

Mix chopped mint and yoghurt
Prepare alginate bath by dissolving the sodium alginate in 2 cups of water with a hand blender. Set aside.
Make yoghurt spheres in alginate bath. Rince spheres in a bowl of water.

 

Strawberry spaghetti with Passoa foam

Ingredients

• strawberry 100g
• sugar syrup 30 ml
• passoa 120 ml
• cold water 500 ml

Steps

Mix strawberry with sugar syrup a hand blender add Agar-agar Bring it to the boil, stirring constantly with a beater Fill the syringe with the preparation and connect the rubber hose to it. Disconnect the tube from the syringe and place the tube in the iced water. Let it rest for 5 minutes. Mix Passoa with Soy Lecithin

 

 

Whisky Caviar

Ingredients

• 500 ml water
• 80 ml whisky
• 100ml coca cola
• 30 ml water

Additives

• Calcium salts 2,5g
• Sodium alginate 2g

Steps

Mix sodium alginate in the water. Mix with Whisky coca cola a hand blender . Mix Calcium salts in the water. Fill a pipette with the syrup mix and dribble syrup into the calcium lactate bath.

 

 

Basil Mule

Ingredients

• 2oz. Vodka
• 1/2oz. Fresh lime juice
• 1/4oz. Agave nectar
• 3oz. Ginger beer
• Basil leaf

Additives

• Calcium salts 1 gm
• Sodium alginate 2 gm

Steps

1. In a pint glass muddle half a lime, 2 large basil leaves and agave nectar add ice and vodka (shake) strain into glass bowl and add ginger beer. 2. Add calcium salts into mix, let stand in the fridge for 20 mins. then freeze. 3. Make sodium alginate bath by blending 5g of sodium alginate into one litre of cold water. My preferred way of doing this is with an immersion blender (hand blender) in a plastic rectangular tub where the liquid will sit about 10cm deep (but you could blend in a food processor or similar).

Sprinkle the sodium alginate into the water and moving the blender around blend for about 2 minuits until you have a nice smooth solution. Let this solution settle in the fridge for at least 30 minuits to allow air to escape from the solution (it will appear clearer when settled).

Deep-Fried Ricotta Puffs

Ingredients

1 can of coconut milk
1/2tsp coconut Vinegar
1/2 tbsp. Sugar
2/3tsp salt
1/4 cup all purpose flour
1/4 cup cornflour
3tbsp chickpea flour
1tsp baking powder
1/2tsp salt
1/2tsp ener-g whisked with 5tbsp water

Additives

• Agar-agar 5 tsps

Steps

Heat the coconut milk in a small saucepan over medium-low heat. Whisk until well-emulsified. Add in the vinegar, sugar, salt and agar and whisk continuously for five minutes. Increase the heat to medium and continue to whisk for five minutes more. By this time, it should be coming to a small boil. Continue to whisk at a small boil for about two minutes more and then remove from the heat. Pour the mixture into a shallow glass pyrex dish, cover with saran wrap, and place in the refrigerator overnight to gel. Scrape the gelled mixture into a food processor and blend until it resembles a ricotta texture. Roll into golfball sized balls and place back into the refrigerator. When you are ready to fry, combine the flours, baking powder and salt in a bowl. In another bowl, place the Ener-G/water mixture. Heat plenty of oil in a small saucepan over medium high heat. Test the oil's readiness by inserting a wooden spoon into it—if bubbles form around the spoon immediately, you are ready to fry. Dip the ricotta into the Ener-G mixture, then coat with the flour mixture. Slowly slide it into the oil and fry for about a minute and a half, in batches of two or three pieces. Remove and place on paper towels to drain. Serve immediately with the marinara sauce.

 

 

sweet carrot sphere

Ingredients

5 medium sized peeled carrots
1 onion
1 garlic clove, roughly chopped
3oz yuzu juice
3oz white wine
50/50 mix of water and orange juice to cover
500g water

Additives

• 3 g Calcium salts
• 2.5g Sodium alginate

Steps

Take 5 medium sized peeled carrots and one onion and one clove of garlic rough chop. Saute until onions are translusent and garlic is fragrant. Deglaze with 3 oz of yuzu juice and 3 oz of white wine. Reduce to sec. And a 50/50 mixture of water and orange juice enough to cover everything by 1 inch. Cook until carrots are tender and purree in blender. Then chill mixture. Mix 2.5 grams of sodium alginate into 500 grams of water with emersion blender allow mixture to rest in fridge for about 12 hrs to eliminate air bubbles. Mix 3 grams calcium lactate into chilled carrot purree. Drop carrot mixture into alginate bath using a spoon or measuring cup if u want caviar use a squeeze bottle with a very small tip or a syringe. Allow to "cook" for 2.5-3 mins. Using a slotted spoon remove and place in a water bath to rinse.

 

 

Blue Spiral

Ingredients

• 150 g sweet condensed milk
• 30 cl coconut milk
• 30 gr shredded coconut
• 20 cl (6 1/2 oz) curacao

Additives

• Carrageenan 5 gr
• Carrageenan 4 gr

Steps

For the coconut pudding:
In a pan, heat coconut milk and sweet condensed milk together. Add 5 gr carrageenan (iota) while stirring gently. When almost boiling, add shredded coconut. Take off the heat and pour in silicon molds. Let set for 20 minutes before storing in fridge.
For the blue spaghettis:
In a pan, heat curacao (blue citrus liqueur). Add 4 gr carrageenan while stirring gently. When almost boiling, put heat on low. Secure a silicone tube on a food syringe and fill the tube with curacao directly from the pan. Put the filled tube in a bowl of cold water (by holding the 2 ends) and let sit for 3 minutes. Secure the tube on the air-filled syringe and use it to extract the blue spaghetti from the tube. Repeat to make other spaghettis.Unmold coconut puddings and roll blue spaghettis around to serve.