From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
Gel Ingredients:
1 sheet gelatin
1T+1 ½ t (¼ oz/9grams) agar powder
2 cups strong brewed chai tea
2 cups Korean Citron Tea
2 Tablespoons glycerine
½ – ¾ cup fresh squeezed lemon juice
Meringue Ingredients:
1 cup strong brewed chai tea
1 ½ cup sugar
1 t cream of tartar
½ cup dried, pasteurized egg white powder
24 ginger snap cookies
Bloom gelatin in a small bowl of cold water for 10 minutes. Strain gelatin out of water and squeeze out excess water. Set aside for later use.
In a medium saucepan bring the citron tea, 2 cups chai tea, glycerin, and agar to a boil. Simmer on low for about 2 minutes, until agar is completely dissolved. Position a sieve over a 4 cup liquid measuring cup. Pour citron mixture through the sieve. Press solids to release all liquid. Discard solids. Add enough of the fresh lemon juice to the citron/agar liquid to bring it up to 4 cups. Stir well. Divide agar mixture evenly among 24 mini-muffin cups. Allow mixture to firm up at room temperature. Preheat oven to 400°F.
Meanwhile, in a large bowl, dissolve the sugar in the 1 cup of chai tea. Add the cream of tartar and the egg white powder and beat on high speed until you have stiff peaks. Scrape down sides of bowl to insure complete incorporation. Once citron jell is firm remove each one from the muffin pans. Line a jelly roll pan with a silpat. Evenly space 24 gingersnap cookies on silpat. Place citron jelly, inverted, in the center of each cookie. Completely cover the gel with the meringue mixture using an offset spatula. Bake for 7 minutes, or until meringue is lightly browned. Serve immediately.
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