From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1 can evaporated milk (12oz)
8 sheets gelatin
2 cups heavy whipping cream
¼ cup+ 2T rose syrup
6 ounces semi sweet chocolate, coarsely chopped
2 t ground cardamom
Nonstick cooking spray
Bloom gelatin in a large bowl of cold water for 10 minutes. Strain gelatin out of water and squeeze out excess water. Put chocolate and cardamom in a medium, heat safe, work bowl & set aside for later use.
Spray 8, 6oz ramekins with non stick cooking spray. In a medium saucepan, scald the whipping cream, evaporated milk & the rose syrup. Add the bloomed gelatin to the warm cream mixture. Whisk constantly over low heat until the gelatin is completely dissolved. Do not allow the mixture to boil. Pour hot rose/cream/gelatin mixture over the chocolate & cardamom in the bowl. Whisk vigorously until the chocolate is melted & completely incorporated. Pour into prepared ramekins. Refrigerate overnight. To remove run a knife around the edge of the ramekin and invert the ramekin onto dessert plate.
Rose Spheres
1 T calcium chloride
5 cups cold water
1 ½ cups strong brewed black tea
1 cup Monin rose syrup
pinch salt
2 teaspoons sodium alginate
In a large bowl dissolve calcium chloride in cold water. Set aside for later use.
In the jar of a blender combine the rose syrup, tea & sodium alginate. Blend on high until alginate is completely dissolved. Mixture will be frothy. It can be used at this time but pearls will be opaque. If you want a more translucent pearl you will need to wait for froth to dissipate.
Transfer alginate mixture to a squeeze bottle. Drop about 200 pearl sized drops into the calcium chloride bath at a time. Allow the pearls to sit in the bath for 1 minute. In order to strain pearls while retaining bath solution for further use, have another medium bowl at hand. Pour bath & pearls into a strainer positioned over the 2nd bowl. Rinse the pearls under a gentle stream of cold running water. Transfer pearls to a 2nd sieve positioned over a 3rd bowl to drain for later use. Repeat jelling process until all of the alginate mixture is used. Discard bath water when jelling process is complete.
Cardamom Cream
1 cup heavy whipping cream
1 teaspoon ground cardamom
2 T powdered sugar
Beat all ingredients with a hand mixer or in the bowl of a stand mixer until stiff peaks form.
To plate:
Garnish plate with cardamom cream in a desired pattern. Once panna cotta has been removed from the ramekin place it on top of the cardamom cream. Garnish panna cotta and plate with rose spheres.
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