TURNERS FINE FOODS
Demonstration
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
T 01580 212818 F 01580 212241 E info@turnersfinefoods.co.uk turnersfinefoods.com
Albumina - Egg white protein
Raspberry foam / Espuma – Siphon
Meringue
• 75g sugar • 450g raspberry puree • 50g Sosa ProEspuma cold
• 15g SOSA Albumina (Powdered egg white) • 50g Sugar • 125g Water or Fruit Purée
Method 1. Blend all the ingredients 2. Fill foam machine Gas with a cream whipper & shake, refrigerate.
If made with water it can then be flavoured with:Freeze dried Powder, Smoke Powder, Fruit Pastes. • 200g Sugar • 120g Water Method Whisk the Albumina, 50g Sugar and 125g Water or fruit Puree. Boil the 200g Sugar and 120g water to 120ºC. Pour the boiled sugar onto the Whisked Whites Whisk until cold. Store in the Freezer. It won’t freeze because of the sugar content, but it will prevent the Meringue from leaking. The Meringue can be dried out in a low oven.
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Direct Spherification Spherification Kit • 400g fruit purée • 100g water • 13g calcium gluconate • calcium lactate • 1ltr bottled water • 10g Alginate - creates gel after contact with calcium
Raspberry Marshmallow • 500g sugar • 100g Sosa Liquid Glucose • 200g water • 11 gelatine leaves soaked in water • 175g raspberry purée • 18g Sosa Albumina • anti-humidity icing sugar Method 1. Line a tray with cling film, spray with oil spray, then cover with the coating mixture. 2. Mix the sugar, water, and glucose in a pan and boil to 130ºC 3. Whisk the mango purée and Albumina in the Kitchen Aid. 4. Once the sugar has boiled to 130ºC, remove from the heat and add the gelatine. Then add to the purée while still whisking 5. Whisk until cool at 45ºC. Turn out onto the prepared tray and dust with more coating mixture. Leave to set.
Method 1. Blend the purée, water and Gluconolactate, put into a squeezy bottle and leave for at least 10 minutes. 2. Blend the bottled water and Alginate and leave for at least 10 minutes. 3. Using a half cylinder spoon, transfer the purée into a water bath. Cook for three minutes. Wash off in clean water and use.
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Maltosec
Tapioca starch ratio 2 part Maltosec to 1 part fat, oil or melted chocolate. Just simply stir the two together. The more powder you add the finer the crumb.
Nutella crumb
Melt paste, add Maltosec to desired texture. notes
Olive oil powder
Mix together in the above ratio.
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Chocolate Stones • 100g Dark chocolate 70% • 40g Sosa Maltosec • 1g salt • 5g raspberry power Method 1. Mix chocolate, salt and maltosec until a sort of playdough texture is achieved. 2. Brake into pieces and freeze for 5 minutes. 3. Dust with powder, keep in an airtight container at room temperature.
Olive Oil Foam • 300g Olive oil • 3g Lecitina Method 1. Heat the oil to 65°C. Add the Lecitina & mix into a deep container. Cover the container with clingfilm, leaving a gap for the blender. Hold the stick blender at an angle to create the foam.
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Vegetal - Mixture of Carrageenan and Carob Bean Gum Lemon & Ginger Tea Jelly (this is a soft set jelly). • 500ml Tea cooled • 20g Sosa powdered vegetable gelling agent (Vegetal) • 5g sugar Method Whisk in Vegetal and take to above 90°C to activate (recommend to boil) and pour into serving dishes. *Vegetal is easy to use and less sensitive than others with a pleasant mouth feel. It is also more versatile than other vegetarian gelling agents. Used for hot jellies, fake caviar & is flexible enough to slice & roll. Dosage firm set 50g/Kg, soft set 25g/Kg. Melting point 65C.
Gelburger - Vegetarian sticking agent. A mixture of Alginate and Calcium with an added retardant Pan Fried Duck Confit Terrine • 1000g Confit duck leg, flaked down • 50g Stock • 15g SOSA Gelburger – This is not meat glue Method 1. Pick down the cooked duck leg. 2. Mix with the Gelburger & stock little by little until incorporated. DO NOT COMBINE GELBURGER WITH STOCK. 3 Add the remaining ingredients to taste 4. Line a terrine mould with cling film. Build up the terrine & press for a minimum of 2 hours whilst refrigerating. 5. Slice the terrine and pan fry or warm in the oven. notes
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Airbag Patata - Crispy Potato Puffs from Potato Starch • SOSA Airbag granules as required • Vegetable Oil • Salt
Glicemul - Monoglycerides and Diglycerides • 100g Olive Oil • 6g Glicemul Method Heat half the oil with the glicemul to 60c Add the remaining cold oil and set for 6 hours
1. Deep Fry the potato Airbag in hot oil, it will puff & come to the top when ready. 2. Remove and season with cayenne, chicken salt, truffle salt. Airbag Granet - Crispy Pork Puffs from Dehydrated Pig Skin. Airbag Farina - Finer Pig Skin mixed with Flour for Pané.
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Ultratex - Modified Tapioca Starch Thickening Agent Add to liquids or purées as desired.
TURNERS COAST Units 5-10 Christchurch Dorset BH23 3PE
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
TURNERS NORTH Unit 1 West Craven Business Park Earby Lancashire BB18 6JZ
T 01202 481591
T 01580 212818
T 01282 843830
info@turnersfinefoods.co.uk turnersfinefoods.com