VOL.1
COOKING WITH GAS FEATURING MOLECULAR GASTRONOMY A SUB-DISCIPLINE OF FOOD SCIENCE
“Cooking with Gas� features molecular gastronomy, a subdiscipline of food science that takes advantage of physical and chemical transformations by mixing and fusing ingredients while cooking. Molecular cuisine is a modern style of cooking and is highly influenced by technical innovations from the scientific disciplines. These recipes come from restaurant chefs and their developed, professional experience with spectacular ingredients. They vary in several forms, such as spheres, gel, foams and many more. These cooking instructions may seem strange and unconventional, but they are modern, creative, and innovative ways of making food. They change your perspective on food and challenge its traditional interpretation by enhancing or altering the look, smell and/or taste. While molecular gastronomy seems complicated and skeptical to start, these remarkable recipes can help to score some flavorful dishes as well as points for out-of-the-box creativity. You will have fun during the preparation steps and will be pleasantly surprised at how unique your final production turns out to be.
TABLE OF CONTENTS 1-
Appetizers 1.1 - Mini Air Bread with Iberian Bacon & Caviaroli ___________________________________________________ 1 1.2 - Sous Vide Egg Yolk Croquette with Gruyere Foam ______________________________________________ 3 1.3 - Olive Oil Noodles with Rose Extract __________________________________________________________ 5
2-
Vegetables 2.1 - Dried-Olive Soil, Goat Cheese, Foam and Radishes ______________________________________________ 9 2.2 - Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette ________________________________________ 11
3-
Soups 3.1 - Creamy Kuzu Parmesan Gnocchi with Pea Water ______________________________________________ 15 3.2 - Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust ____________________________ 17
4-
Desserts 4.1 - Honey Caviar with Fourme d’Ambert and Black Tea ____________________________________________ 21 4.2 - Pumpkin Bonbon __________________________________________________________________________ 23 4.3 - Honey Handkerchief _______________________________________________________________________ 25 4.4 - Cigar Smoke Ice Cream ____________________________________________________________________ 27 4.5 - Sierra Mist ________________________________________________________________________________ 29
APPETIZERS
Mini Air Bread with Iberian Bacon & Caviaroli Served as an appetizer or as a bread course. These air breads are topped with Caviaroli olive oil caviar created using Ferran Adria’s modified method of spherification.
Mini Air Breads ☍☍160 g (5.65 oz) bread flour (strong flour. high protein content) ☍☍5 g compressed fresh yeast ☍☍95 g (3.35 oz) milk ☍☍2 g table salt ☍☍7.5 g sourdough starter (made by fermentation of 1/2 cup flour with 1/2 cup water for one week at a room temperature environment) Other ingredients ☍☍Chef Ferran Adria’s Caviaroli olive oil caviar ☍☍50 g (1.8 oz) Iberian bacon, sliced extra thin ☍☍20 g (0.7 oz) white truffle for grating ☍☍15 g (0.5 oz) Maldon sea salt
STEPS Air Breads 1. Add all ingredients except salt into your mixer.
6. Remove from the fridge.
2. Knead for 9 minutes at medium speed.
7. Stretch the dough with a rolling pin until it’s about 0.5 cm (0.2 in) thick.
3. Add the salt and knead well for two additional minutes.
8. Fold it in half and stretch it again to the same thickness.
4. Store the dough in a covered bowl inside the refrigerator.
9. Cut into 4x6 cm (1.5in x 2.5in) rectangles.
5. Let it ferment for 4 hours.
10. Bake air breads on a pizza stone for about 3 minutes at 240°C (about 450°F), or until golden brown.
Caviaroli Olive Oil Caviar Assemblance 1. Wrap the air-baguette with bacon. 2. Add baguettes to a long rectangular serving plate. 3. Grate some truffle over the baconwrapped baguettes using a microplane. 4. Lightly sprinkle each baguette with a pinch of sea salt. 5. Top with olive oil caviar. 6. Serve immediately.
APPETIZERS
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Sous Vide Egg Yolk Croquette with Gruyere Foam A delicious crunchy shell with creamy custard-like egg yolk filling paired perfectly with warm nutty Gruyere foam.
Yolk Croquettes: ☍☍4 large egg yolks ☍☍1 egg ☍☍1 cup seasoned bread crumbs ☍☍1/2 cup flour ☍☍Light olive oil (~ 2.5 cm / 1 inch in small frying pan) ☍☍White truffle salt ☍☍Micro greens for garnish Gruyere Foam: ☍☍150 g unsalted chicken stock ☍☍50 g Gruyere (grated) ☍☍0.8 g salt ☍☍1 g Xanthan Gum (buy) ☍☍2 g Iota Carrageenan (buy) ☍☍2 g lime juice
APPETIZERS
3 STEPS Sous Vide Egg Yolk Croquette 1. Cook the egg yolks for 45 min in a sous vide water bath at 64.5°C (148°F). If you have a Sous Vide Supreme, you can just place the egg yolks in the water bath and flip them after 25 min. If you are using a sous vide immersion circulator you may want to place the egg yolks in a pouch and tie them to the edge of the bath container to avoid getting them tangled in the circulator pump. Alternatively, you can cook the eggs in their shells and separate the yolks after cooking them sous vide. 2. Carefully place the cooked egg yolks in a bowl filled with water at room temperature. 3. Whisk one raw egg in a small bowl and add a pinch of salt. 4. Place the flour in a small bowl and the seasoned bread crumbs in another one. 5. Using your hands, carefully dust the egg yolks cooked sous vide in flour, dip into the whisked egg and coat it with seasoned bread crumbs. 6. Heat the light olive oil in a small frying pan until it reaches 190°C (375°F).
7. Add one croquette at a time making sure it is completely covered in oil. 8. Fry until golden color and transfer to tray lined with paper towel. 9. Check that the oil temperature is at 190°C (375°F) before adding the other untouched croquettes.
Gruyere Foam 1. Heat the chicken stock in a small pot or microwave. If you have a Thermomix, use it to heat the stock so you can then blend in the cheese and thickeners in the same container and obtain a nice smooth liquid. 2. In a hand mixer cup or Thermomix blend hot stock with grated Gruyere cheese. 3. Add the Iota Carrageenan and Xanthan Gum and let them hydrate for a minute. 4. Blend thoroughly with immersion blender or Thermomix. 5. Season with salt and lemon juice and blend one more time. Keep in mind that the mix will expand about 3 or 4 times as you expel it from the ISI Whip so you’ll have to add 3 or 4 times more seasoning than you would normally do.
6. Using the ISI funnel and sieve, pour the mixture into an ISI Whip or Culinary Whipper with straight nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake 5 times. 7. Place the ISI Whip or Culinary Whipper in a double boiler with water at a temperature of 50°C (120°F). Keep it warm until serving time. If you made the preparation well in advance, you can store it in the fridge until you want to warm it in the double boiler.
Assemble and Serve 1. Pump some warm Gruyere foam 2/3 from one side of the plate. 2. With the back of a spoon, spread the foam across the plate in one stoke. 3. Place one sous vide egg yolk croquette on the plate. 4. Season croquette with white truffle salt. 5. Garnish with a few micro green leaves.
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Olive Oil Noodles with Rose Extract The modernist olive oil noodles are made by extruding a mix of olive oil, starch and gelling agents into a bath of cold oil. As the mixture gets cold in the bath, it sets and maintains the noodle shape.
Ingredients ☍☍4 g Ultra-Tex 8 ☍☍35 g (1.24 oz) water ☍☍2.5 g gelatin powder or sheets (platinum strength or Knox brand) ☍☍1 g Low Methoxyl Pectin ☍☍0.4 g Agar ☍☍60 g (2.1 oz) water ☍☍80 g (2.8 oz) olive oil ☍☍1.5 g salt ☍☍Thyme leaves
STEPS Olive Oil Emulsion 1. In a small bowl, mix the Ultra-Tex 8 with about half of the 35 g of water to create a slurry. Then mix in the rest of the water. Set aside.
Olive Oil Noodles 1. Fill a medium bowl with olive oil and place it in an ice water bath.
2. Warm up the olive oil to 32°C (90°F).
2. Once the oil is cold, start extruding olive oil noodles of about 8 cm (3 inches) long into the bath.
3. In a small pot mix the 60 g of water with the gelatin powder, low methoxyl pectin and agar.
3. Place the oil bath with the noodles in the fridge for 4 to 6 hours to let the noodles set further.
4. Bring the mixture to boil over medium heat, stirring occasionally to make sure the hydrocolloids are fully hydrated and well dispersed. 5. Remove from heat, add the Ultra-Tex slurry with salt and blend over bath of ice water. 6. While the mixture is still warm, slowly add the warm olive oil while blending to create an emulsion. Keep blending until cool. 7. Pour olive oil emulsion in a piping bag with a small round tip.
Assemble and Serve 1. Carefully remove olive oil noodles using a couple of forks and place them in small plates or dipping dishes. They are fragile so lift them carefully with the forks. 2. Add some olive oil to the dish. 3. Add a few drops of Rose and Hibiscus Flower Extract. 4. Garnish with a few thyme leaves.
APPETIZERS
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VEGETABLES
Dried-Olive Soil, Goat Cheese, Foam and Radishes The dried-olive soil is presented in a terra cotta pot with a pickled radish planted in it. Next to the pot, there are three other radishes with all their leaves and some goat cheese foam. The plate is then decorated with some dried-olive soil and a few drops of the pickling solution.
Goat Cheese Foam ☍☍250 g (8.8 oz) goat cheese with herbs ☍☍125 g (4.4 oz) sour cream ☍☍125 ml (4.4 oz) heavy cream ☍☍1.5 tbsp olive oil ☍☍Salt and pepper Pickled Radishes ☍☍16 small red radishes with nice leaves ☍☍1 cup rice vinegar ☍☍1 cup sugar ☍☍4 tsp salt Other Ingredient ☍☍350 g (12 oz) black olives
VEGETABLES
4 STEPS Dried-Olive Soil 1. Dry the olives with paper towels and place them in dehydrator tray lined with mesh screen and dehydrate at 65°C (150°F) for 24 hours or until crunchy. If using an oven, set it to the minimum temperature possible and dry the olives for about 18 to 24 hours leaving the oven door open about 5 cm (2 inches). Time may vary depending on types of oven. Never leave the oven unattended. Taste for crunchiness during the dehydration process. 2. Grind dried olives coarsely by using a food processor.
Pickled Radishes 1. Mix rice vinegar, sugar and salt until all sugar is dissolved. 2. Cut the root end so that it is only about ¼ inch long. 3. Arrange all the radishes in a flat container with the vinegar mix. All the radishes should fit tightly so they stay upright. The leaves should not touch the vinegar mix or they will get spoiled. 4. Place the radishes in the fridge for about 8 hours if you like them pungent or for just a couple of hours if you prefer them mild. If you reduce the time, the leaves will also look better and the radishes nice red color won’t fade as much.
Goat Cheese Foam 1. Blend goat cheese, olive oil, sour cream and seasoning in a blender or food processor. When seasoning, keep in mind that the mix will expand 2 or 3 times so you should season 2 or 3 times more than you would normally do. 2. Pass mixture through a fine sieve. 3. Add heavy cream and mix. 4. Pour the mixture into an ISI Whip, screw one ISI cream charger (2 chargers if using 1L ISI Whip) and shake vigorously. 5. Refrigerate for at least 1 hour.
Assemble and Serve 1. Fill small terra cotta pot with enough dried-olive soil to create a base for the radish. Place a radish in the pot. The top part of the radish should reach the top edge of the pot. 2. Holding the radish upright with one hand, fill the rest of the pot with dried-olive soil but leave the top of the radish slightly uncovered to get a nice color contrast between the red of the radish and the black dried-olive soil. Place the pot on the plate. 3. Place 3 additional radishes next to the pot. 4. Sprinkle some dried-olive soil around the radishes. 5. Scatter a few drops on the plate of the rice vinegar solution that you used to pickle the radishes. If you decide to pickle the radishes for a short time, the solution may not have a strong red color so you may want to start pickling a few radishes the night before using a reduced amount of vinegar solution to obtain a more intense red color. A disposable pipette is very convenient to place these drops without creating a mess. 6. Add the goat cheese foam to the plate and enjoy!
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Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette One of our favorite dishes at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma. A great combination of flavors and innovative presentation. The spring onions are charred on the barbecue, then, together with a mackerel vinaigrette, wrapped in a chard leaf. Everything is garnished with greens from the beach.
Ingredients ☍☍1 Filet Danish mackerel ☍☍1 large spring onion ☍☍1 large Swiss chard leaf (or 2 small/medium ones) ☍☍1 g horseradish, grated ☍☍5 g grapeseed oil ☍☍2 g lemon juice ☍☍2 g horseradish Leaf, chopped roughly ☍☍Salt Garnishes ☍☍Nasturtium flowers ☍☍Beach mustard
STEPS Preparation 1. Season filet of mackerel with 5 grams of salt and let it sit overnight in the refrigerator. 2. Next day, remove any bones, skin and bloodline from mackerel. 3. On a hot grill, grill spring onions until charred and tender. 4. Chop mackerel into a small dice and season with grapeseed oil, lemon juice, chopped horseradish leaf, grated horseradish and salt. 5. Wilt chard quickly, just until it softens. 6. Lay chard leaf flat and place grilled spring onion and marinated mackerel on top. Roll chard leaf and garnish with horseradish and nasturtium flowers and beach mustard. Place the cylinders in the fridge. Wait for a few minutes until they set and continue with “assemble and serve� right away unless you want to temper the chocolate again later.
VEGETABLES
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SOUPS
Creamy Kuzu Parmesan Gnocchi with Pea Water This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pea water, was inspired by 2-Michelin star Chef Andoni Luis Aduriz of Mugaritz in Spain. The simple modernist flourless gnocchi are made with kuzu root starch.
Kuzu Gnocchi ☍☍300 ml water ☍☍100 g grated Parmesan cheese ☍☍25 g Kuzu ☍☍2 g salt ☍☍Micro greens ☍☍Caviaroli olive oil caviar Pea Water ☍☍1 kg (2 lb) frozen peas ☍☍Salt ☍☍Lemon juice
STEPS Cheese Water
Pea Water
1. In a pot over medium heat combine 300 ml of water, 100 g of cheese and salt. Process with an immersion blender while heating until thoroughly mixed. If you have a Thermomix, use it to blend and heat at the same time.
1. Defrost the peas.
2. Once it starts simmering, remove from heat and let it stand for 30 minutes.
4. Set centrifuge to the below: - RPM 4000 - Time: 3 hours - Decel: 6 - Acel, leave as standard
3. Pass the mixture through a fine sieve lined with cheese cloth to collect the cheese water.
Kuzu Gnocchi 1. Dissolve Kuzu in the cold cheese water. 2. Bring the mixture to the boil, reduce the heat and continue to cook while stirring constantly for about 20 minutes until you obtain a gooey consistency. 3. Let the "dough" cool down a little and transfer it to a piping bag and leave it to cool down further for a few minutes. 4. While the dough is still warm, immerse the tip of the piping bag in iced water and cut off small gnocchi-shaped lengths of the piped dough. 5. Before serving, warm up the gnocchi by immersing them in pea water or broth over low heat.
2. Blend them thoroughly until you obtain a smooth puree. 3. Fill the 4 bottles evenly. Weigh them and adjust until all have exactly even weight.
5. Once complete, the 1st layer will be the pea water, the 2nd layer is the pea butter and the 3rd layer are the solids. Pour the water into a separate container, carefully remove the butter with a spoon or spatula and discard the 3rd layer. Store everything in the refrigerator until serving.
Assemble and Serve 1. Warm up the gnocchi by immersing them in pea water or broth over low heat. Warm additional pea water in a separate pot. 2. In a bowl plate, arrange 5 gnocchi and some Caviaroli. 3. Place a micro-green on each gnocchi. 4. At the table, pour hot pea water on the plate.
SOUPS
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Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust The noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a syringe.
Saffron Consommé ☍ ☍1 l (32 oz) of unsalted chicken or vegetable broth ☍☍28 g (1 oz) of unflavored gelatin powder (if using gelatin filtration) ☍☍20 saffron threads ☍☍salt Parmesan Whey ☍☍100 g (3.5 oz) water ☍☍100 g (3.5 oz) grated Parmesan cheese Pea Noodles ☍☍100 g (3.5 oz) frozen peas ☍☍50 g (1.8 oz) Parmesan whey ☍☍170 g (6 oz) water ☍☍Salt ☍☍8.5 g (0.3 oz) Methyl Cellulose SGA7C or F50
Morel Dust ☍☍4 large dried morel mushrooms
SOUPS
5 STEPS Saffron Consommé 1. Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee. 2. Combine the consommé and saffron in a pot and bring to a boil. 3. Pass saffron consommé through a fine sieve. 4. Salt to taste and reserve.
Parmesan Whey 1. Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan. 2. Stir until it dissolves and leave to infuse for 15 min off the heat. 3. Pass the Parmesan paste through a superbag or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste.
Pea Noodles Base 1. Start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.
Assemble and Serve 1. Remove pea noodle mix from the fridge 30 minutes before serving so it reaches room temperature.
2. Then mix the Methyl Cellulose in the water using an immersion blender until it is completely dissolved.
2. Fill syringe with pea noodle mix making sure there are no air bubbles. Use a syringe with a nozzle of 0.3 cm in diameter so the noodles are not too thin.
3. Blend the peas, parmesan whey and Methyl Cellulose solution using the immersion blender until smooth.
3. Place a morel dust pouch on the border of each bowl plate. Garnish the plate border with some micro greens.
4. Add salt to taste and mix.
4. Bring saffron consommé to a boil and serve in each plate.
5. Pass the mix through a fine sieve. 6. Reserve in the fridge overnight.
Morel Mushroom Dust 1. Using a spice or coffee grinder, grind the dried morel mushrooms until they convert into a fine dust. 2. Cut double layered cheese cloth in 4 squares of 13 cm (5 in). 3. Place ½ tsp of morel dust at the center of each square and carefully lift the edges of the square and tie them with a thread or chive sprig to form a pouch.
5. Using syringe, inject pea parmesan noodle mix into hot consommé at the table. 6. Instruct diners to sprinkle some morel dust.
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DESSERTS
Honey Caviar with Fourme d’Ambert and Black Tea The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea.
Honey Caviar ☍☍110 g (3.9 oz) acacia honey ☍☍90 g (3.2 oz) water (filtered water or with low calcium content) ☍☍1.6 g sodium alginate (0.8%) Honey Syrup ☍☍2 oz acacia honey ☍☍1 oz water Calcium Bath ☍☍500 g (18 oz) water ☍☍2.5 g calcium chloride Other Ingredients ☍☍200 g Fourme d’Ambert cheese ☍☍Black tea
STEPS Preparation 1. Prepare the honey mix for the caviar. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. 2. Once the sodium alginate is dissolved, mix with the honey using the immersion blender. Let the mix rest in the fridge for 12 hours to eliminate the air bubbles created by the immersion blender. 3. Once the mix has no air bubbles, remove it from the fridge until it reaches room temperature to reduce the viscosity of the mix. 4. Prepare the calcium bath in a bowl by dissolving the calcium chloride in water. 5. Prepare the honey syrup by mixing with a spoon the honey with the water until completely dissolved.
6. You are now ready to start creating the caviar! Fill a syringe with the honeyalginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough (about 6 inches from the bath surface) for the drops to sink and to prevent the formation of a tail. Don’t go too high or the drops may break into smaller drops, which creating “baby” drops. 7. Leave the caviar “cooking” for about 1 minute in the calcium bath and then carefully remove it using a sieve. Then rinse it very gently with water to remove the calcium. 8. Once you have enough quantity of caviar, add a few spoons of honey syrup. 9. Consume immediately since the jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with not many magical liquid inside.
Assemble and Serve 1. Carefully place a few spoons of caviar with honey syrup on top of the Fourme d’Ambert cheese. 2. Serve with crackers and a small cup of black tea.
DESSERTS
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Pumpkin Bonbon A great vegetable dessert that will satisfy your sweet tooth! The crispy and translucent shell is obtained by soaking the pumpkin cubes in Calx before cooking them in syrup.
Ingredients ☍☍1 kg (35 oz) pumpkin ☍☍4 l (135 fl oz) water ☍☍40 g (1.4 oz) Calx Mulgaritz ☍☍660 g (23 oz) sugar
STEPS Preparation 1. Peel the pumpkin and cut it into 3 cm cubes. 2. Dissolve the Calx in 2 l of water and immerse the pumpkin in the solution, stirring gently every 10 mins. 3. Remove after 3 hours and wash with water. 4. Prick the cubes with a fork. 5. Mix the sugar with 2 l of water and bring to a boil. 6. Add the pumpkin cubes and simmer for 2 hours. 7. Leave to cool in their syrup. 8. Store them in the fridge until serving time.
DESSERTS
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Honey Handkerchief Honey in its crystallized form and it comes in very small irregular granules. The honey granules are produced via a co-crystallization process with refinery syrup (sucrose) and dried to granular form.
Ingredient: ��100 g (3.5 oz) honey granules or powdered honey.
STEPS Preparation 1. If using larger granules, first grind them into powder using a spice or coffee grinder. 2. Preheat oven to 155 °C (310 °F). 3. Sprinkle about 20 g (1 oz) of powdered honey on tray with silicon mat to create a very thin layer. Start with small amounts until you get used to this technique. 4. Place tray in the oven for about 5 minutes until you see the powdered honey melting. Do not leave it too long or the honey will burn. 5. Remove tray from oven and let it cool for 30 seconds to 1 minute.
6. Place the tray under a heat lamp and start lifting one edge of the melted honey layer and pulling it with your fingers. If the honey is too hot it will tear apart and if it cooled down too much it will crack. You may have to try a couple of times until you get the right temperature. You can do it without a heat lamp but the honey film will get cold and hard fast after you lift it so you will have to work quickly. 7. Keep lifting, pulling and spreading from different parts of the honey film to create the handkerchiefs. 8. Use immediately or reserve in an airtight container with a bag of silica gel desiccant to absorb moisture.
DESSERTS
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Cigar Smoke Ice Cream The dark chocolate cigar is filled with ice cream infused with cigar smoke and served with dipping spices that resemble ashes.
Ice Cream ☍☍2 cups half and half milk ☍☍1 cup heavy cream ☍☍3/4 cup sugar ☍☍1/2 teaspoon vanilla extract ☍☍1/8 teaspoon salt ☍☍4 g gelatin ☍☍1 Cigar
Chocolate Cigar ☍☍200 g (7 oz) dark chocolate
Chocolate Cigar ☍☍4 tbsp black sugar ☍☍1/2 tbsp lemon peel powder ☍☍1 tbsp powdered ginger ☍☍1/4 tbsp ground cardamom
DESSERTS
5 STEPS Cigar Smoke Ice Cream
Chocolate Cigars
1. Sprinkle the gelatin powder on half a cup of milk and let it stand for 5 to 10 minutes.
1. Cut parchment paper in 4 rectangles of 13 cm x 8 cm (5 in x 3 in).
2. Warm the milk gently and stir until the gelatin dissolves.
2. Using an offset spatula spread a 2 mm layer of tempered chocolate on the parchment paper rectangles leaving about 1 cm uncovered along one of the long sides.
3. Mix with the rest of the ingredients and follow the ice cream maker instructions to freeze. You should use an ice cream maker that is not completely closed and allows you to infuse the mix with cigar smoke while it is churning. 4. While the mix is churning in the ice cream maker, fill it with cigar smoke for 1 minute. Using a cheap hand operated siphon pump. Connect the cigar to the end of the in-take tube using latex cylinder (cut finger of latex glove). Light the cigar while pumping air squeezing the bulb. Continue pumping and direct the smoke into the ice cream mix using the discharge tube.
3. Roll the parchment paper covered in chocolate to form a cylinder leaving the uncovered portion of the rectangle on the outside of the cylinder. 4. Place the cylinders in the fridge. Wait for a few minutes until they set and continue with “assemble and serve” right away unless you want to temper the chocolate again later.
Tempering Chocolate 1. Chop the dark chocolate finely. 2. In a double boiler heat 170 g of chocolate at very low temperature, stirring constantly until it reaches a temperature of 48 °C (118 °F) but don’t get it over 49 °C (120 °F). Be careful so no moisture gets in contact with the chocolate. 3. Remove the chocolate from the heat and add the rest of the chopped unmelted chocolate. Stir until the temperature drops to 27 °C (80 to 81 °F) but don’t get it below 25 °C (77 °F) or you will have to heat it back up to 48 °C (118 °F) and start over again.
4. Reheat the melted chocolate to 33°C (91°F). To test that you obtained a good tempered chocolate, place a small scoop of chocolate in the fridge for a few minutes and if you did a good job it should be hard and shiny. 5. While working with tempered chocolate, stir it every few minutes and keep it warm at 32 °C (90 to 91 °F) using a heat lamp or other source of heat.
Ashes 1. Mix all the ingredients in a bowl.
Assemble and Serve 1. Using a decorating bag with medium tip fill the chocolate cylinders with cigar smoke ice cream. 2. Cover one end of the cylinder with tempered chocolate using a spatula. Store in the freezer until serving time. 3. Place a couple of spoons of the black sugar and spices mix in a clean ash tray. 4. Dip the uncovered end of the chocolate cigar in the black sugar mix and serve immediately on the ash tray.
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Sierra Mist This dessert is an incredible combination of flavors, temperatures, textures and techniques with an amazing presentation. There is ice cream, a foam, a cremeux, cooked mousse, lecithin air and liquid nitrogen.
Chocolate Powder & Cremeux ☍☍125 g (4.4 oz) Chocolate (80%) ☍☍5 egg yolks & 4 egg whites ☍☍30 g (1.05 oz) sugar ☍☍ 60 g (2.1 oz) butter ☍☍150 g (5.1 oz) milk chocolate Cocoa Nitro-air ☍☍250 ml (8.5 oz) milk ☍☍50 g (1.8 oz) bitter cocoa ☍☍1.5 g lecithin powder Goat Milk Ice Cream ☍☍250 ml (8.5 oz) goat milk ☍☍ 80 ml (2.7 oz) cream ☍☍30 g (1.05 oz) sugar ☍☍10 g (0.35 oz) glucose ☍☍10 g (0.35 oz) inverted sugar Yogurt Foam ☍☍250 g (8.8 oz) plain yogurt ☍☍50 g (1.8 oz) cream ☍☍100 g (3.5 oz) chocolate rice crispy
6 STEPS Chocolate Powder 1. Melt the chocolate and butter in a double boiler at low temperature. Remove from heat. 2. Whip the egg yolks with the sugar. 3. In a clean bowl whip the egg whites until stiff. 4. Mix everything and cook in the oven at 160°C (320°F) for 20 minutes. It should be crispy, if not let it cook for a longer period. 5. Let it cool down and process lightly in a food processor.
Yogurt Foam 1. Mix yogurt with cream without whipping too much. 2. Pour the yogurt mix into the ISI Whip without any nozzle, charge it with one N2O cartridge (use 2 cartridges if using 1 L ISI Whip) and shake vigorously. 3. Let it rest in the refrigerator for at least a couple of hours. 4. Slightly process chocolate rice crispy cereal in food processor. Reserve.
Chocolate Cremeux 1. Bring the milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth
and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible. 2. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 81°C (183°F) while constantly stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process. 3. Add the chocolate (chopped or grated) and using an immersion blender make the mixture smooth. Pour into a container and place covered in a refrigerator. Let it cool down in the refrigerator for at least 12 hours before serving.
Chocolate Air 1. With an immersion blender, mix milk, cocoa and lecithin powder in a high container wide enough to collect the air (about 25 cm). Reserve in the fridge.
Goat Milk Ice Cream 1. Mix all the ingredients. 2. Bring mix to a boil and remove it from the heat. 3. Let mix cool down in refrigerator. 4. Prepare the ice cream following your ice cream maker’s directions.
1. Place a couple of spoons of chocolate powder on a plate to create a base for the rest of the ingredients. 2. Place a dollop of yogurt foam on a spoon using the ISI Whip without nozzle. 3. With another spoon, cover dollop with chocolate crispy mix. 4. Carefully place yogurt dollop on chocolate crispy mix and cover it completely with the chocolate crispy mix. 5. Place the yogurt foam on one end of the chocolate powder base. 6. Place a dollop of chocolate cremeux on the other end of the chocolate powder base. Place a dollop of goat milk ice cream in the center. 7. Prepare a container with liquid nitrogen following all the safety precautions. 8. Produce the cocoa air by lifting the immersion blender to the upper part of the liquid surface to incorporate as much air as possible so that a foam forms on the surface. Once you have enough foam on the surface, let it rest of 1 minute so that the foam sets and the excess of liquid is all or mostly eliminated. 9. Proceed to remove the foam with a large slotted spoon and place it in the liquid nitrogen. With the help of another spoon, pour some liquid nitrogen on the cocoa air until it freezes completely. 10. Place the cocoa nitro-air on top of the mix. 11. Pour a spoon of liquid nitrogen on the cocoa nitro-air to increase the “mist” effect and serve immediately so the dinner can experience the “mist” coming out of the cocoa nitro-air.
DESSERTS
Assemble and Serve
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