Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 36

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

to make the ice melt and put them in the deep freeze.

5. Dip them in the blackcurrant agar as in III.

III.1.7.3. Results:

Seven balls on ten were set correctly.

III.1.7.4. Discussion/ Interpretation:

The technique of two ice cubes joined together around one toothpick works, but the moulds are

imperfect. Also, it is hard to get a perfect flat surface of the half spheres and thus it is difficult sometimes

to stick them together.

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The solution of agar agar (at 13%) coats correctly all the balls. The film, thinner, is well

appreciated because it is less “doughy” in the mouth. However, the solution of agar sets around the balls

with more difficulties. Indeed, the ice cubes show a smoother surface than a sherbet. This implies a

smaller contact area between the ice and the agar gel.

There are no air bubbles in the heart of the balls when we let the ice cubes melt. Also, the agar

agar gel can resist to the loss of volume due to ice melting. The shape of the ball remains spherical,

which is much appreciated.

According to the Chef, the size is good, and no change is needed.

Finally, this gel is appreciated for its translucent side; it gives an additional aesthetic touch.

An idea of the Chef would be to add a chocolate coating on the film of gel, to bring a crispy touch

to the pearl.

III.1.8. Addition of a chocolate coating:

III.1.8.1. Materials:

The material used is the same as in III.1.3.7. with white chocolate, for example.

III.1.8.2. Method:

One new step is just added to method used above: at the end, dip the balls into some melted

white chocolate.

III.1.8.3. Results:

Here, 6 balls on ten were successful.

The liquid heart is appreciated because it brings some coolness to the chocolate.

III.1.8.4. Discussion/ Interpretation:

The main issue of this technique is the manufacture of the ice balls and to get a good size. A test

with a salty paste didn’t give good results in terms of size.

However, from a technical point of view, these spheres can be done without any gelatine and

thus this doesn’t make a particular technical progress. Is there any influence of the gel from a taste point

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