From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada 200 g. Callebaut PRA Praline Paste 50% 42 g. Tapioca Maltodextrin In a food processor, blend the two ingredients together until a fine dust is achieved, about 1-2 minutes. Pass through a sieve, if necessary. Store [...]
Posts Tagged ‘Molecular Gastronomy’
Nick’s Goat Cheese Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 1 quart goat’s milk (avoid ‘ultra’-pasteurized) 1/4 cup freshly squeezed and strained lemon juice 1 Meyer lemon Honey Lavender flowers Procedure: 1. Slowl[...]
Banana Cotta Split Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: Banana panna cotta (click here) Peanut Butter powder (recipe above) Chocolate Chantilly (recipe above) Procedure: Arrange rectangle of Banana cotta on plate Spoon a teasp[...]
Banana Panna Cotta Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 1 cup whole milk ½ cup sugar zest of one lime, grated ¼ tsp kosher salt 2 1/2 cups heavy cream 1/2 cup of pureed banana (about 1 ripe banana) 4 sheets gelatin Procedu[...]
Peanut Butter Powder Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 80 g Nutella or creamy peanut butter 20 g tapioca maltodextrin Put Nutella and tapioca maltodextrin in food processor and blitz until a powder forms. This can be used a[...]
Herve This’ Chocolate Chantilly Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 350 g dark chocolate chopped as fine as possible 270 g cold water water ice Procedure: Prepare bath with equal parts ice and water in large mixing bowl Bring 270 g water [...]
Spherical Passionfruit Ravioli Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: Sphere gel 250 g water 2 g sodium alginate 250 g passionfruit purée Setting bath 1000 g water 5 g calcium chloride Procedure: Blend 1000 g of water with calcium chloride[...]
October 9th, 2009 - 5:08 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Lime Mint Dessert Foam
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 – 12 ounce container frozen limeade 1 cup packed fresh mint leaves 1 teaspoon xanthan gum 2 teaspoons versawhip In a small saucepan, bring drink concentrate to a simmer. Remove from heat and steep mint leaves in con[...]
Molecular Gastronomy: Sphere Floater Cocktails
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1T calcium chloride 5 cups water 1 cup Midori or Blue Curasao 1 teaspoon sodium alginate 2 liter bottle of 7-Up In a large bowl, dissolve the calcium chloride in the water.� In the jar of a blender combine the Midori [...]
October 9th, 2009 - 4:42 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Sweet & Sour Fluid Gel Using Shear-Thinning Technique
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 ½ cups fresh squeezed orange juice 3 ounces palm sugar, chopped ½ cup rice vinegar 3 Tablespoons soy sauce 2 ounces minced ginger 1 ounce minced garlic 1 Tablespoon agar powder 1 Tablespoon glycerin In a medium saucep[...]
October 9th, 2009 - 4:40 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Currant Fluid Gel Using Shear Thinning Technique
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 16 oz currant juice ½ cup Monin lavender syrup 1 Tablespoon glycerin 1 T agar powder In a 2 quart saucepan, bring the juice, lavender syrup, and glycerin to a boil. Reduce flame to low. Whisk in the agar powder. Simmer o[...]
Molecular Gastronomy: Hot Savory Agar Panna Cotta Appetizer
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 sheet gelatin ¼ cup butter 1 medium shallot, finely minced 2 oz shiitake mushroom caps, finely minced 1 cup Gewürztraminer 1T+1t agar powder ½ t each salt & pepper ¼ t cayenne pepper 8 oz sour cream 1 cup whippi[...]
Molecular Gastronomy: Hot Citron Meringue Desserts
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 c[...]
Molecular Gastronomy: Chocolate Rose Panna Cotta with Rose Spheres
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[...]